Mahi mahi is a beautifully colored fish with fairly lean meat and a mild sweet flavor. The dark parts can be trimmed away to produce a much milder flavor. Raw mahi mahi meat is pinkish to grayish-white in color, while its cooked meat is whitish with large, moist flakes. You can cook the fish with or without the skin, as its meat adapts well to seasonings, making it perfect when pan-cooked in a variety of ways.
Frying
When frying the mahi mahi, coat the fish in flour and seasonings. Heat the skillet until hot before adding the oil. When the oil begins to hiss or almost smoke, add the fillets to the pan for 3 to 4 minutes on each side, depending on the size of the fillets. Try to turn your fish just once. When the meat turns opaque, the fish is ready.
intense interrogation
The grilled mahi mahi is very delicious. Place the fillets on a lightly oiled grill and place it 4 to 6 inches above the coals or fire. Drizzle with a prepared marinade, marinade or butter or oil then cover. If you are cooking a large fillet, you can lay the fish skin side down on aluminum foil. Cook until fish flakes.
Poaching
To deliciously pack this fish, make just the right amount of broth seasoned with herbs and spices and then simmer in a skillet. Slide in the mahi mahi then cover to simmer on the stovetop for about 15 minutes or until the fish has turned white.
stir fry
Sautéing is cooking your mahi mahi over high heat in a skillet. Cut the fish into small fillets, season and brush all sides with oil. Place the fillets in a nonstick skillet and cook until the meat flakes easily with a fork. A well-sautéed fish is golden on the outside and moist and tender on the inside.
steamed
Put water in a saucepan. You can add herbs and spices to enhance the flavor of your steamed fish. Insert a steamer basket and place the lightly seasoned mahi mahi in the steamer. Cover the saucepan and bring to a boil. Fish will cook 6-8 minutes or 10-15 minutes for a larger fillet.
Regardless of how you cook the mahi mahi, you will notice that the outside is crispy while the inside is moist and tender. Keep in mind that like any fish, mahi mahi is best cooked at high temperatures for shorter periods of time, and as long as you don’t overcook the fish, you’ll get some of the most fantastic pan-cooked seafood you can get. ever have
