Cast Iron Pan-Seared Mahi-Mahi with Mango and Avocado Salsa
By Russell SelanderPublished on July 12, 2017
Time
50 minutes
Yield
Serves 4
Ingredients
1 mango, peeled, pitted, and cut into ½-inch pieces1 avocado, halved, pitted, and cut into ½-inch pieces¼ cup finely chopped red onion 3 tablespoons lime juice, plus extra for seasoning (2 limes)2 tablespoons chopped fresh cilantro Salt and pepper ½ teaspoon ground coriander 4 (8-ounce) skin-on mahi-mahi fillets, 1 to 1 ½ inches thick2 tablespoons vegetable oil
Before You Begin
Halibut is a good substitute for mahi-mahi in this recipe.
Instructions
- Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack, and heat oven to 500 degrees. Meanwhile, combine mango, avocado, onion, lime juice, and cilantro in bowl. Season with salt, pepper, and extra lime juice to taste; set aside for serving.
- Combine 1 teaspoon salt, coriander, and ¼ teaspoon pepper in small bowl. Pat mahi-mahi dry with paper towels and sprinkle with salt mixture.
- When oven reaches 500 degrees, remove skillet from oven using potholders and place over medium heat; turn off oven. Being careful of hot skillet handle, add oil and heat until just smoking. Place mahi-mahi flesh side down in skillet and cook until lightly browned, 3 to 4 minutes.
- Gently flip mahi-mahi, reduce heat to medium-low, and continue to cook until lightly browned on second side, fillets flake apart when gently prodded with paring knife, and fish registers 140 degrees, 7 to 12 minutes. Serve with salsa.
Time
50 minutesYield
Serves 4Ingredients
1 mango, peeled, pitted, and cut into ½-inch pieces
1 avocado, halved, pitted, and cut into ½-inch pieces
¼ cup finely chopped red onion
3 tablespoons lime juice, plus extra for seasoning (2 limes)
2 tablespoons chopped fresh cilantro
Salt and pepper
½ teaspoon ground coriander
4 (8-ounce) skin-on mahi-mahi fillets, 1 to 1 ½ inches thick
2 tablespoons vegetable oil
Ingredients
1 mango, peeled, pitted, and cut into ½-inch pieces
1 avocado, halved, pitted, and cut into ½-inch pieces
¼ cup finely chopped red onion
3 tablespoons lime juice, plus extra for seasoning (2 limes)
2 tablespoons chopped fresh cilantro
Salt and pepper
½ teaspoon ground coriander
4 (8-ounce) skin-on mahi-mahi fillets, 1 to 1 ½ inches thick
2 tablespoons vegetable oil
Ingredients
1 mango, peeled, pitted, and cut into ½-inch pieces
1 avocado, halved, pitted, and cut into ½-inch pieces
¼ cup finely chopped red onion
3 tablespoons lime juice, plus extra for seasoning (2 limes)
2 tablespoons chopped fresh cilantro
Salt and pepper
½ teaspoon ground coriander
4 (8-ounce) skin-on mahi-mahi fillets, 1 to 1 ½ inches thick
2 tablespoons vegetable oil
Why This Recipe Works
Mahi-mahi boasts a hearty, meaty texture that makes it a perfect candidate for high-heat cooking in a cast-iron skillet, where it can get a great sear on both sides. To complement this mild-tasting fish, we seasoned the fillets with a combination of salt, pepper, and lemony coriander. After searing the flesh side over medium heat for even browning, we flipped the fillets and reduced the heat to gently cook the fish through. We then created a mango salsa to sweeten things up: Diced mango tossed with avocado, red onion, cilantro, and lime juice gave us a bright and zingy accompaniment to our perfectly charred fish.
Before You Begin
Halibut is a good substitute for mahi-mahi in this recipe.
Instructions
- Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack, and heat oven to 500 degrees. Meanwhile, combine mango, avocado, onion, lime juice, and cilantro in bowl. Season with salt, pepper, and extra lime juice to taste; set aside for serving.
- Combine 1 teaspoon salt, coriander, and ¼ teaspoon pepper in small bowl. Pat mahi-mahi dry with paper towels and sprinkle with salt mixture.
- When oven reaches 500 degrees, remove skillet from oven using potholders and place over medium heat; turn off oven. Being careful of hot skillet handle, add oil and heat until just smoking. Place mahi-mahi flesh side down in skillet and cook until lightly browned, 3 to 4 minutes.
- Gently flip mahi-mahi, reduce heat to medium-low, and continue to cook until lightly browned on second side, fillets flake apart when gently prodded with paring knife, and fish registers 140 degrees, 7 to 12 minutes. Serve with salsa.
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