Has anyone else noticed that mahi-mahi, one of the best tasting fish out there, doesn’t seem to lend itself to anything more than grilling with some sort of sauce on top or on the side, under or over, wherever? A search for mahi-mahi on FoodTV’s site brings up not much more than grilled mahi-mahi, with something.

I have almost always been a purist with fish: I like most of my fish cleaned well and deep fried, head-on, in deep oil. And no batter. It’s fun to pick at bones and just relish every moment of actually eating a fish. That doesn’t mean, however, that I have fully ruled out fish fillets from my diet—heck, here I am talking about mahi-mahi tonight—but most of the time, a fillet just doesn’t have the same experiential value to the meal.

Grilling may be the best thing mahi-mahi may be for, but sometimes it’s best so simply salt the fish and grill it and enjoy it for what it’s worth: without the unnecessary help from fruit or spices that simply kill its essence in the first place.