Bombay Mai-Mai

This simple fish preparation offers a complex and unique flavor perfect for grilling or pan frying. The presentation is also rather sharp when the bay leaves are arranged nicely.

You will need:
1 lb or center cut Mai-Mai, swordfish, or other dense fish with a higher fat content.
1/2 cup Bombay Sapphire London dry gin, or other complex dry gin
about 3-4 bay leaves
Paprika
Red pepper
Sea salt
About 2-3 tablespoons of lemon juice

• Season fish with paprika, red pepper and sea salt
• Mix gin and lemon juice
• Place fish in a shallow pan and cover with lemon juice and gin. Add bay leaves
• Allow fish to soak for about 12-24 hours refrigerated.
• Grill or fry on medium high (oil pan or grill before hand to prevent sticking).
• Enjoy!