Any tips on preparing mahi? Tried at home tonight and seemed pretty bland

I rub it with a blackening type seasoning then grill it. Love it.

I loosely follow this recipe: LINK

Dry it with paper towels (press it to get moisture out)

Avocado Oil +



I like poultry magic best on Mahi

Air fry that fricker 6 minutes at 390, flip it and air fry it 6 more. Check for doneness, sometimes I do another 3 minutes after. It's perfect.

I think it goes well with a sweet seasoning.

Grilled or Pan Fried Mahi Mahi:

3 fillets fresh Mahi Mahi
Juice of 2 limes
Salt
Fresh black pepper, coarse ground
2 T extra virgin olive oil

(if pan frying – 3 T flour, 1 stick unsalted butter)

Grilled - Wet both sides of Mahi Mahi fillet with the lime juice. Lightly oil the fillets with Olive Oil to keep them from sticking to the grill. Season both sides with salt and fresh coarse ground black pepper and refrigerate for 1 - 2 hours. As an alternate, double the lime juice and marinate fillet in mixture for 1-2 hours. You need to oil the fillets slightly before grilling to keep them from sticking to the grill.

Grill Mahi Mahi on hot grill for 2-3 minutes per side per inch of thickness. Press gently to check for “doneness”. When it is done, the fish should be firm and no longer releasing liquid.

Pan Fried - As an alternate, dredge fillets lightly in flour and pan fry in a medium hot pan in 1 stick butter mixed with 2 T extra virgin olive oil, until flour is crispy and fillet stops releasing moisture.

Plate Mahi Mahi fillets, cover liberally with salsa and serve with rice pilaf.



Mango and Plum Salsa
(serves 4)

2 ripe mangos cut in 1/4 inch pieces, save as much of the juice as you can
6 ripe red plums, cut in 1/4 inch pieces, save as much of the juice as you can
1/2 Red Onion fine mince (2 Tablespoons)
2 tsp Lawry’s garlic salt
2 T coarsely chopped fresh cilantro
1 tsp lime zest
The juice from 2 limes
1 T sugar or honey
4 T water

It is acceptable to macerate some of the plums and mango to make a little juice if the salsa seems dry. Be careful to leave most of the mango and plums cut in pieces and not mashed. This salsa needs to be chunky.

The salsa is best if it is made 2-3 hours ahead. This stuff would be wonderful on a Ms. Paul’s fish stick

That sounds like a winner. Do you apply before cooking or after or a combination of both?

I use more citrus and herbs for Mahi than spices. Not sure what you used.