A favourite of the autumn kitchen when the ‘national’ fish, the Lampuka is in season. Known as Lampuga in Sicily, Lampuga is the same as Mahi Mahi, also called Dolphin fish or Dorado. The fish has fine, tasty white flesh with only a few large bones. It is excellent for lightly pan-frying in olive oil, oven-baking with a rich tomato, onion, caper and wine sauce, or, making into a fish pie with spinach, cauliflower, capers, sultanas, hard-boiled eggs, herbs, and topped with shortcrust pastry.

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