And Semper FI to you my Brother

Not a problem. Had quite a boring evening at work. Had I not been able to work on this recipe I probably would have smoked 2 packs of cigarettes rather than 1. Any other recipes or ideas you want; you know where to find me.

Well poaching would be my preferred option. You can use any liquid to poach with. I'd recommend using coconut milk as your base. The best option would be to place the Mahi into a covered glass vessel (like a dutch oven). It has to have a lid and it must be glass or ceramic considering the milk is a base and would react with metal causing off-flavors. Poaching is best done with the target temperature in mind. IE if you want the internal temp. to be 145 then cook it at 145. Preheat your oven put a secondary thermo. in the oven as most of them are not as accurate as one would think. Then you could leave it there indefinitely. See the trick to poaching is that you do not want to go past your target temp. Especially with seafood. If you've ever had a dry turkey for Thanksgiving you know what I mean. I've seen people poach at boiling and even though the meat was fully submerged in a liquid; the heat caused the moisture inside it to steam. By keeping it at the target temperature it will get hot enough to cook but it will not get hot enough to steam. Cheers.

Yeah that's one of those things I should have asked you before I wrote the recipe. Truthfully you might want to omit the spice blend and try a few marinated and a few not. Since it was sweeter and more subtle in flavor you might want to try marinating in non-sweetened coconut milk. then grilling it. Either way you go you at least have a point of reference. Hope I helped.

Grilled Mahi with Pina Colada Sauce Served over Basmati Rice with Fire Roasted Veggies

Spice Mix
Pickling Spice 2 Tbsp.
Curry 1 tsp.
Basil 1 tsp.
Ground Thyme ½ tsp.
Red Pepper Flake 1 tsp.
Ground Rosemary 1 tsp.
Black Sesame Seed 1 Tbsp.
Ground Fennel Seed ½ tsp.
Dill Weed ½ tsp.
Cumin ½ tsp.
Dark Chili Powder ½ tsp.
Onion Powder ½ tsp.
Ground White Pepper ¼ tsp.
Salt ½ tsp.
Combine.

Marinade
1 tsp. minced garlic
1 lime juiced
Splash of Captain Morgan Spiced Rum
Dash of salt and pepper
1/3 to ½ a cup of olive oil
Mix all except oil. Drizzle in oil to make an emulsion.

Pina Colada Sauce
1 cup Dailys Pina Colada mix
¾ cup sour cream
1 Tbsp. crushed pineapple
¼ tsp. salt
1 lime juiced
Splash of garlic juice.
Combine all.

Coconut Basmati Rice
2 cups Basmati Rice (rinsed)
1 ½ cups water
1 ½ cups coconut milk
Juice from 1 lime
2 tsp. oil
1 tsp. salt
Combine all and cook rice according to instructions.

Grilled Roasted Island Veggies
Baby Zucchini sliced
Baby Squash sliced
Red and Green Bell Peppers cut into chunks
Mushrooms quartered
Red onions cut into chunks
Grill until well marked
Toss with butter, garlic, Caribbean Jerk Seasoning and salt & pepper
Cook in oven on 350 until softened

Marinade the Mahi in a ziplock bag for 2-3 hours.
Remove from bag and drain
Toss Mahi in spice mix
Grill until medium
Serve with Rice, Vegetables and Pina Colada sauce

Well I have a recipe for you. I thought that all we had at work was Ahi. Turns out we had 2 cases of Mahi in the freezer. Needless to say I'm already sick of this recipe considering I made it about 3 different times before I got it right. Then afterwards I sat down and ate it as a meal. The consensus I got from patrons was that it was well received. A word of caution though; I am not a spicy kind of guy. This Polynesian spice rub is quite hot. It had to be to offset the Pina Colada Sauce. I have taken the liberty to write a full menu to accompany the dish. I will more or less double post this message along with the recipe. Should be up within the hour. Cheers.