Mahi-mahi, also known as Dorado or Dolphin, is a lean white fish with subtle flavor and flaky texture. It's a great alternative to the more expensive halibut, and it can be grilled, broiled, or fried. It makes an excellent stuffing for tacos and an excellent choice for a quick meal.
We pan-seared it in a bit of butter and avocado after dusting it with coriander, smoked paprika, and cumin in this recipe.
Ingredients for the fish
1 1/2 pounds of mahi-mahi fillets
1 teaspoon each of ground coriander, smoked paprika, and cumin
1 teaspoon of Kosher Salt
1 TBSP butter, salted
2 TBSP avocado oil, separated
For the Lentil Salsa
1 cup cooked French DePuy Lentils
1/2 teaspoon of cinnamon
1/2 teaspoon of mahi-mahi spice mix from above
1/2 teaspoon of Kosher Salt
1 starfruit, sliced
1 plum, cubed
1 Tablespoon of apple butter
1 Tablespoon dill, nipped
2 teaspoons cilantro, nipped
2 teaspoons mint, nipped
Directions for the Mahi-Mahi
In a large bowl, combine spices and salt.
Pat dry the fish and dust with spice combination.
Heat the oil over medium-high heat until just starting to smoke, about 3 minutes.
Add the mahi-mahi and sear undisrupted until you can see the sides are cooked past halfway, about 4 minutes.
Flip and continue to roast until just cooked throughout and the flesh flakes easily, about another 2-4 minutes depending on the thickness of the steaks.
After the fish is cooked, add lemon juice, and scrape the brown bits from the bottom of the pan.
Finish with butter and allow it to melt.
Pour over the fish and top with the lentil sauce and herbs.
For planting, layer plate with butter lettuce and top with fillets and lentil salsa.
Combine the lentils, spices, and salt in a bowl.
In a 2 quart pot, add butter or avocado oil; when warm, add the lentils and cook for a couple of minutes, so the spices blend.
Remove from heat and allow to cool off.
Add the fruit and top over the mahi-mahi fillets.