Why aren’t you eating Mahi-Mahi?
I’ve found when I prepare tilapia my kids are hungry again about an hour after dinner–they’re tasty, but not particularly hearty. Our new favorite fish is mahi-mahi. The meaty fish is mild, flaky and filling. I buy mine frozen in individually wrapped packets in a three-pound bag from Costco for around $20.
Here’s a simple way to prepare mahi-mahi:
- Thaw the individual fish pieces.
- Pat the fish dry before sauting.
- Generously sprinkle the fish with salt, pepper, paprika, and rosemary.
- Add 1/2 tbsp. olive oil to a heavy-bottomed skillet and bring to medium-high heat. Don’t move the fish! Let them keep cooking until you see the fish begin to change color on the edges and just up the sides–about 3 minutes.
- Time for flipping! Turn the fish over and reduce the heat to medium and cook about 3 more minutes.
To serve: Mahi-mahi loves sweetness. I made a simple topping of chopped tomatoes, onions, lemon juice, fresh chopped cilantro and basil and a few other things I had on hand. If you have mangoes, toss those in, too. I drizzled the fish with a balsamic glaze. Pair with rice, pasta, or salad.