Here is the second in our series on the best way to prepare different types of fish for Lent.

Mahi-mahi, until recently, was frequently called a dolphin fish even though they are not related to dolphins and are not mammals.

It has a firm white flesh with a lovely delicate sweet flavour. It is less 'fishy' tasting than many other fish. It has been gaining in popularity because a single fish can yield quite a few pounds of meat. The typical mahi-mahi weighs about 20 pounds (9.07 kg). Some can be larger, especially the males.

The Mahi-mahi may have a rainbow mix of colours, flashing gold, blues and greens that are quite striking. The males are recognised by their large foreheads, while females have a smaller head. In both genders the fish have a somewhat flattened and squared-off head.

Another popular fish consumed by a lot of Jamaicans is the tilapia. It is the common name for nearly a hundred species of cichlid fish. It inhabits a variety of freshwater and, less commonly, brackish water habitats from shallow streams and ponds through to rivers, lakes, and estuaries. It has very low levels of mercury because it is a fast-growing and short-lived fish that eats a mostly vegetarian diet.

Source: www.wikipedia.com

www.nutritiondata.com

Tilapia is among the favourite fresh water fish consumed by Jamaicans. It has a nice texture and is scrumptious when baked.

Curried Mahi Fillet

8 oz Rainforest Mahi Fillet

1/2 cup onion, diced

2 tbsps chopped garlic

2 potatoes, peeled diced and blanched

1 oz curry powder

1/2 cup heavy cream

1 oz tomatoes (diced)

Salt and pepper to taste

Thyme, chopped

1/2 tsp cane sugar

Method

1. In a heated pan add oil, onion, garlic, thyme, curry and blanched potatoes. Cook for two minutes, then add heavy cream.

2. Bring to simmer for five minutes season with salt, pepper and cane sugar.

3. Gently stir in diced Rainforest Mahi fillet and simmer for six to eight minutes.

4. Adjust seasoning as needed. Serve with rice.

Makes 1 serving

Breaded Fish Fillet

1 1/2 Rainforest Snapper fillet

1 1/2 butter/margarine

2 oz dried breadcrumbs

1 oz dried oregano

1/2 oz scotch bonnet pepper

8 oz milk

Method

1. Grease shallow, ovenproof baking dish

2. Combine breadcrumbs, oregano, and pepper on a plate and blend together.

3. Mix salt with milk in a bowl, stirring well to dissolve salt.

4. Dip pieces of Rainforest Snapper Fillet in milk then transfer to plate and coat with breadcrumb mixture.

5. Arrange coated fish in baking dish in a single layer.

6. Drizzle melted butter/margarine over fillet.

7. Bake in pre-heated oven at 450 degrees Fahrenheit for 10-15 minutes or until fish flakes easily when tested with a fork.