Butter-Poached Mahi-Mahi

Method

• How to Make Butter-Poached Mahi-Mahi
• Pat mahi-mahi fillets dry with a paper towel to remove excess surface moisture
• Combine paprika, onion powder, salt, and ground black pepper in a small bowl for seasoning mix
• Season both sides of each mahi-mahi fillet evenly with the prepared seasoning mix
• Measure 1 1/2 cups water into a large, wide skillet or shallow saucepan
• Place the skillet over medium heat and bring water to a gentle simmer
• When simmering, gradually add butter a few tablespoons at a time, whisking continuously to create a stable emulsion
• Reduce heat to low once all butter is melted and fully emulsified; maintain a temperature just below a simmer
• Place seasoned mahi-mahi fillets into the butter-water emulsion in a single layer (do not overcrowd)
• Poach fillets gently, uncovered, for 8–12 minutes, spooning butter mixture over the top periodically
• Check for doneness: fillet should flake easily with a fork, be opaque throughout, and reach an internal temperature of 63°C/145°F
• Carefully remove fillets from the poaching liquid with a slotted spatula, allowing excess butter to drain briefly
• Plate each fillet individually; optionally drizzle a small spoonful of the buttery poaching liquid over each fillet for added moisture and sheen
• Suggest serving alongside steamed vegetables or a fresh green salad to complement the rich texture
• Garnish the plate with a twist of black pepper or a sprinkle of mild paprika for extra color and aroma