What's your favorite way to prepare mahi mahi fillets?

I use a cast iron skillet on the side burner on my grill with the heat turned all the way up. coat the fillets with butter and cover them with Chef Paul Prudhomme’s blackened redfish magic seasoning and sear each side for one minute. you have to sear the fish outdoors because of the intense smoke.

Grilling in then…

It’s a strong fish in flavor and texture so it can handle strong marinades, rubs, dredges and sauces. But I like the natural flavor of Mahi, so I go light on the flavors and try to enhance. Think orange or mango beurre Blanc, or just a simple meniere with a dash of dry white wine, capers and garlic. It’s also a great grilling fish because it will hold together well under abuse. In this case I make a paste of capers and garlic and lightly rub the filets before grilling. This fish requires a white wine of character to match it’s own strength, so I would recommend a Fume Blanc or a Pouilly Fuisse. Sprinkle a little on the filet just before you remove them from the pan or grill—it will wake up the capers.

I love mahi mahi. It’s the real chicken of the sea.

Grilled, unadorned, is best. Lemon/butter veggie and a baked potato is a feast.

I have topped frozen mahi mahi with diced tomato, sliced black olives and mushrooms then smothered in Alfredo sauce. Bake about 40 minutes and serve over rice or with noodles.

These ideas sound pretty tasty:

Broiled Mahi Mahi with Chimichurri Sauce

Pan Seared Mahi Mahi with Lemon Zest, Garlic, and Thyme

Cumin-spiced Mahi Mahi Tacos with Nectarine-Avocado Salsa

Mahi Mahi, Fennel, and Potato Chowder

Pan Seared and Baked Mahi Mahi with Japanese Ponzu