FOW Mahi-mahi

Fish of Week
Ocean to Table

Mahi-mahi (Hawaiian)


Fish


The Mahi-mahi or common Dolphin fish is a surface-dwelling ray-finned fish
found in off-shore temperate, tropical, and subtropical waters worldwide.
Also widely called Dorado and Dolphin, it is one of two members of the family
Coryphaenidae, the other being the pompano Dolphin fish. Wikipedia

Mass : 49 lbs (Adult)
Length : 2.8 – 4.6 ft.
Scientific name : Coryphaena hippurus
Lifespan : 7 years
Conservation status : Least Concern (Population stable)
Temperature : Mahi-mahi is fully cooked when the internal temperature reaches
137 degrees Fahrenheit.

Mahi-mahi is a firm, lean white fish that hails from warm waters off of places like Hawaii or the Gulf of Mexico. It’s a great, less expensive alternative to halibut, and can be grilled, broiled, or even fried. But one of our favorite ways to prepare it is to simply pan-sear it, which lets the flavors and flaky texture shine. Searing it in a pan also lets you make a buttery, lemony sauce to drizzle all over the fish.
All you need to complete this easy fish dinner is a green salad or freshly cooked vegetables, and maybe some bread or rice to sop up all that tasty sauce.
Here’s the easiest way to cook Mahi-mahi.

RECIPE


COOKING TIME : 20 minutes


INGREDIENTS


• 1 medium lemon
• 4 (4 to 6-ounce) Mahi-mahi fillets
• 1 1/4 teaspoons kosher salt, plus more as needed
• Freshly ground black pepper
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 4 tablespoons cold unsalted butter, cut into 4 pieces
• 1 tablespoon coarsely chopped fresh parsley


EQUIPMENT


• Large cast iron skillet or nonstick frying pan
• Knife
• Cutting board
• Whisk
• Paper towels
• Wooden spoon
• Flat spatula


INSTRUCTIONS

  1. Take the lemon and cut it in half. Cut a half into slice and juice the other half. You should get
    1 ½ teaspoons of juice and set them both aside for now.
  2. Season the Mahi-mahi (Mahi). Pat the Mahi dry with paper towels. Season all over with 1 teaspoon of the salt and a few grinds of pepper.
  3. Pan sear the Mahi. Heat the oil in a large cast iron skillet or nonstick frying pan over medium-high heat until just starting to smoke, 3 to 5 minutes. Add the Mahi and sear undisturbed until well browned on the bottom and the sides are cooked just past halfway up the fillets, about 4 minutes. Flip the fillets and continue to sear until just cooked through and the flesh flakes easily, 2 to 4 minutes more depending on the thickness of the fillets. Transfer to a serving platter.
  4. Add the lemon juice and garlic over medium-low heat. Reduce the heat to medium-low. Add the lemon juice, garlic, and remaining 1/4 teaspoon salt. Scrape up any browned bits from the bottom of the pan with a wooden spoon.
  5. Add the lemon slices and butter. Add the lemon slices, then stir the butter in one piece at a time, waiting until each piece is almost melted before adding the next.
  6. Season the sauce. Remove the pan from the heat. Stir in the parsley. Taste the sauce and season with more salt and pepper and needed. Pour over the Mahi-mahi and serve immediately.