Ingredients
Mahi-mahi
Mahi-mahi (dorado) steak, skin-on, 200 g, pin-boned1
Olive oil20 ml
Butter20 g
Garlic clove, bruised1
Lemon thyme sprigs2
Sea salt and white pepperto taste
Wild rice pilaf
Wild rice blend80 g
Vegetable or chicken stock200 ml
Shallot, diced20 g
Butter15 g
Fruit and mint salsa
Mango, diced 5 mm60 g
Pineapple, diced 5 mm40 g
Red onion, finely diced20 g
Fresh mint, chiffonade10 g
Fresh coriander, chopped10 g
Lime juice15 ml
Sweet chilli sauce30 ml
Sea salt1 pinch
Method
- 11. Cook wild rice pilaf: sweat shallot in butter; add rice and stock; simmer 35–40 min until grains have burst; season.
- 22. Prepare fruit salsa: combine mango, pineapple, red onion, mint, coriander, lime juice and sweet chilli; refrigerate until service.
- 33. Pat mahi-mahi dry; season flesh side with salt and white pepper.
- 44. Heat an oven-proof pan over high heat; add olive oil; place fish skin-side down; press flat for first 30 sec to prevent curling.
- 55. Reduce heat to medium; cook skin-side down for 4–5 min until skin is golden and crisp.
- 66. Add butter, garlic and thyme; baste the flesh for 30 sec; flip and cook flesh-side down for 2 min; probe for 62–65 °C internal.
- 77. Plate wild rice with a ring mould; lean mahi-mahi skin-side up against rice; spoon fruit salsa over and around; drizzle with sweet chilli sauce.
Quality Check
- Skin is golden and crisp — not peeling away from flesh.
- Internal temperature 62–65 °C — fish should flake but not fall apart.
- Salsa is fresh-made per service, not prepared more than 2 hr prior.
- Wild rice grains are tender and burst — no chalky centre.
Mains Standards
Protein cooked to order — confirm preference with server
All plates on warm plates — never cold
Garnish placed at pass — never in the oven
Equipment
Oven-proof sauté pan, probe thermometer, saucepan, rice ring mould, basting spoon, warm plate
Allergens & Dietary
fishdairyGF