Okay, here’s my blog post about making broiled mahi mahi, written in a conversational and personal style, just like the example:
Alright, so I wanted to try something new for dinner last night, and I had this mahi mahi fillet sitting in my fridge. I’ve grilled it before, baked it, even pan-fried it, but I’d never tried broiling. Figured, why not? It’s supposed to be quick and easy, and who doesn’t love that?
Getting Started
First things first, I preheated my broiler. Gotta get that thing screaming hot. While that was warming up, I grabbed a baking sheet and lined it with some foil. Clean-up is a breeze this way, trust me. Nobody wants to scrub a fishy pan.
Prepping the Fish
Next up, the mahi mahi. I took my fillet and patted it dry with a paper towel. You want it nice and dry so it gets a good sear under the broiler. Then, I grabbed a small bowl and mixed up a super simple marinade/sauce type of thing. Seriously, it’s just stuff I usually have in the pantry:
- Olive oil – a good glug, maybe a couple of tablespoons.
- Lemon juice – fresh is best, but I used the bottled stuff because, well, lazy.
- Garlic powder – because garlic makes everything better.
- Paprika – for a little color and smoky flavor.
- Salt and pepper – duh.
I whisked all that together and then brushed it generously all over the mahi mahi. Make sure you get both sides! No one likes a bland fish.
Broiling Time
I placed the fish on the prepared baking sheet and popped it under the broiler. Now, the key here is to keep an eye on it. Broilers are intense, and things can go from perfectly cooked to charcoal in a matter of minutes. I set my timer for about 4 minutes, then checked it. My fillet was pretty thick, so I ended up giving it another 3 minutes. You want the fish to be opaque and flake easily with a fork.
The Final Result
Pulled it out of the oven, and boom! Perfectly cooked, flaky, and flavorful mahi mahi. I squeezed a little extra lemon juice over the top, because, again, why not? Served it up with some roasted asparagus and quinoa. A restaurant-quality meal, made in my tiny kitchen, in under 20 minutes. I will be doing this again. Maybe try it on the weekend?
