Hey, never had this before, but i may be getting some soon.

most likely, ill just be pan searing it w/ hot oil in pan to help get a nice golden crust.

for the past couple times i made a different type of fish, i just used blackening seasoning & lemon pepper.

wondering if that would be good yet on mahi mahi, or if i should try something else?

*note i do not have a too wide a variety of spices/vegetables, so something easy and simple pls if you have suggestions*

Was thinking of fish tacos, so anyone got a fish taco recipe

Actually, yeah--and I've used mahi in it. It works well.

Spice rub:

ground cumin
ground coriander seed
paprika
cayenne
salt
pepper

More or less equal parts of the first 3; last 3 to taste

I usually saute the fish in a bit of olive oil, but you broil, bake, or even grill it if you are feeling ambitious

Serve with flour or corn tortillas Mexican crema (or sour cream), crumbled queso fresco, and cabbage slaw

1/2 head white cabbage--sliced really thin or shredded
1/4 cup diced scallions
1/4 cub diced cilantro
1/2 to 1 finely diced jalapeno
1 t olive oil
1/2 t cider vinegar

On a side note, mahi mahi is like blue marlin, tuna, swordfish.... you wanna keep it rare/medium rare...

ty so far
sounds delicious and would normal vegetable oil work in place of olive oil? just be a less healthy alternative

and they are loins and about 1.5-2 inches in diameter and then like 6 inches long. best to just slice them up almost into little "tenderloins" about 1 inch thick? also how long roughly for rare/medium rare, my experience with fish is not the greatest.

/e my cooking experience is lacking. so by sauteing then, it would just be diced up portions correct instead of 1 inch thick portions?


the only fish ive cooked so far was by pan searing fillets.

This post was edited by cialda on Mar 24 2012 09:28am

Interesting. That's not been my experience. I've eaten at a lot of good seafood restaurants and never had or seen mahi served rare (or seen a recipe calling for it rare). It's a firm white fish more similar in texture to something like catfish or monkfish than tuna or swordfish. What kind of dishes do you have rare mahi in?




Vegetable oil is fine. I just like the taste of olive oil as much as the health benefits in most dishes. As for cooking, if your fish is more uniform in size (and thinner) you will have an easier time with it. Sauteing doesn't mean dicing. It just means cooking in a little oil to cover the bottom of the pan--about 1-2 T, usually. I would think 5-6 minutes per side would be ideal--that's going to be cooked through, though--not medium rare.

For mahi-mahi i wouldnt go with rare, more like medium/medium-rare... in term of texture it's quite different from monkfish...
But anyway i would just grill it to like medium-rare (and let it rest, it's gonna turn medium on it's own) and serve it with like a simple tomato/cilantro salsa, or a vinaigrette(soy or whatever)...

This post was edited by hofx2 on Mar 24 2012 11:55pm

I have only had mahi mahi en papillote, but boy was it delicious.

Ty, they turned out pretty good IMO, and had no complaints

Had a fish taco feast

i love mahi mahi