Mako A La Deep

[Deep C]

Those really close to me know that I really don't like eating fish. Gotta get creative in ways to make it palatable to get it past my lips.
Enter Mr. Mako... I don't count them as fish. Its a sea food variety all on its own. Clams aint scallops, crabs aint lobster and fish just aint mako... With this in mind reemember I said I got to get creative to make fish edible? Well with this top shelf treat from the deep I find simple is a whole lot better...
The ingredients are simple but need to match in quality to your main dish. You wouldn't wreck a good fillet mignon with dollar store ketchup would ya?
I start with an onion. Not any ol onion but a genuine vidalia onion. These can be found at the onion stand at exit 37 in Georgia. If they aren't from there they probably aint vidalia... The next ingredient is a green pepper from Florida harvested after a touch of dry weather... The soil at Catsle Deep happens to produce some of the most suitable quality. If however you dont have Castle Deep near by a good farm stall should work. For grins, a smattering of jersey grown cherry tomatos adds a nice touch. Finally we go with fresh caught Jersey Mako. You want to harvest your own in water of 63-68 degrees and a color of a mostly blue green. Dice the mako into 1 1/2 inch cubes.

Get some kabob skewers... Then lay pepper with wet side toward mako which is capped with onion wet side again toward meat. You can toss a couple tomatos in there for color.

Cook on medium grill til vegetables start to brown or onions start to get clear..

You will want to serve this on a bed of rice. But first add the secret ingredient. Lets bring it to gourmet status. Make Chef Ramsey proud... Bust out the Bernaise sauce...

SMother liberally in the sauce and tell your clogging arteries to give it a rest cause the mako will off set the cholesterol in the sauce with ldl vs hdl...
Insert fork, bring to lips, enjoy the pleasant fragrance, feel the tatste burst in your mouth. And tell the next guy who give you or me crap about killing a mako that until he tries it like this he will never understand...

[joeksr]

[quote=Deep C;376064] You wouldn't wreck a good fillet mignon with dollar store ketchup would ya?
I start with an onion. Not any ol onion but a genuine vidalia onion. These can be found at the onion stand at exit 37 in Georgia. If they aren't from there they probably aint vidalia... The next ingredient is a green pepper from Florida harvested after a touch of dry weather... The soil at Catsle Deep happens to produce some of the most suitable quality. If however you dont have Castle Deep near by a good farm stall should work. For grins, a smattering of jersey grown cherry tomatos adds a nice touch. Finally we go with fresh caught Jersey Mako. You want to harvest your own in water of 63-68 degrees and a color of a mostly blue green. Dice the mako into 1 1/2 inch cubes.
Bust out the Bernaise sauce...
QUOTE]

DEEP, All the freshest ingredients from the best locals.
And packaged Bernise sauce ? OH FOR SHAME.

[Hatterized]

now that does sound good.......thank ya Chef Deep....hmmm...so is the grille mounted on the roof of the Caravan with the custom galley option....

[Deep C]

[quote=joeksr;376069]

Originally Posted by Deep C

You wouldn't wreck a good fillet mignon with dollar store ketchup would ya?
I start with an onion. Not any ol onion but a genuine vidalia onion. These can be found at the onion stand at exit 37 in Georgia. If they aren't from there they probably aint vidalia... The next ingredient is a green pepper from Florida harvested after a touch of dry weather... The soil at Catsle Deep happens to produce some of the most suitable quality. If however you dont have Castle Deep near by a good farm stall should work. For grins, a smattering of jersey grown cherry tomatos adds a nice touch. Finally we go with fresh caught Jersey Mako. You want to harvest your own in water of 63-68 degrees and a color of a mostly blue green. Dice the mako into 1 1/2 inch cubes.
Bust out the Bernaise sauce...
QUOTE]

DEEP, All the freshest ingredients from the best locals.
And packaged Bernise sauce ? OH FOR SHAME.

Actually that pack was for spelling. I grow my own taragon, make my own vinegar and use only the milk of virgin bunnies when I make it from scratch...

[Deep C]

Originally Posted by Hatterized

now that does sound good.......thank ya Chef Deep....hmmm...so is the grille mounted on the roof of the Caravan with the custom galley option....

I have a grill in the stow and go section of the rear salon. If however that fails open the hood and cook on manifold. 40 minutes at 3200 rpm...

[joeksr]

[quote=Deep C;376074]

Originally Posted by joeksr

Actually that pack was for spelling. I grow my own taragon, make my own vinegar and use only the milk of virgin bunnies when I make it from scratch...

I knew that.
Just figured I'd give you the opportunity to let thos who dont know, know.

[Deep C]

Milkinj them bunnies can be a bitch...

[Proheat]

We just had Mako for tonights dinner. We tried it three different ways- Grilled with Old Bay Seasoning, Marinated in Italian Salad Dressing and also Blackened with pepper.

They were all good, but the Old Bay Seasoning won my vote.

Deep- I'm gonna try the cube on the skewer approach.

Does anyone else have any other suggestions on how to cook it. We have a few steaks left.

[dman25]

I like to cut it into nuggets and use a good beer batter with a variety of dipping sauces.

[Deep C]

Any other way than the skewer is sacrilige! Caught Deep Deckand making mako McNuggets once and had him sleep in the live well that night...