A simple and fresh way to cook your favorite white fish
Ingredients
1 tbsp
Coconut oil
4 fillet (7oz)
Mahi mahi fillet
(skin on preferred. Sheepshead, grouper, trigger fish, etc. Any white fish will do!)
1 whole lemon(s)
Lemon peel (zest)
(zested)
1 tsp
Cumin
(ground; to taste)
1 pinch
Sea Salt
1 dash
Black pepper
(freshly ground)
1/2 tsp
Chili powder
(sprinkled on to taste)
Instructions
In a large cast iron or non stick skillet, heat the coconut oil over medium high heat. Prepare the filets by placing them skin down on a large mat or plate. Grate lemon rind over top, sprinkle with cumin, black pepper, salt and chili powder over the flesh up side.
Once pan is hot (oil should shimmer a little) add the fish skin down first. A gentle sizzle should occur but your oil should not splatter (that would signal that your pan is too hot and you'll burn your fish). Allow the fish to cook for 3-5 minutes depending on it thickness. For larger cuts, I will cover the skillet and allow to fish to steam and bit to retain moisture and improve cooking it evenly.
Flip your fillets with a large spatula when the flesh becomes opaque about halfway up the sides. Cook for another 2-3 minutes or until the flesh flakes easily with a fork. Remove from heat and enjoy!
The skin should be crispy and the seasoned side should brown slightly.
I like to actually eat the skin if there are no scales... if there are scales i give it to the dog! he loves it.
Notes:
you can get away with most any white fish in this recipe (snapper, grouper, mahi, trout, etc.). Switch up your fish and try something new!
