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Ingredients
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Mahi Mahi
Seared Ahi
Accompaniments & Finishing
Method
Mahi Mahi
- 1
Prep fish
Pat the mahi mahi fillets dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.
- 2
Cook mahi mahi
Heat a large skillet over medium-high heat. Add 2 tbs olive oil and let it shimmer but not smoke. Add the mahi mahi fillets to the pan and sear without moving for 3–4 minutes until a golden crust forms. Flip the fillets and add 1 tbs unsalted butter to the pan. Spoon the melted butter over the fillets and cook another 3–4 minutes, or until the internal temperature reaches 140–145°F (60–63°C) and the fish flakes easily. Total cook time will vary with thickness; aim for opaque flesh but not dry.
- 3
Finish
Remove mahi mahi to a warm plate. Squeeze the juice of half a lemon over the fillets and sprinkle with 1 tbs chopped fresh parsley. Keep warm while you sear the ahi.
Seared Ahi
- 4
Marinate
Pat the ahi tuna dry and brush both sides with 2 tsp soy sauce and 1 tsp sesame oil. Let rest 5 minutes at room temperature so flavors penetrate.
- 5
Coat with sesame
Spread 2 tbs black sesame seeds on a plate and press each long side of the tuna loin into the seeds so it is coated on the sides and ends but leaves the top/bottom mostly exposed for a contrast of sear and sesame crust.
- 6
Sear ahi
Heat a small heavy skillet (cast iron preferred) over very high heat until almost smoking. Add 1 tbs vegetable oil and swirl to coat. Carefully place the tuna in the pan and sear 30–45 seconds per side for rare (adjust 60–90 seconds per side for medium-rare), using tongs to rotate and sear the edges briefly so sesame seeds toast. Avoid overcooking; the center should remain pink. Remove tuna and let rest 1–2 minutes.
- 7
Slice
Using a sharp knife, slice the tuna against the grain into 1/4-inch-thick slices. If using, serve with 2 tbs wasabi mayo on the side or lightly drizzled over the slices.
Accompaniments & Plating
- 8
Prepare greens
In a small bowl toss 2 cups microgreens or mixed salad greens with 1 tbs extra-virgin olive oil, 1 tsp rice vinegar, 1/4 tsp sea salt, and 1/4 tsp freshly ground black pepper until lightly coated.
- 9
Plate
Place a portion of dressed greens on each plate. Lay one mahi mahi fillet beside the greens. Fan 3–4 slices of seared ahi atop or adjacent to the mahi mahi. Drizzle any reserved pan juices from the mahi mahi lightly over the fish. Garnish with remaining lemon half wedges and additional microgreens or parsley as desired. Serve immediately so ahi remains rare and mahi mahi stays hot.