The Mediterranean is made up of a variety of cultures integrated into one region which is defined by the Sea of so many legends and tales.
And a diverse cuisine that is sought after all around the world has been created from this integration based on the freshness of the produce in the region. See how the sun shines here nearly every day of the year and the long extended summers produce the best flavors that need very little cooking to keep the taste of freshness alive.
And this month brings a fish that is very much part of the island’s heritage and the season opened with a blessing of fishing boats by the parish priest of a Southern fishing village.
Lampuki are more commonly known abroad as mahi mahi and dophinfish but nowadays the word mahi mahi is preferred to avoid confusion with dolphins (mammals) as they are not associated in any way. Here they are lampuki. The blueish outer skin glistens when they are fresh and on the bottom they are flecked with pale yellow. The flesh is firm and dense and can cope with stromger herbs and flavors.
There are various ways of cooking them but we are having them simply fried today and serving them with the lovely variety of lettuces that come in all sorts of fancy shapes and sizes this month.
For the fried lampuki you will need:
1 kg lampuki
a fresh lemon
Sea Salt and freshly ground pepper
Some olive oil to drizzle on top
Yoi can ask your fishmonger to clean your fish.
Start by removing thr head and tail.
Rinse the fish and cut it into portions.
Cover a flat dish with a layer of sifted flour
Add the salt and pepper and fresh marjoram
Heat the oil in a heavy pan.
Shallow fry the fish on both sides using low heat so that it cooks inside,
Sever with a slice of lemon. Drizzle a few drops of olive oil and vinegar.
Garnish with olives and capers.
Thanks to Benny Scerri for some of the photos.