Slow Poached Mahi-Mahi

Slow Poached Mahi-Mahi
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Hot, hearty meals are traditional on cold winter days, and coastal Washington gets its share of those. But not every day is raw and blustery. For a pleasant break from your usual winter fare, try these mahi-mahi fillets. They’re infused with bright, citrusy flavors to help you celebrate the milder days.


  • 4 mahi-mahi steaks, 4-6 oz. each
  • ½ tsp. sea salt
  • ½ tsp. freshly ground black pepper
  • 3 cups olive oil
  • 1 Tbsp. fresh lemon zest
  • 1 Tbsp. fresh orange zest
  • 1 sprig thyme
  • ½ tsp. fresh rosemary, coarsely chopped
  • 12 peppercorns, crushed


  1. Blot the mahi-mahi steaks dry with a clean paper towel and season them with the salt and pepper. Cover them with plastic wrap and return them to the refrigerator for at least an hour.
  2. Pour the oil into a deep skillet or small Dutch oven and add the remaining ingredients. Warm the oil over low to moderate heat until it reaches approximately 170° F, then leave it to infuse for another 8-10 minutes.
  3. Strain the oil through a fine mesh strainer into a heatproof bowl to remove the flavoring ingredients, then pour it back into your pot or skillet and return the pot to its burner.
  4. Slide the steaks gently into the still-warm oil and poach them for 10-12 minutes until they're cooked through. Test a steak by inserting a fork and twisting gently. When it's done, you'll be able to easily separate a small piece.
  5. Lift the steaks from their oil bath with a slotted spoon, letting them drain. Serve immediately with a rice or farro pilaf, a hearty salad of whole grains and winter vegetables, or white bean puree and slow-cooked kale or collards.


To make these ahead of time, shorten the cooking time by 3-4 minutes and let the steaks cool in the flavor-infused oil. After cooling for 45 minutes, transfer the mahi-mahi (still in its oil) to an airtight storage container and refrigerate overnight or for up to two days. Enjoy the steaks as part of a cold plate, or pan-sear them briefly for a hot entree.

According to Monterey Bay Aquarium's Seafood Watch program, mahi-mahi from the domestic Atlantic fishery is the most sustainably sourced. If Atlantic mahi-mahi is not available, trolled mahi-mahi from the U.S. Pacific fishery or longline mahi-mahi from Ecuador are the best alternatives.

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