Ingredients
Method
- Make the Charmoula: In a small food processor or blender, combine the parsley, cilantro, garlic, lemon zest, lemon juice, cumin, smoked paprika, salt, pepper, and olive oil. Pulse until you have a coarse, vibrant green paste. If it seems too dry to stick to the fish, add another teaspoon of olive oil.
- Prep the Fish: Pat the mahi-mahi fillets completely dry with paper towels. This ensures the rub adheres properly rather than sliding off. Season the tops lightly with a pinch of salt and pepper.
- Rub and Rest: Spread approximately 1-2 tablespoons of the charmoula mixture over the top of each fillet, pressing gently so it sticks. Let the fish rest at room temperature for 10 minutes while you heat your pan or preheat your grill/oven. Do not let it sit longer than 20 minutes, or the lemon juice will begin to break down the texture too much.
- Cook: Heat a large skillet over medium-high heat with a light coating of oil. Place the fish in the pan, rub-side up. Cook for 3-4 minutes without moving it until the bottom is golden and the edges are opaque about halfway up the side.
- Flip and Finish: Carefully flip the fillets. Cook for another 2-3 minutes, or until the internal temperature reaches 145°F (63°C) at the thickest part. The fish should flake easily with a fork but still look moist. If using an oven broiler, place on a baking sheet and cook 6-8 inches from heat for 5-7 minutes total, flipping halfway.
- Serve: Serve immediately, squeezing fresh lemon wedges over the top if desired.
Nutrition
Notes
The biggest trick is letting the fish sit for just ten minutes while you get your sides ready; any longer and the acid starts to "cook" the surface too much. I usually serve it with quick-cooking rice or a simple arugula salad to keep the weeknight stress low.