Panning Mahi: Quick, Crispy Sear

Pan-searing is a great way to cook mahi-mahi, a mild, sweet-flavoured fish that's native to tropical and subtropical waters. It's a simple, quick, and easy method that gives the fish a nice brown crust and a flaky texture. The key steps are to pat the fish dry, use a hot pan, and sear the first side for longer than the second. You can then make a lemon butter sauce in the same pan, and serve with rice and vegetables.

Choosing the right pan

When it comes to choosing the right pan for pan-searing mahi-mahi, there are several options available, each with its own advantages and considerations. Here is a detailed guide to help you select the best pan for achieving that perfect sear:

Cast Iron Pan

Cast iron pans are a popular choice for pan-searing due to their exceptional durability and heat retention properties. They can be used on various cooktops, including induction, grill, and even open flames like campfires. Cast iron skillets are known for their ability to create a consistent temperature, making them ideal for searing steaks or cooking cornbread. While they require special care to maintain their seasoning, cleaning is relatively straightforward with warm water and a non-abrasive scrubber. Cast iron pans are also quite affordable, with prices ranging from $25 to $41 for a 10.25-inch skillet. Keep in mind that cast iron can be heavy, so it may not be suitable for those with limited strength or mobility issues.

Non-Stick Pan

Non-stick pans are essential for cooking sticky foods like eggs, crepes, and pancakes. They are known for their ease of use and maintenance. The Zwilling Deep Fry Pan, for example, is an exceptional non-stick option that performs well in various tasks, from pan-frying salmon to making fluffy pancakes. It is also easy to clean by hand or in the dishwasher. However, non-stick pans typically don't withstand high heat, and their coating tends to deteriorate over time with the use of dishwashing detergent.

Carbon Steel Pan

Carbon steel pans are favoured in professional kitchens due to their durability and responsiveness to heat. They can be used on almost any cooktop and are relatively lightweight compared to cast iron. Carbon steel pans require extra maintenance to preserve their seasoning, but with proper care, they can last for years. The Merten & Storck Carbon Steel Frying Pan is an affordable option that arrives pre-seasoned and ready to use. One consideration is that carbon steel pans have a lower heat threshold than other materials.

Stainless Steel Pan

Stainless steel pans are versatile and can handle a wide range of cooking styles, from high-heat searing to gentle simmering of pan sauces. They are non-reactive, meaning they can be used to cook acidic foods without affecting the pan's surface or imparting off-flavours. Stainless steel is also typically dishwasher-safe, making it a popular choice for commercial kitchens. The Made in Cookware Stainless Clad Frying Pan is a well-balanced, durable option with excellent heat distribution. However, stainless steel pans tend to be on the pricier side.

In summary, the best pan for pan-searing mahi-mahi depends on your personal preferences, cooking style, and maintenance considerations. Cast iron, non-stick, carbon steel, and stainless steel pans each offer unique advantages, so choosing the right one will ensure your mahi-mahi turns out perfectly seared every time.

Preparing the fish

Mahi-mahi is a versatile fish that can be baked, grilled, fried, or seared. It is also known as dolphinfish, dorado, or "goldfish". It is native to tropical and subtropical waters and is usually sold as skinless fillets.

When buying mahi-mahi, look for firm, pinkish-beige flesh. If your fish still has its skin on, be sure to remove it before cooking. If you are unable to find mahi-mahi, you can substitute it with another firm white fish such as cod, striped bass, halibut, or snapper.

Before cooking, pat the fish dry with paper towels to remove excess moisture. This is an important step as it helps the fish brown nicely. Season the fish with salt and pepper on both sides.

If you want to add a little extra flavour to your mahi-mahi, you can coat the fillets with a blend of sweet and savoury spices. A mixture of smoked paprika, cumin, chili powder, brown sugar, garlic and onion powder, oregano, black pepper, and salt works well.

When you are ready to cook the fish, heat some olive oil in a large cast-iron skillet or non-stick frying pan over medium-high heat. Once the oil is hot, add the fish fillets and cook until browned, about 3-4 minutes. Do not move the fish around in the pan, and be sure to let it cook for at least 3 minutes before trying to flip it.

Once the fish is nicely browned on one side, carefully flip the fillets over and cook for an additional 2-4 minutes, or until the fish is just cooked through. The fish is done when it is opaque in the centre and flakes easily.

Mahi-mahi is best when it is still slightly fatty, so be careful not to overcook it.

Cooking the fish

Mahi-mahi is a versatile fish that can be baked, seared, grilled, or fried. It is best cooked in a non-stick or cast-iron pan. The pan should be hot, but not smoking.

Before cooking, pat the fish dry with paper towels to remove excess moisture. This will help to create a nice brown crust. Season the fish with salt and pepper.

Add oil to the pan and, once sizzling hot, add the fish. It is best to let the first side cook longer to develop a crust—about 3 to 4 minutes—then flip the fish and cook the other side for a few minutes. The fish is cooked when it is opaque in the centre and flakes easily.

For a stove-to-oven method, cook the fish in the pan until browned on one side, then transfer the pan to a hot oven and roast at 400°F for about 5 minutes, or until the top is golden and the centre is cooked through.

Mahi-mahi is best served medium-rare. It is a somewhat fatty fish, so be careful not to overcook it, as it will dry out.

Making the sauce

There are several sauce options that go well with mahi-mahi, including lemon butter, lemon garlic butter, Tahitian vanilla, lime marinade, and honey-lime coleslaw.

Lemon Butter Sauce

For a simple lemon butter sauce, add some lemon juice, garlic, and salt to the pan after cooking the fish. Scrape up the browned bits from the bottom of the pan. Then, add some lemon slices for flavour and presentation. Finish the sauce by adding butter and parsley. Be sure to remove the pan from the heat after adding the butter, and only leave it on the heat until the butter is melted.

Lemon Garlic Butter Sauce

For a lemon garlic butter sauce, combine butter, lemon, garlic, and herbs in a pan. You can use chives or parsley, or a combination of both. Keep the sauce warm while you cook the fish.

Tahitian vanilla Sauce

Although there is no recipe for this sauce, it is mentioned as a favourite by a food blogger.

Lime Marinade

For a lime marinade, whisk together lime juice, garlic, oregano, cumin, olive oil, and wine. Pour the marinade over the fish and let it sit for 30 minutes.

Honey-Lime Coleslaw

For a honey-lime coleslaw to accompany your mahi-mahi, add cabbage, carrots, bell pepper, and onions to a large bowl. In a separate bowl, whisk together lime juice, lime zest, honey, and garlic. Slowly add olive oil to the mixture and whisk until combined. Finally, whisk in cilantro and season with salt and pepper.

Serving suggestions

Mahi-mahi is a versatile dish that can be served with a variety of sides. Here are some ideas to get you started:

• Rice: Mahi-mahi goes well with rice, especially when paired with a flavourful sauce. You can try serving it with Instant Pot Brown Rice, Jasmine Rice, Wild Rice Pilaf, or Easy Rice Pilaf with Mushrooms. The rice will soak up the sauce and complement the fish perfectly.
• Vegetables: A variety of vegetables can be served alongside mahi-mahi. Fresh, seasonal vegetables are always a good choice, but you can also try roasted asparagus, steamed corn on the cob, Mexican-style grilled corn, or a spicy corn salad. If you're looking for something green and healthy, a simple salad of mixed leaves, or some green beans or broccoli, can be a great accompaniment.
• Starchy sides: For a heartier meal, you can serve mahi-mahi with creamy mashed potatoes, risotto, or tortillas. These options will fill you up and provide a nice contrast to the flaky fish.
• Sauces: A variety of sauces can be served with mahi-mahi, including lemon butter sauce, lime marinade, or Tahitian vanilla sauce. You could also try pesto, salsa verde, or Romesco sauce. These sauces will add extra flavour and moisture to the dish.
• Salads: If you're looking for something light and refreshing, a salad can be a great option. Try a lemon spinach orzo salad, or a honey-lime coleslaw for some crunch and sweetness.
• Tortilla chips: For a fun and casual serving suggestion, pair your mahi-mahi with tortilla chips and a zesty guacamole or salsa cruda. This is a great option for a summer gathering or a casual get-together with friends.

Frequently asked questions