Steaming Mahi-Mahi: A Beginner's Guide To Delicious, Flaky Fish

Mahi-mahi is a versatile, meaty fish that holds up well to most cooking methods, including steaming. It is also known as dorado or dolphinfish and has a mild flavour with a flaky texture. This fish is commonly found near the Gulf of Mexico, Costa Rica, Hawaii, and the Indian Ocean. It is usually sold as skinless fillets and is considered a sustainable seafood option. When steaming mahi-mahi, it is important to use fully defrosted fillets to ensure even cooking and a pleasant texture. The traditional way to steam mahi-mahi is to use a steaming basket, but it can also be steamed in the oven. Various flavourings can be used, such as soy sauce, salt, pepper, scallions, ginger, or a Thai curry sauce.

Steaming mahi-mahi in the oven without a basket

Steaming mahi-mahi in the oven is a great way to prepare this tasty, versatile fish. It's a simple, healthy option that can be on the table in under 30 minutes. Here's a step-by-step guide to achieving perfectly steamed mahi-mahi without a basket.

Firstly, if you're using frozen mahi-mahi, it's important to fully defrost the fillets. The best way is to leave them in the refrigerator overnight. If you're short on time, place the sealed packages in cold water for 1-2 hours, replacing the water with colder water every 30 minutes. Avoid using a microwave, as this can result in rubbery fish.

Once your fish is thawed, preheat your oven to 400-450 degrees Fahrenheit. Take a large sheet of aluminum foil and place each seasoned fillet in the centre. Pull the foil up around the fish, creating a low tent, and seal it tightly. Make sure there are no openings, but also leave room for hot air and steam to circulate. The mahi-mahi will steam in its own juices as it bakes.

Cooking time will depend on the thickness of your fillets. As a rule, allow 10 minutes per inch of thickness. The fish is done when the flesh is uniformly opaque and flakes easily with a fork.

If you want to add some flavourings, brush the fillets with cooking oil and soy sauce or tamari. You could also add salt, pepper, chopped scallions, and minced ginger for an East Asian twist. A Thai curry sauce works well with this steamed dish, too. For something different, try Cajun blackening seasoning, or keep it simple with lemon juice, salt, pepper, and dill.

There you have it! A delicious, tender, and tasty steamed mahi-mahi dish, prepared without a steaming basket.

How to steam mahi-mahi in a basket

Steaming mahi-mahi is a great way to cook this sturdy and meaty fish, which has a texture more akin to chicken breast than a flaky fish. The traditional way to steam food is to use a steaming basket. Here is a step-by-step guide on how to steam mahi-mahi in a basket:

Step 1: Prepare the Steamer

Fill a large saucepan or wok with about an inch of water and place it on a high heat on your stove. Place a round plate at the bottom of your bamboo steamer and put the steamer into the saucepan. Make sure the water does not touch the steamer or the fish.

Step 2: Prepare the Fish

Take a mahi-mahi fillet, which should be fully defrosted if frozen, and place it on the steamer. Season the fish with salt and pepper, and any other desired flavours. You could brush the fillet with cooking oil and soy sauce or tamari, or add some chopped scallions and minced ginger.

Step 3: Steam the Fish

Cover the pot with a tightly fitting lid and reduce the heat to medium. Steam the fish for around 8-10 minutes, until the flesh is evenly opaque and flakes easily with a fork.

Step 4: Serve

Once the fish is cooked, remove the steamer from the wok and serve the mahi-mahi with your choice of sides and garnishes.

Seasoning options for steamed mahi-mahi

Steaming is a great way to cook mahi-mahi, a lean, firm, and flaky white fish. It's a simple and healthy way to prepare this fish, which is usually sold as skinless fillets. Here are some seasoning options to elevate your steamed mahi-mahi:

Lemon and Garlic:

Lemon and garlic are a classic combination for mahi-mahi. After steaming the fish, simply add some lemon juice, garlic, and salt to taste. You can also add lemon slices for a pretty presentation and a burst of flavour.

White Pepper:

White pepper is a subtle yet flavourful seasoning option for steamed mahi-mahi. Sprinkle it on the fish before steaming, and add more after cooking to taste.

Scallions and Ginger:

For an Asian-inspired flavour profile, try seasoning your steamed mahi-mahi with scallions and ginger. Place the fish on a bed of scallion whites and grated ginger, then sprinkle with white pepper.

Chilli Oil:

For a spicier option, make your own chilli oil by heating vegetable oil with sliced chillies, garlic, ginger, and salt. Drizzle this fragrant oil over your steamed mahi-mahi for a delicious kick.

Herbs and Spices:

When it comes to herbs and spices, you can experiment with options like parsley, paprika, onion powder, and garlic powder. These can be added to the steamer or mixed with butter and drizzled over the fish after cooking.

Remember, mahi-mahi is a versatile fish that pairs well with many different seasonings and side dishes. Don't be afraid to get creative and find the combinations that suit your taste!

How to defrost frozen mahi-mahi

To defrost frozen mahi-mahi, you can use one of two preferred methods: defrosting it in the refrigerator overnight, or defrosting it in cold water.

If you have the time, defrosting mahi-mahi in the refrigerator overnight is one of the safest and best ways to do so. Before placing the fish in the refrigerator, cut a small hole in the packaging or remove the packaging altogether. Then, place the fish on a plate or tray and put it in the coldest part of your fridge. Ideally, you should plan to cook your fish a day or two in advance before thawing it in the refrigerator, as frozen seafood needs plenty of time to completely defrost. When you are ready to cook, dry the fish with paper towels.

If you are short on time, defrosting mahi-mahi in cold water is a quicker method. Place the fish in a plastic bag and seal it completely to prevent the fish from absorbing water. Then, fill a shallow dish with cold water and place the fish in its packaging in the dish. Make sure the water is cold, not warm or hot, and leave the faucet running slightly so that a narrow stream of water runs into the dish. Begin checking the package after 10 minutes and replace the water every 30 minutes until the fish is thawed. Once the fish is thawed, remove it from the water and its packaging, and dry it with paper towels.

It is important to note that you should never defrost fish by leaving it out on the counter, as this can lead to the growth of bacteria that can cause food poisoning. Additionally, do not defrost fish in warm water, as this can be a food safety hazard and give the fish an unpleasant texture.

How to pan-sear mahi-mahi

Mahi-mahi is a firm, lean, white fish that is usually sold as skinless fillets. It is a great, less expensive alternative to halibut. While it can be grilled, broiled, or fried, pan-searing is a simple way to prepare the fish, allowing its flavours and flaky texture to shine.

Step-by-Step Guide to Pan-Searing Mahi-Mahi

Prepare the Lemon-Butter Sauce

• Slice one lemon into thin slices and juice the remaining half to get about 1 1/2 tablespoons of juice.
• Combine the butter, lemon juice, garlic, and herbs in a pan and keep it warm.

Prepare the Fish

• Pat the mahi-mahi fillets dry with paper towels.
• Season the fillets with kosher salt and freshly ground black pepper on both sides.

Heat the Pan

Heat oil in a large oven-proof pan over high heat until it is sizzling hot.

Sear the Fish

• Add the mahi-mahi fillets to the pan and let them cook until browned on one side, without moving them, for about 3 minutes.
• Flip the fillets and immediately transfer the pan into the oven.

Roast the Fish

Roast the fish in the oven at 400°F for about 5 minutes or until the top is golden and the centre is just cooked through. Be careful not to overcook.

Heat the Lemon-Butter Sauce

A minute before the fish is done, heat the lemon-butter sauce over medium-high heat, constantly stirring, just until melted and bubbly.

Plate and Serve

• Remove the fish from the oven and immediately pour the warm lemon-butter sauce over the cooked fish.
• Garnish with extra lemon slices and serve.

Frequently asked questions