Cabo Fishing Guide - Cabo San Lucas, Los Cabos, Fishing, Charters, Reports, Tackle, Tournaments, Reports, Seasons, Articles, Photos, Videos, Laws, Regulations, Weather

HOME YOU ARE HERE CABO FISHING GUIDE Charters Reports Tournaments Fishing Seasons Fishing Articles Fishing Photos Fishing Videos Laws & Regulations Keeping your Catch Sea Temps/Currents Recipes • Dorado (Mahi-Mahi) • Red Snapper • Swordfish • Wahoo • Yellowfin Tuna • Calamari/Squid • Spanish Mackerel • Stews/soups Fishing LInks Fishing Map ABOUT LOS CABOS WEATHER FORECASTS RESORT HOTELS VILLAS & CONDOS RESTAURANTS NIGHTCLUBS SPA & FITNESS GUIDE CABO GOLF GUIDE WEDDINGS ATV TOURS BEACHES SURFING WATERSPORTS SCUBA DIVING ECOTOURS SHOPPING ART GALLERIES CABO PHOTOS CABO VIDEOS CABO MAPS AIRLINES RENTAL CARS OUR CABO MAGAZINE ADVERTISE CONTACT US SITE MAP	CABO'S BEST RECIPES Part of the joy of fishing the waters of Cabo San Lucas and the East Cape of Baja is eating your catch. Nothing compares to fresh caught fish except your own fresh caught fish! Cabosbest.com has compiled some great recipes for you to enjoy. Should you have recipes of your own that you'd like to share, send it to us and we will post it to the site. Remember to tell us who you are and we'll include a credit at the bottom of the recipe so that everyone will know who helped them cook up a truly memorable meal. Mucho gusto, amigos! More Recipes from our friend Spencer Moore More recipes are available from Spencer Moore's Mama's and Felix Restaurants. Without a doubt, this is one of our favorites for both American and Traditional Mexican breakfast as well as a can't miss dinner spot. Thanks to Spencer for making our stays in Cabo even better and for allowing us to post a link to his site. His recipes are not only delicious, they're fun to read with Spencer's special sense of humor! Cook up some of his Pozole and you'll understand our passion for Mama's and Felix restaurants. Poco trabajo, mucho gusto! Click to visit Mama's Royal or here for Felix.
	Macadamia Mahi-Mahi (Serves 4-6) 2 lbs Mahi-Mahi fillets 1 1/2 cups milk 3/4 teaspoon salt Dash black pepper 2 tablespoons butter 3 tablespoons flour 1 tablespoon lemon juice 1/4 cup macadamia nuts, finely chopped Paprika Place mahi-mahi in a well greased shallow baking pan. In a bowl combine milk, salt and pepper. Pour over fish. Bake at 350 degrees F for 30 minutes. Remove from oven, drain, and reserve liquid. Place fish on hot platter and keep warm. In a skillet melt the butter, blend in flour. Add hot liquid gradually and cook until thick, stirring constantly. Add lemon juice. Pour over fish and top with macadamia nuts and paprika.	Caribbean Mahi-Mahi (Serves 4-6) 2 pounds Mahi-Mahi fillets 1/2 cup dark rum 1/2 cup fresh lime juice 2 onions, sliced into thin rings 1 lemon, sliced 2 teaspoons dried oregano 4 tablespoons butter Ground black pepper to taste Arrange the fish fillets in an oven proof 9x13 glass baking dish. Pour the rum and lime juice over the fish and place a slice onion on each fillet. Cover and refrigerate for 2 to 4 hours. Preheat oven to 325 degrees F Remove fish from the refrigerator and pour off about 3/4 of the liquid. Leave the onion slices in the dish and place a thick slice of lemon on each fish fillet. Sprinkle with oregano and black pepper to taste. Place a pat of butter or margarine on each fillet. Bake, covered, at 325 degrees F for about 20 to 30 minutes or until fish flakes easily with a fork. Be careful not to over cook the fish or it will be dry. Serve with the cooked onion and lemon slices.
	Sesame Crusted Mahi-Mahi (Serves 6) 3 shallots, minced 2 teaspoons minced fresh ginger root 1 lemon, juiced 1/2 cup dry white wine 1/2 cup heavy cream 1/2 cup unsalted butter, chilled and cut into small cubes 3 tablespoons soy sauce 4 shiso leaves (find it at Oriental markets) Coarse kosher salt Ground white pepper 2 tablespoons canola oil 6 (6 ounce) Mahi-Mahi fillets 4 tablespoons sesame seeds 4 tablespoons black sesame seeds In a sauce pan over medium heat, combine shallots, ginger, lemon juice, and white wine. Cook until liquid is reduced to approximately 2 tablespoons. Stir in heavy cream, and bring to light boil. Reduce cream by half; do not burn. Stir in soy sauce, then transfer to blender. Blend on low while slowly adding butter, a few cubes at a time, until all of the butter is emulsified. Roughly chop or tear shiso, add to sauce, and blend for about 10 more seconds. Season to taste with kosher salt and pepper. Keep sauce warm. Preheat oven to 425 degrees F Heat oil in a large saute pan over high heat. Season both sides of the fillets with kosher salt and white pepper. Mix together white and black sesame seeds, and place in a plate or flat dish. Press the TOP side only of each fillet into the mixture, and press seeds into fish so it sticks. Make sure that the crusted sides are evenly crusted with the seeds. When oil is smoking, add fish, sesame seed side down to pan, and be careful of oil splatters. Pan sear fish for about 30 to 45 seconds per side. Place pan into oven, or transfer fish to baking sheet, and cook in oven for about 5 to 6 minutes. Serve sesame crust side up with ginger butter sauce.	Curried Mahi-Mahi (Serves 4) 1 pound mahi-mahi fillets, skinned and cut into 1-inch pieces 1/4 teaspoon salt Pepper to taste 1 tablespoon olive oil 2/3 cup chopped onion 1 teaspoon minced garlic 1 teaspoon minced ginger-root 1 1/2 teaspoons curry powder 1 1/2 cups canned tomatoes and their liquid, chopped 1 tablespoon fresh lime juice 2 tablespoons minced fresh parsley Sprinkle the mahi with the salt and pepper and set aside. In a large skillet, heat the olive oil over medium heat, add the onion, garlic and ginger-root. Sauté for 3 minutes. Add the curry powder and sauté for 1 minute longer. Stir in tomatoes with their liquid and lime juice, cook over medium heat, stirring occasionally for 5 minutes. Add the fish to the skillet, combine it well with the sauce. Bring to a boil, reduce heat, cover and simmer for 5 to 7 minutes or until the fish is cooked through. Sprinkle with parsley.