Growing up in the Pacific Northwest (PNW), Seafood was in true abundance. The ironic thing though, I HATED it! More specifically than seafood itself, I just didn’t like fish. Not too sure if we just had a bad batch of fish, or what the case was, but the smell and the taste repulsed me! I did however, enjoy the sport of fishing while growing up in the beautiful PNW. There was nothing like sitting out on the docks on an overcast day with your fishing pole in the water waiting for the big bite!
Fast forward to my adult life, I have learned to really appreciate a good piece of fish. Mahi-mahi is one of the more milder tasting fishes. Truth-be-told, if you cook it the right way, it does not have a “fishy” flavor at all! This recipe creates the most delicate, buttery, flaky pieces of fish. There is hardly any seafood flavor at all. Once it’s cooked, top it with this mango salsa to take the flavor explosion to a whole different level!
- 6 pieces Mahi-mahi, filleted, cut into 4 oz. portions
- 1 tablespoon Olive oil
Seasoning (to taste)
- 1 tablespoon Seasoning salt
- 1 teaspoon Black Pepper
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- Mix all seasonings together in a bowl. Lay fish out on a flat surface (plate, cutting board), season both sides of the fish until all of the seasoning is used.
- Heat cast iron skillet over medium-high heat. Add olive oil to skillet, allow it to heat to a slight smoking point.
- Add fish to skillet cook for 5 minutes per side. Remove from pan, transfer to a serving dish. Fish should be flaky.
- Mahi-mahi is absolutely delicious with this Mango Salsa!
Regular non-stick skillet can be used- but the cast iron skillet gives fish a nice crispy crust.