Okay, so I’ve been getting into cooking fish lately, and mahi-mahi has become one of my favorites. It’s just so flaky and delicious! But, I wanted to make sure I was cooking it right, you know, so it’s safe to eat and not all dried out. So, I did a little digging on the “internal temp of mahi mahi.”
First, I grabbed my trusty meat thermometer. Gotta have one of those if you’re serious about cooking meat or fish, in my experience. I had some beautiful mahi-mahi fillets that I had seasoned with salt, pepper, and a little bit of paprika – my go-to mix.
I decided to pan-sear the fish. I heated up some olive oil in a pan over medium-high heat. Got it nice and hot, but not smoking, because that means burnt oil – which is gross!
Then, I carefully placed the fillets in the hot pan. I let them sizzle away, getting a nice sear on one side. This took about 4-5 minutes, I think. I didn’t fiddle with them too much; just let them do their thing.
Once I saw that beautiful golden-brown color, I flipped them over. Now, here’s where the thermometer comes in.
I stuck the thermometer into the thickest part of the fillet. Important: Don’t touch the pan with the thermometer! You’ll get a wrong reading.
My Temperature Tracking:
- After about 2 minutes on the second side: The thermometer read 125°F. Still a bit low.
- Another minute later: It was around 130°F. Getting closer!
- Finally, after about another minute: It hit that sweet spot – 137°F. Perfect!
I pulled the fish out of the pan right away and let it rest for a few minutes on a plate. It keeps cooking a little bit even after you take it off the heat, which is neat! This is the “carryover cooking”.
The result? Perfectly cooked, flaky, and moist mahi-mahi. Not dry at all, and definitely safe to eat. So, there you have it. 137°F is the magic number, at least, it worked out great for me!
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