Blackened Mahi-Mahi

Mahi-mahi is one of the easier skin-on fillets to work with, and it also has a mild flavor that makes it a good candidate for lots of different spice treatments. Here I give a SWEET, simple blackening.

This dish is a good accompaniment to roasted potatoes (red, russet or sweet), shellfish, and salads -- in fact, the mahi could go IN the salad if you really wanted ...

This makes enough for a large fillet (enough for two, or for one with leftovers).



INGREDIENTS

- 2 tsp paprika
- 1/2 tsp turbinado sugar
- 1/4 (or to taste) cayenne, ground chipotle or crushed red pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1 or 2 dashes kosher salt
- 1/2 tsp freshly-ground black pepper
- 1 garlic clove (minced)
- 2 Tbsp olive oil
- 1 Tbsp unsalted butter
- 1/2 cup chopped Italian flat-leaf parsley

You know what to do ... tunes, drink, et al ...

First, set the fish out to start climbing toward room temperature. Get ingredients out and gather pots, cooking tools/utensils, etc., together. Double-check this recipe -- you got everything? Take a drink ... all good? All right then ... put on your apron and get to work.

Combine paprika, sugar, pepper (cayenne, chipotle or red), thyme, oregano salt and black pepper in a small bowl. You will use this to rub the fish. Mix well and reserve.

Prep garlic and heat oil in a cast-iron skillet over medium-high heat (if you don't have one, use a regular medium or large skillet). Add garlic and saute until golden-brown (don't burn it A-hole!).

While the garlic and butter do their thing, put the rub on the fish, dusting it over and gently massaging it into the flesh.

When it's done, discard the garlic and add the butter to the skillet, heating it until the foam dissipates. Then add the fish, cooking 4 minutes per side or until cooked through. Use a slotted metal spatula to turn and remove fish when done, placing it on a plate covered with a paper towel -- this will soak any excess oil. Then plate the fish, topping lightly with chopped parsley and adding whatever side dishes you've prepared :)


Tonight's music: I Feel For You by Chaka Khan and Strange Mercy by St. Vincent.

Technology Tip: For ALL important documents you will want/need to keep long-term: back them up twice, then print out a hard copy. This goes for photos too -- and for those pictures that are really special: in addition to backing them up, have them printed. You can either display them in a frame, or place them in an envelope for safe keeping. Most photo services on the Web (Flickr, Shutterfly, etc.) offer printing services, as do many desktop and mobile apps -- and, you can also take photos on disc, flash drive, etc., to Target, Wal-mart, or a local photo lab to have them printed. Tangibility is paramount here -- there is no replacement for what you have in the physical world. Make it REAL, you will be glad you did!