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.