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
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Ingredients
- Mahi Mahi - 1 whole (cleaned and scales removed)
- Citrus zest - to cover (from three types of citrus)
- Agave syrup - as needed (for binding citrus zest)
- Salt - to taste (for seasoning)
- Tortillas - as needed (for serving)
Instructions
- 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.
- 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.
- 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.
- 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.
- Serve: Serve the cooked Mahi Mahi fresh on tortillas.
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