Plated or Poured: Pan Seared Mahi Mahi and Broccolini 

My favorite type of fish hands down is Mahi Mahi. It’s a firm white fish that’s bursting with flavor. Most would recommend broiling or grilling, I actually prefer to pan sear Mahi Mahi and right before it’s finished cooking, baste the fish with butter. Words can’t describe how delicious the end result is.

Now I know cooking fish can be cause for some trepidation. My tips to make sure you come out a champion are: allow the fish to come to room temperature and thoroughly pat the fish dry.
Do these two things and you’ll be fine. Its Friday fellas. Make something fancy!

Ingredients:

Red Onion Salsa

2 tablespoons olive oil

1 bunch fresh cilantro, leaves finely chopped

1 red onion, diced

Juice of 1 seville orange or 2 limes

Salt and freshly ground black pepper

Pan Seared Mahi Mahi

1 tablespoon olive oil

mahi mahi fillet

Broccolini

2 tablespoons kosher salt

2 bunches broccolini

2 tablespoons good olive oil

Instructions:

Set fish out for 30 minutes to bring it to room temperature.

Make the Salsa: Mix together the olive oil, cilantro, onions and orange juice. Season with salt and pepper. Keep in the refrigerator until ready to serve.

In a large pot, bring 8 cups of water and the salt to a boil. Remove and discard the bottom third of the broccolini stems. If some stems are very thick, cut them in half lengthwise. When the water comes to a full boil, add the broccolini, return to a boil, and cook over high heat for 2 minutes, until the stalks are crisp tender. Drain and immediately immerse the broccolini in a large bowl filled with ice water to stop the cooking. Drain in a colander and set aside. Heat the oil in a saute pan. Add the broccolini and stir until heated through.

Heat the oil in a large skillet over medium heat. Pat fish THOROUGHLY dry. Season the fish with salt and pepper, to taste. Cook the fish for 3 minutes; then turn and cook until just opaque, about 3 to 4 minutes more. Lower heat, then add a knob of butter and baste fish with butter for 30 seconds. Remove and let rest. Transfer the fillet to a plate.


Plate and enjoy!

‘Plated or Poured’ is our food and drink column curated by Rashad Frazier, a prolific home cook who hails from North Carolina and currently lives in NYC. When it comes to food and drink, he stands for everything good and righteous. You can keep up with his culinary exploits and so much more on his food and lifestyle blog, PULLEDTOGETHER.

Follow Rashad’s journey on Instagram.