Canjun Mahi Mahi
This dish pairs well with steamed vegetables, rice, or a fresh green salad.
Equipment
- Air Fryer or Pan Fry
Ingredients
Spice Mix
- 1 tsp Ground Paprika
- 0.5 tsp Salt 1 gram
- 0.5 tsp Oregano, dried
- 0.5 tsp Thyme, dried
- 0.5 tsp Black pepper
- 0.25 tsp Garlic Powder
- 0.25 tsp Onion powder
- 0.5 tsp Ground Cayenne Pepper Optional
Mahi Mahi
- 226 gram Mahi Mahi
Optional for serving
- Fresh parsley for garnish optional
- Lemon wedges for serving optional
Instructions
Spice Mix
- Combine all spices in a small bowl to create the Cajun Spice Mix
Prep the fish
- Season both sides of the Mahi Mahi fillets generously with the Cajun seasoning.
Pan-Fry
- Heat a skillet over medium-high heat. Make sure the skillet is large enough to fit all the fillets without crowding them.
- Once the skillet is hot carefully add the seasoned Mahi Mahi fillets to the skillet. If your pan needs it, spray with cooking spray or add oil to help prevent the fish from sticking to the pan.
- Cook the fillets for about 3-4 minutes on each side, or until they are golden brown and cooked through. The exact cooking time may vary depending on the thickness of the fillets.
- Avoid flipping the fillets too often to prevent them from falling apart. Use a spatula to gently flip the fillets once halfway through cooking. Once the Mahi Mahi fillets are cooked through, remove them from the skillet and transfer them to a serving plate.
Air Fryer
- Preheat your air fryer to 400°F (200°C).
- Place the seasoned Mahi Mahi fillets in the air fryer basket in a single layer, making sure they are not overlapping.
- Cook the Mahi Mahi fillets in the air fryer for 8-10 minutes, flipping them halfway through the cooking time, until they are golden brown and cooked through. The exact cooking time may vary depending on the thickness of the fillets and the model of your air fryer.
- Once the Mahi Mahi fillets are cooked through and reach an internal temperature of 145°F (63°C), remove them from the air fryer.
Notes
The USDA recommends cooking fish, including Mahi Mahi, to an internal temperature of 145°F (63°C). At this temperature, the fish is safe to eat and should be cooked until opaque and flaky. It’s important not to overcook Mahi Mahi as it can become dry and lose its delicate texture. If you don’t have a food thermometer, another way to check if Mahi Mahi is cooked is to ensure that it flakes easily with a fork and is opaque all the way through.
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