This has been the year of the dorado, or mahi-mahi. Anglers from San Diego scored on the fish all summer and fall, and anglers up to the Channel Islands got ???em too. When I took some nice filets packed by Five Star out of my freezer a couple of days ago, my wife Debbie made a dish worth passing along.

Here's a recipe inspired by one by Shirley Rizzuto, in her book, "Fish Dishes of the Pacific?Ķfrom the Fishwife." I's a great book, and our copy is so worn from use it's falling apart. If you like fish you'd like Shirley's book.

It's not really a stew, maybe, but it sure is good. Start with clean dorado filets, and cut them into bite-size or larger pieces.

Melt ?? cup of butter in a skillet and add the juice of two lemons, or several limes.

Add a chopped onion, mushrooms, a teaspoon of dried thyme, and brown the mixture. Then add a tomato or two, snow peas and the cut pieces of fish. Make sure the mixture covers the bottom of the pan.

Cook, and turn the fish once, adding any additional juice or vegetables, until the dorado is done. Debbie puts a lid on the pan after she turns the fish, which helps retain moisture. This is pretty good stuff; better make enough for seconds.