Super Easy Mahi Mahi
This recipe so simple stupid I love it. Eat within ten or fifteen minutes of cooking. You can use Salmon, tilapia, or any relatively thin fillet of fish. I used MahiThe lime and butter are the key to make the taste rich yet, light. I get the fish frozen at Costco. They are pre-portioned, thaw very quickly and have like 150 calories, not that I’m looking.
If you’re a purest like I am, when I’m not rushed get your fillets from you local fishmonger. I catch a lot of redfish and speckled sea trout here on the Texas coast and pan searing is my go to method when I don’t want to fire up the grill or deep fry. Long live the cast iron skillet! Quick, light, and good- that’s a home run in my book.
First things first, rinse the fillets and pat dry with a paper towel. Season fillets on all sides with Old Bay Seasoning. Pour flour on a baking sheet and roll the fillets in the flour until coated. Shake off the excess. You don't want too much flour on these puppies!
Heat oil in a heavy skillet (cast iron works great!) over medium heat until shimmering.
Add the fillets to the pan and sear until crusty and lightly browned on first side, about 3 minutes. Turn over and continue to cook another 3 minutes.
Near the end of cooking squeeze some lime juice on the fish (careful, it will start splattering!).
Using a fork run the butter pat back and forth on the fish - melting butter until well dressed.
When cooked, the fish should be opaque and a fork should turn in the fillet easily or test with a thermometer to 145 - 150 degrees in thickest portion of the fillet. Serve with extra lime wedges and squeeze to your pleasing.
Tips and twists:
- Top fish with a little garlic aioli (link coming Monday 9/19, so look out for it!)
- Accompany with a simple green salad
- It’s fun to throw a few bay scallops or shrimp in the pan near the end for a seafood blow out
Serves 2
Ingredients:
2 Mahi Mahi Fillets ( 6-8 oz each)
1/2 cup all purpose flour
1 tablespoon Old Bay seasoning or a cajun blend
2 tablespoons oil
2 tablespoons butter
1 Lime, wedged
Procedure:
Rinse fillets and pat dry with paper towel.
Season fillets all over with Old Bay.
Roll fillets in baking pan with flour and shake off excess flour from the fish.
Heat the oil in a heavy skillet over medium high until shimmering.
Add the fillets to the pan and sear until crusty and lightly browned on first side, about 3 minutes.
Turn over and continue to cook another 3 minutes.
Near the end of cooking, squeeze some lime juice on the fish (careful, it will start splattering).
Using a fork, run the butter pat back and forth on fish - melting the butter until well dressed.
When cooked, the fish should be opaque and a fork should turn in the fillet easily or test with a thermometer to 145- 150 degrees in thickest portion.
Serve with extra lime wedges.
Thanks for reading and enjoy!