Golden Pan-Seared Mahi-Mahi Fillet recipe

🐟 Pan-Seared Mahi-Mahi Fillet: The Golden Rule

Mahi-Mahi (Common Coryphene) is a star of Taiwan’s eastern coast. It is a lean, high-protein white fish with twice the protein content of pork. Because it is naturally low in fat, the secret to a perfect fillet lies in moisture retention and the Maillard reaction.

👨‍🍳 The Culinary Science

• Osmotic Dehydration: Salting the fish beforehand draws out excess moisture through osmosis, firming the flesh and reducing "fishy" odors.

• The Maillard Reaction: Achieving a golden-brown crust through high-temperature searing creates complex savory flavors that compensate for the fish's low fat content.

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📝 Ingredients

• Mahi-Mahi Fillet: 1 large piece (approx. 300g)

• Seasoning: Sea salt, cracked black pepper, and a wedge of lemon

• Aromatics: Sliced garlic or fresh ginger slivers

• Oil: High-smoke point vegetable oil (e.g., soybean or rice bran oil)

🍳 Step-by-Step Instructions

1. Prep & Cure: Rub salt and a splash of rice wine on both sides of the fillet. Let it sit for 10 minutes.

2. Dry Thoroughly: Use a paper towel to pat the surface bone-dry. This is the most critical step for a crispy crust.

3. The Sear: Heat your pan over medium-high heat until the oil shimmers. Place the fish skin-side down (if applicable).

4. Do Not Touch: Leave the fillet undisturbed for 3–4 minutes to allow a golden crust to form.

5. Flip & Finish: Flip the fillet. Add garlic slices and a knob of butter (optional) to the pan to baste. Cook for another 3 minutes or until the center is opaque.

6. Rest & Serve: Remove from heat and let it rest for 1 minute. Serve with a squeeze of fresh lemon juice to brighten the flavor.