Pairs well with Citrus Dry-Aged Mahi Mahi

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Citrus Dry-Aged Mahi Mahi

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A unique method of dry-aging Mahi Mahi with citrus zest for a crispy skin and concentrated flavor, served fresh on tortillas.

00:10:00 total

Serves 4

medium

Seafood Main

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Ingredients

  1. Mahi Mahi - 1 whole (cleaned and scales removed)
  2. Citrus zest - to cover (from three types of citrus)
  3. Agave syrup - as needed (for binding citrus zest)
  4. Salt - to taste (for seasoning)
  5. Tortillas - as needed (for serving)

Instructions

  1. Prepare the Mahi Mahi: Clean out the cavity of the Mahi Mahi and carefully remove the first layer of scales to improve dry aging and achieve crispy skin.
  2. Apply Citrus Zest: Zest three types of citrus. Paint the Mahi Mahi with some agave syrup before completely covering it in the citrus zest, patting it in for adherence.
  3. Dry Age: Place the Mahi Mahi into a dry ager for 7 days. After aging, the zest and the skin should have significantly dried out but will smell fresh.
  4. Fillet and Cook: Fillet the Mahi Mahi to reveal the pink and slightly more firm flesh. Season simply with salt, then sear in a pan until the skin is shatteringly crispy.
  5. Serve: Serve the cooked Mahi Mahi fresh on tortillas.

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