Mahi mahi is a white, delicate fish. It’s fairly thick, so it can take slightly more time to cook than a thinner fish fillet, such as tilapia.
This recipe allows for a lot of room for experimentation. You can add more or fewer seasonings depending on you and your family's taste preferences. You can also use different kinds of oil, such as sesame oil, for cooking if you’re seeking a richer taste.
I usually purchase frozen mahi mahi and thaw the fillets by placing them in the sink and letting cold water run over the fillets. You should never use hot water because the hot water will start the cooking process too soon. Too much cooking can make the fish tough, so make sure to use an instant-read thermometer to make sure you don’t overcook the fish.
Spicy Mahi Mahi with Cumin and Chili
Makes 4 main-dish servings
Ingredients:
- 1 cup all-purpose flour
- 1/4 cup cornmeal
- 1/2 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 4 boneless, skinless mahi mahi fillets, washed well under cold running water and patted dry with paper towels
- Coarse salt, for seasoning
- Freshly ground black pepper, for seasoning
- 1/2 cup extra-virgin olive oil
- Lime wedges (optional)
- Fresh cilantro leaves, roughly chopped, for garnish (optional)
Directions:
- Place the flour, cornmeal, cayenne pepper, chili powder and ground cumin in a gallon-sized resealable plastic bag. Seal the bag and shake bag to combine the dry ingredients.
- Season both sides of the mahi mahi fillets with salt and pepper to taste. Place one of the fillets into the bag containing the flour mixture. Seal the bag and shake the bag to fully coat the fillet with the flour mixture. Remove flour-coated fillet and set aside. Repeat coating process until all of the fillets are coated with the flour mixture.
- Heat the olive oil in a nonstick skillet over medium-high heat. After 1 to 2 minutes, test the temperature of the oil by sprinkling a pinch of flour into the oil. If the flour sizzles, the oil is at the correct temperature for cooking. Place 2 coated fillets into the skillet.
- Cook the fish, adjusting the heat, until an instant-read thermometer inserted into the thickest part of the fillets registers 165 degrees F., about 7 minutes per side.
- When the mahi mahi fillets are fully cooked, remove the fillets from the heat and place them on a plate lined with two layers of paper towels to absorb any excess cooking oil. Sprinkle the fillets with salt to taste.
- Repeat cooking process with remaining 2 mahi mahi fillets.
- Transfer cooked mahi mahi fillets to serving plates. Garnish with fresh lime wedges, if desired. Sprinkle chopped cilantro over fillets, if desired, and serve.
Andrea Mehaffie - Andrea has recently graduated from the University of Tampa with her degree in Writing and minors in literature and art history. She is ...
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