Mahi-Mahi

Instructions

A Seafood Charlie Recipe

Here are some of our helpful tips for cooking mahi mahi:

• Get either super fresh or quick-frozen, high quality mahi mahi… wild is best and will provide best flavor.
• Be sure your mahi portions are about 6-7oz each, with at least 1-inch thickness. If your portions are thin or too small, they’ll tend to overcook and the seasoning proportions will be off.
• Always pat dry excess moisture from the fish; this step is super important, as it affects how well your fish will brown. I use paper towels to fully pat away all extra moisture.
• Your cooking oil needs to be very hot [like, sizzling] before adding the fish. This allows for quick and even browning of exterior.
• Once fish is in pan, do not keep. moving it around. Let it sit and brown for 3 minutes. It helps to have a large splatter guard. I use mine often whenever pan-frying foods.
• Preheat oven ahead of time so that it’s nice and hot when you transfer the mahi mahi directly from stovetop to oven. After 5 minutes in the oven, it’s done.

MAHI MAHI LEMON SAUCE INGREDIENTS

• Plenty of freshly minced garlic is called for. Don’t skimp on the garlic.
• Grab one fresh lemon and zest the peel; then squeeze 1 TB of tangy juice from it. Bottled lemon juice isn’t the same, so use fresh lemons.
• I prefer to use salted pure butter, but feel free to use unsalted if you like as long as it’s real butter.
• For freshly chopped herbs, choose from chives or parsley…or both.
• Tip: sauce can be prepared ahead of time, covered, and chilled until you’re ready to warm it up for serving. It’s a great sauce to have on hand.