Conch Reef Style Mahi-Mahi Fingers

My last fishing adventure was truely awesome! The ocean gods answered my prayer with a 25 lb. Mahi-Mahi.

The Mahi-Mahi was caught while trolling Conch Reef(identified on the map below).

I call this recipe "Conch Reef Style Mahi-Mahi Fingers".


2 pounds of Mahi-Mahi Fillets; cut into 1” Strips
2 Eggs
2 tablespoons of milk
½ teaspoon of pepper
½ cup of flour
1 teaspoon of cumin
1 teaspoon of garlic
1 tablespoon of hot or mild chili season
5 tablespoons of butter
2 tablespoons olive oil
2 Limes, Halved

Cooking Instructions 
  1. Pat Mahi-Mahi Fingers dry with a paper towel.
  2. Whisk together eggs and milk in a small bowl
  3. Combine salt, pepper, flour, cumin, garlic, and chili seasoning on a shallow plate.
  4. Coat fingers and flour mixture; dip in egg mixture, then into a flour mixture. Set aside to dry for 5 minutes.
  5. Melt butter and oil together in a heavy skillet over moderate heat.
  6. When butter foams, add the fingers; cook 3-5 minutes on each side until browned and cooked through. Serve with lime halves.
Yield 6 servings!


Good Morning America and Islamorada, FL

A view from our office down here in the Keys as seen by Good Morning America!

Click on the link and then book your ticket to stop by to see us at Robbie's of Islamorada.

World Record Sushi Yellowfin Tuna Caught on Party Boat!

Congratulations to the Vagabond Party Boat and of course Mike Livingston on his world record party boat catch!

There was spirited celebration on the San Diego waterfront Monday morning after the vessel Vagabond returned from a long-range fishing trip into Mexican waters and offloaded the heaviest yellowfin tuna ever caught by an angler.

The behemoth, landed by Mike Livingston of Sunland, Calif., weighed 405.2 pounds; it's girth was 61 inches and it measured nearly 86 inches from nose to tail.

The catch, made on 100-pound-test line after nearly a three-hour fight, will be submitted to the International Game Fish Assn. for approval as an all-tackle world record. Capt. Mike Lackey said IGFA rules were followed so the catch likely will replace the current record, a 388-pound 12-ounce specimen, which has stood since 1977.

"When the scale hit that number it was like the Super Bowl here," said Livingston, 63, a retired school administrator, in reference to cheers from a crowd of nearly 200, gathered to witness the weigh-in.

Bacon Wrapped Lobster Tails


Lobster tails, slightly frozen for easy removal

BBQ Sauce

Bacon Strips (one per tail)

Lawry’s Season Salt

  1. Preheat oven to 275 degrees.
  2. Cut lobsters out of shells with kitchen shears after they are partially thawed.
  3. Place in baking dish covered with foil, lightly sprinkle lobster with Lawry’s season salt and wrap each tail in bacon. 
  4. Cover and bake at 275 for one hour. Uncover and brush with BBQ Sauce, turn temperature up to 400.
  5. Cook for ½ hour or until golden brown.