Mahi mahi is a beautifully-colored fish with a fairly lean meat and a mild sweet flavor. The dark portions can be trimmed away to produce a much milder flavor. Raw meat of mahi mahi is pinkish to grayish white in color, while its cooked meat comes off-white with large, moist flakes. You can cook the fish either with the skin on or off as its flesh adapts well to seasonings, making it perfect when cooked in a pan in different ways.
In frying mahi mahi, dredge the fish in flour and seasonings. Heat the frying pan until hot adding the oil. When the oil starts to his or or almost smoky, add fillets in the pan for 3 to 4 minutes each sides depending on the size of your fillets. Try turning your fish just once. When the meat turns opaque, your fish is done.
Pan-grilled mahi mahi is very delicious. Put the fillets on a lightly grilled grill pan and place the pan 4 to 6 inches above hot coals or fire. Baste with a prepared rub, marinade or plain butter or oil then cover. If you're cooking a large fillet, you can put the fish with skin side down on a foil. Cook until the fish flakes.
To deliciously pouch this fish, make just enough amount of broth seasoned with herbs and spices then simmer in a pan. Slip in mahi mahi then cover to simmer on the stovetop for about 15 minutes or until fish has turned white.
To sauté is to cook your mahi mahi over high heat in a pan. Cut fish in small fillets, season and brush all sides with oil. Place fillets in a non-stick pan and cook until meat flakes easily with a fork. A well-sautéed fish is golden brown on the outside and moist and tender on the inside.
Put water in a saucepan. You can add herbs and spices to enhance the taste of your steamed fish. Insert a steamer basket and place the lightly season mahi mahi onto the steamer. Cover pan and allow to boil. The fish will cook 6 to 8 minutes or 10-15 minutes for a larger cut fillet.
Regardless of how you cook mahi mahi, you will notice that the outside is crisp while the inside is moist and tender. Bear in mind that like any fish, mahi mahi comes out best when cooked at high temperatures for shorter times, and for as long as you do not overcook the fish, it will deliver you one of the most fantastic pan-cooked seafood you can ever have.
Source by Maria Antoniet Fornillos