Escovitch Dolphin and Breadfruit Salad

4 May

Our arrival in Cayman happily coincided with the beginning of Dolphin (Mahi Mahi).  Our first night home, my father filet a dolphin, cut it into steaks and made escovitch.  I have written about my version for both.  His were better.

The fish is seasoned with salt and pepper and cooked in a skillet until just cooked through.  The steaks are placed on a large platter and the sauce of rice wine vinegar, a little white vinegar, onions and scotch bonnets is poured over and allowed to sit for a few minutes.

I have also written about breadfruit salad before, well the potato version at least.  Nothing really changes here. My mother substituted one can of cooked beets for the roasted beet.  That is how I grew up eating it.  Much easier, equally as delicious.

A side of rice and beans and roasted tomatoes from the garden round out the meal.   Home on a plate.

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