Pan searing is a wonderful (and fast!) method for preparing fish in which the flavors are quickly sealed in by forming an outer crust of itself. Mahi Mahi is a wonderful choice for this method of preparation and has an equally delicious taste.
Pan-searing builds a beautifully crisp exterior crust by caramelizing the outer layer of the fish while sealing in the interior moisture. NEVER move the fish around in the pan until the crust is formed — only then will it release. If forced to move too early, the fish will tear. For best success, follow the “ten-minute rule”: ten minutes total cooking time (both sides) for every one inch of thickness.
Salsa Variation: Replace the diced mango with diced white nectarines (from 2 large nectarines).
- Cook Time
- Prep Time
- 4 (6-ounce) pieces skinless mahi mahi or tilapia fillets
- Kosher salt
- Freshly ground black pepper
- 2 teaspoons canola oil
Mango-Black Bean Salsa
- 1 large, ripe mango, peeled, pitted, and diced
- ¾ cup (half 15-ounce can) canned black beans, drained and rinsed
- ½ yellow pepper, diced
- ½ medium red onion, minced
- 1 small jalapeño pepper, seeded and minced
- 2 tablespoons fresh chopped cilantro
- 1 teaspoon finely grated lime zest
- 1 tablespoon rice vinegar
- 2½ tablespoons orange juice
- Kosher salt and freshly ground black pepper, to taste
1. Pat fish dry and season with salt and pepper to taste on both sides of fish.
2. Heat 2 teaspoons of oil in a large, heavy, nonstick skillet over medium-high heat.
3. Place fish in skillet, and cook for 4 to 5 minutes per side, turning over only once with a spatula, until golden and just cooked through. Do not move the fish until it’s ready to be turned over — if the fish is sticking when you try to turn it, then just leave it alone for another minute or two and then try again.
4. Transfer to a plate. Serve over rice and topped with the Mango-Black Bean Salsa.
Mango-Black Bean Salsa:
1. Combine mango, beans, pepper, onion, jalapeño, cilantro, lime zest, vinegar, and orange juice and stir to blend.
2. Season to taste with salt and freshly ground pepper.
3. Refrigerate until serving time.