Mahi-mahi Recipe

Prepare fish

Pat mahi-mahi fillets dry with paper towels. Season both sides evenly with kosher salt, black pepper, garlic powder, and paprika. Drizzle lemon juice and olive oil over fillets and let rest at room temperature for 10 minutes (or refrigerate up to 30 minutes).

Grilling

Preheat grill to medium-high (about 425°F / 220°C). Oil grates. Place fillets on the grill and cook 4–5 minutes per side (depending on thickness) until opaque and firm and internal temperature reaches 135–140°F (57–60°C). Remove and let rest 2–3 minutes. Optional: top each fillet with 1/2 tablespoon butter and sprinkle with chopped parsley before serving.

Sautéing

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When shimmering, place fillets in skillet and cook 3–4 minutes without moving to get a golden crust. Flip and cook another 3–4 minutes until opaque and internal temperature is 135–140°F (57–60°C). Add 1 tablespoon butter to the pan in the last minute and spoon melted butter over the fillets. Remove and rest 2–3 minutes; finish with chopped parsley.

Prepare batter and fry

Heat 2–3 inches of vegetable oil in a heavy pot to 350°F (175°C). In a bowl whisk together flour, cornstarch, baking powder and 1/2 tsp salt. Pour in cold sparkling water and whisk until a smooth, slightly thick batter forms; do not overmix — small lumps okay. Pat fillets dry, cut into portions if desired, dust lightly with flour, then dip into batter, letting excess drip off. Fry 2–4 minutes per side until golden and crisp and fish flakes easily. Work in batches; maintain oil temperature. Drain on paper towels and season with a pinch of salt.

Combine soy sauce, mirin, and brown sugar in a small saucepan over medium heat. Add grated ginger and minced garlic and bring to a gentle simmer. In a small cup mix 1 tsp cornstarch with 1 tbsp water to make a slurry, then whisk into simmering sauce. Cook 1–2 minutes until thickened to a glaze consistency. Remove from heat and let cool slightly. Brush over cooked fish or serve on the side.

In a small bowl combine mayonnaise, minced garlic, sriracha, lemon juice, smoked paprika and 1/4 tsp salt. Mix thoroughly and taste; adjust heat or lemon as desired. Refrigerate 10 minutes to let flavors meld. Serve on the side or spoon atop warm fish for a spicy garlicky finish.

In a bowl combine mayonnaise, chopped dill pickles, chopped capers, lemon juice, chopped dill or parsley, 1/4 tsp salt and 1/4 tsp black pepper. Stir until well combined. Refrigerate at least 10 minutes to blend flavors. Serve chilled alongside mahi-mahi.

Place cooked mahi-mahi on warmed plates. Offer teriyaki or grandma's garlicky sauce as requested, and serve tartar sauce on the side. Garnish with lemon wedges and a sprinkle of chopped parsley. Serve immediately.