Wednesday, August 31, 2011

Apartment-Style "Grilled" Mahi-Mahi

Resting the fish lets it complete its cooking

If I’m making this, I’m almost certainly making fish tacos, but there’s no reason you can’t just eat these puppies as a fish dinner with some veggies and a starch. And the “Apartment-style” means we’re not even grilling, technically- it’s just an easy differentiation between a battered and fried piece of taco fish.

1/4 lb Mahi Mahi per 2 people
Olive oil
Lime juice

Preheat a nonstick skillet over medium high heat.

Take the fish out of the fridge and drizzle on some olive oil, sprinkle on plenty of salt, pepper, and a little paprika. Rub the goodies into the fish.

Spray with non-stick spray if you’re chicken, (but if you were generous with the olive oil, this is unnecessary) and add the fish. DO NOT COVER IT and don’t move it once it hits the pan, play it where it lies.

Cook for 4 minutes, and look to see that the edges are turning opaque. Gently prod to test to see if the fish is still stuck to the bottom. If it releases easily, flip it. If it gives you any resistance, quit your prodding and leave it alone for another minute and before checking again.

Once it’s flipped, cook it for half the time it was on the first side. So if it took 5 minutes for the first side, give the second side 2 and a half minutes and prod to see if it releases. Check again every minute. When it releases, it’s ready to come out.

Take the fish out of the pan and let it rest on a plate or cutting board for 3 minutes to complete cooking. 

  • Be ready to add the fish immediately after you add non-stick spray or it will burn and taste terrible. Fish ready in one hand, spray with the other.
  • Fish doesn’t need to be cooked all the way, so if it’s flakey throughout, it won’t be moist. Don’t do that. Undercooked fish is almost always better than overcooked fish.
  • If your fish smells fishy, it’s going to be gross. Mahi-mahi especially is a virtually odorless fish- it should smell like the ocean. If you can’t get fresh fish from a real fish guy (not the supermarket), buy flash frozen fish. These were caught and frozen immediately, so are technically very “fresh.” Defrost in the fridge TWO nights before using.
  • A splatter guard over your pan will greatly help with your place not smelling like fish at all. It’s those little splatters of oil that are to blame, not the fish itself.
The Quintessential San Diego Summer Meal 

For Authentic Fish Tacos, assemble in this order:

White Sauce
Serve with lime wedge

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