15-Minute Fast-Skillet Mahi Mahi al Mojo de Ajo y Guajillo

Instructions

1. 1

   Pat 1 lb skinless mahi mahi fillets bone-dry with paper towels (moisture is the enemy of a golden sear). Season both sides evenly with 3/4 tsp kosher salt and 1/4 tsp black pepper. Snip your stemmed and seeded 1 dried guajillo chile into gossamer rings with kitchen shears right over a prep bowl, and slice 4 cloves garlic into neat slivers.

   3 min

   Tip: Dry fish sears; wet fish steams. Take the thirty seconds to blot it like you mean it.

2. 2

   In a medium bowl, combine 2 cups green cabbage, a generous squeeze from 1 of the limes (about 1 tablespoon), 1/2 tbsp olive oil, and remaining 1/4 tsp kosher salt. Scrunch it together with your clean hands for 15 seconds to soften slightly, then set aside while the fish cooks.

   2 min

   Tip: Scrunching breaks the cabbage cells just enough so it absorbs the lime without turning into soggy limp slaw.

3. 3

   Heat a heavy cast-iron skillet over medium-high heat until faintly smoking. Add remaining 1 tbsp olive oil and swirl to coat. Lay the seasoned 1 lb skinless mahi mahi fillets down away from you. Sear undisturbed for 3 to 4 minutes until deeply golden with crisp edges, then flip carefully with a thin spatula and sear the second side for another 2 minutes until just cooked through. Transfer to a warm plate.

   6 min

   Tip: Mahi mahi is lean and sturdy, but don't poke or nudge it while searing. Let the crust build naturally so it releases clean from the skillet.

4. 4

   While the fish rests on its plate, stack 8 corn tortillas wrapped in a clean, damp kitchen towel and warm them on a hot comal or in the microwave for 45 seconds until steaming and pliable.

   2 min

   Tip: A cold tortilla will ruin great fish every single time. Keep them swaddled until the exact second you eat.

5. 5

   Lower the skillet heat to medium-low. Drop in 2 tbsp unsalted butter. As it froths, toss in sliced 4 cloves garlic and snipped 1 dried guajillo chile. Swirl the pan continuously for about 60 to 90 seconds until the garlic chips turn pale golden-straw and the guajillo ribbons toast into fragrant, jewel-toned crisps (do not let the garlic go dark brown!). Kill the heat instantly and squeeze in the remaining juice from 1 of the limes (about 1 tablespoon) to halt the browning.

   2 min

   Tip: Guajillo goes from toasted to bitter charcoal in five seconds flat. Keep the pan moving and kill the flame the second you smell that nutty chile aroma.

6. 6

   Spoon the sizzling guajillo-garlic butter sauce directly over the rested 1 lb skinless mahi mahi fillets. Plate the fish alongside 1 sliced avocado, the bright cabbage slaw, 1/4 cup cilantro, and remaining 1 of the limes cut into wedges. Serve immediately with 8 corn tortillas for building loaded weeknight tacos.

   2 min

   Tip: Taste it—then decide. If it wants another drop of acid to counter the butter, squeeze that lime hard.