1 Mahi Or Salmon Recipe
Make 1 Mahi Or Salmon Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish and Marinade
Pan and Finishing
Method
Fish and Marinade
- 1
Pat dry and check
Pat the 1 lb fillet dry with paper towels and check for any bones; remove with tweezers if present. This helps the marinade stick and ensures even browning.
- 2
Make marinade
In a shallow bowl, whisk together 2 tbs olive oil, 2 tbs lemon juice, 2 minced garlic cloves, 2 tbs chopped fresh parsley, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp smoked paprika, 1 tsp kosher salt, and 1 tsp black pepper until emulsified.
- 3
Marinate
Place the fillet in the bowl or a resealable plastic bag and pour the marinade over it, turning to coat both sides. Marinate in the refrigerator for 15–30 minutes (no more than 30 minutes for salmon to avoid breaking down the flesh; mahi mahi can go up to 1 hour but keep to 30 minutes for both for consistency).
Pan and Finishing
- 4
Preheat pan
Remove the fish from the refrigerator 10 minutes before cooking to come closer to room temperature. Heat a heavy skillet (preferably cast iron or stainless steel) over medium-high heat until hot, about 2–3 minutes.
- 5
Sear
Add 1 tbs olive oil and 1 tbs unsalted butter to the hot pan. When the butter foams, place the fillet skin-side down (if it has skin) or presentation-side down. Press gently with a spatula for 15 seconds to ensure contact. Cook without moving for 3–4 minutes until a golden-brown crust forms.
- 6
Finish cooking
Flip the fillet and cook on the other side for 2–4 minutes, spooning pan juices over the top, until an instant-read thermometer reads 125–130°F (52–54°C) for medium-rare salmon or 140°F (60°C) for mahi-mahi, or until the flesh flakes easily and is opaque through most of the thickness.
- 7