There is something about observing a loved one’s pure, unadulterated joy that springs a little fountain of vicarious, bubbly warmth inside of you. Even if you happen to be in the midst of suffering, their elatedness, their smile alone, has a powerful ability to melt away any and all traces of distress.
Our gillies seafood offerings stand out for their quality and taste. Dive into our Sandwich Plates, where you can savor our signature Fried Fish & Cheese or the mouthwatering Swordfish Sandwich. Each option is made with the freshest ingredients, ensuring a delightful dining experience. Whether you’re here for lunch or dinner, our menu promises something for everyone, making us a must-visit in your culinary journey.
For some of you this may evoke fond memories of little ones enjoying simple pleasures like icy popsicles on a sweltering summer day, sticky juice dripping from their stained grin all the way to their bare little toes (and every square inch in between). Even if you having a particularly rough day, little moments like these can immediately bring us back to what matters most in life.
While I don’t yet have children of my own, I do have a man I love more than life itself. When he is happy, truly happy, my heart sings. And yesterday…he was like that little kid with a popsicle. Instead, this time, it was a fish, a very big one at that.
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What cooking provides me, hunting and fishing provides Marshall, and yesterday he ascended into his version of fisherman’s heaven. In the wee hours of the morning off the Central Pacific coast of Costa Rica, Marshall, his friend Will, and I (Will and I both being incredibly seasick…that’s the suffering part….) were reeling in resplendently iridescent green, blue, and yellow Mahi-Mahi, one after another. However, after a slight respite from the Mahi, a screeching “tug” on the line indicated we were dealing with something a bit heftier than a 30-pound fish.
In a matter of moments we witnessed a thing of sheer beauty. A gorgeous, 400-pound Blue Marlin fully breeched on the other end of Marshall’s line. In a moment, childish grins replaced any hint of nausea and dizziness. And while the fish was set free in the end (after a 20 minute battle of epic proportions), Marshall’s smile has yet to abate. He claimed, “Today, the day we get married, and when we have children will be the best days of my life.”
There she is!
But don’t think we left the boat empty handed! No no… an overabundance of Mahi-Mahi now simultaneously plagues and pleases me. So what to do with an exorbitance of insanely fresh fish? Not much! And ceviche is the best solution to that. Served alongside crispy yucca root chips for a summer dinner-party appetizer or a light entrée, you won’t regret making this refreshing classic! ¡Buen provecho!
Talk about fresh.
- 1 pound spanking fresh, firm white fleshed fish (such as mahi mahi, sea bass/corvina, or snapper)
- juice of 5 limes
- 1 Tablespoon extra virgin olive oil
- ½ jalapeño, seed and pith removed, diced
- 1 clove garlic, minced
- splash of tequila (optional)
- ½ teaspoon sea salt
- a pinch of freshly ground black pepper
- ½ red onion, thinly sliced
- ½ tomato, diced
- handful of cilantro leaves, chopped
- Cut fish into a small dice and place in a medium bowl.
- Squeeze in lime juice and stir in the olive oil, tequila (if using), diced jalapeño, garlic, salt, and pepper. Cover and "let cook" in the refrigerator for as short as 30 minutes or up to 5 hours.
- Stir in red onion, tomato and cilantro right before serving. Serve frigid (but not frozen) with sturdy tortilla chips or yucca chips (recipe follows).
- 1 large yucca root/cassava, peeled and thinly sliced (using a mandoline is preferable)
- 1 cup vegetable or canola oil
- Sea salt (to taste)
- In a large, heavy-bottom pot, heat the oil to 350 degrees F.
- Meanwhile, peel and slice the yucca root.
- Fry in batches of about 20, depending on size of the pot. Just be careful not to overcrowd!
- Fry for about 3 minutes until slightly golden. Use a slotted spoon to remove and drain on paper towels.
- Salt immediately and serve hot.
Hey Amanda,
Wish you would have told us that you and Will were going to get sea sick. I had a pack of Scopalamine patches in my dive bag next door. Bummer.
Anyway, thanks for the recipes and laughs over a cigar.
Pura Vida,
Mike and Sharon
Mike and Sharon,
Well, we had no idea it would be so choppy out there! But thanks for the thought! Really enjoyed meeting you in Costa Rica! Pura vida and buen provecho!