Pan-seared mahi mahi
Pan-seared mahi mahi needs dry fillets and enough heat to form a light crust before the fish is turned. Thick cuts need a gentler finish so the outside does not burn before the center is done.
Use fully thawed fillets of similar thickness. This is a simple home-kitchen preparation, not a claim about a particular regional tradition.
Cooking time changes substantially with thickness, so use the thermometer as the decisive check. If the coating browns too fast, lower heat instead of repeatedly flipping the fish.
Sources and cooking guidance
FoodSafety.gov: minimum internal temperatures for poultry, ground meat, seafood and egg dishes.
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İnqrediyentlər
2 porsiya
Addım 1
Pat the fish dry with paper towel and check for bones. Mix paprika, salt and pepper and season both sides lightly.
Addım 2
Heat oil in a heavy skillet over medium-high heat. Lay fish in and leave undisturbed for about 3 minutes, until the underside releases reasonably easily.
Addım 3
Turn carefully and reduce heat to medium. Continue cooking, starting to check after another 3 minutes. Reach 145°F/63°C in the thickest part; the flesh should become opaque and separate readily.
Addım 4
Transfer to clean plates and add a little lemon juice. Serve with separately prepared rice, potatoes or vegetables.
Şərhlər