Welcome to the first Wednesday Recipe of the Week! Each week I'll post a recipe on Wednesdays with a topic, skill, question, etc. that typically intimidates home cooks or seems difficult. Almost everything that seems intimidating in the kitchen really isn't and I'll walk you through it all!
This week we are tackling two seemingly hard but actually very easy topics- cooking with cast iron and cooking fish! This amazing Mahi Mahi came from my local Whole Foods and I use my beloved Lodge cast iron pan here. I find people shy away from cooking with cast iron and cooking fish for the same reason- it seems hard and doesn't seem like something easy to do at home. I actually find this is one of the easiest things to whip up for a quick dinner on a busy night! There are a few key things I've listed below in the tips section to follow for success every time.
Prep:
-You can marinate the fish for a few hours- I like to get mine ready in the morning to make dinnertime even easier
-You could make your own pico de gallo, but to make this extra easy I just bought some at the store!
Tips:
-My biggest tip when cooking fish at home is to try to get the best quality possible. It is so much harder to go wrong when you start with great quality! Doesn't need to be any fancy fish monger (although if you have those, they are always super knowledgeable about what is fresh and how to prepare certain fish). I find Whole Foods or even a local grocery store typically have a great selection. Just ask the team working there what is the freshest.
-Another tip for fish is stick to things you've had before and know that you like. While fish aren't difficult to cook, I find it less intimidating to cook something you know you like the flavors of
-For cast iron, if you treat your cast iron pans right (and I'll explain below) they will be your go to pan! We use cast iron 90% of the time when cooking in my house and occasionally use a non-stick for specific recipes/things we make. They are typically very affordable, super durable (I've heard stories of them lasting 50+ years!), and very versatile
-When cooking with your cast iron, cook as you would in any other pan. The main key to keeping your cast iron in great shape is after you're done cooking. I like to add some water to the pan when I'm done cooking to loosen up any bits that are tougher/stuck to the pan. Then, very gently wash with a tiny bit of soap and some warm water. You do not want to be scrubbing aggressively as that wipes out all the seasoning!
-When your pan is rinsed out, pat it to dry with a dish towel or paper towel until completely dry. Then take about a tablespoon of oil and pour it directly on the pan. Wipe that all around the pan to coat it- this is how you re-seaon it to make sure the pan will not rust and be good for years to come!
-Don't be scared to use it or reserve it for special occasions- anything from cooking proteins to veggies to frying can all be done in cast iron!
Leftovers:
-If you have any leftover fish, I like to reheat in a small sauté pan with some chicken/veggie stock or throw some salsa in there. You want to rehydrate it and keep the temp medium/high- don't cook it again for too long!
The recipe:
Mahi Mahi Fish Tacos
Prep time: 5 minutes
Cook time: 20 minutes
Serves: 2
For the Mahi Mahi
1 tablespoon olive oil
1 tablespoon garlic salt
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon cayenne (increase if you like spice!)
2 Mahi Mahi filets
For the tacos
Instructions:
Mix all the spices together and rub onto the fish to let marinate
When you are ready to cook, heat 1 tablespoon of olive oil in your cast iron until just shimmering
Cook the fish approximately 7 mins on the first side, flip and then cook 3-5 minutes on the other side
Remove the skin after you flip the fish (you can leave it if you choose, but I prefer to remove it for tacos)
While the fish is cooking on the second side, heat up your tortillas over a gas flame- 30 seconds per side or until charred to your liking
Remove the fish from the pan and move onto a cutting board to cut the fish into bite sized pieces
Assemble your tacos with the charred tortilla, mahi mahi, and then top with pico de gallo, sliced serrano peppers (if you like heat), and squeeze some lime on top. Add some tortilla chips to your plate or any other side of your choice
Serve and enjoy!
Shopping:
*Some of these may be affiliate links- I appreciate your support!
These Sweet Hawaiian Tortillas make such a great size for tacos
This 10.25 inch Lodge Cast Iron Skillet is a great one to start with
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