Mariquita encrusted mojo Mahi Mahi, is not your typical Frito Friday recipe but it came out too darn delicious to not share it with you guys! Although this one is not cooked in a deep fryer and cooked in an air fryer instead it comes out just as good. After all, life is all about balance, right? We can choose a healthier option every once in a while! Since Easter has basically been cancelled this year due to the Corona Virus, I wanted to share this fish dish with anyone who is participating in Lent.
Mahi Mahi is one of my favorite fish to eat and unfortunately it has been extremely hard to find here in New York. I have yet to find it at my local Whole Foods in the Upper East Side and have to cross to the West side to buy it. And if you are from New York you know that no one on the East side ever goes to the West side and vice versa.
This recipe can honestly be made with any fish, although the cooking time may vary. Also, if you don’t have a deep fryer, don’t fret, just throw them in the oven for the same amount of time and temperature! Let me know what you think in the comments below!
Equipment
- air fryer
Ingredients
- 2 pieces Mahi Mahi
- Salt
- Black Pepper
- 1 Lime
- 1 Lemon
- 1/2 Orange
- 2 cloves Garlic
- 1 3oz bag Mariquita plantain crumbs
- 1/2 tsp Sazon Completa
Instructions
- Lightly season the Mahi Mahi with salt and pepper. In a separate bowl, squeeze the lime, lemon and ½ an orange. Using a garlic press, press two garlic cloves and mix. Place the plantain crumbs on a plate and stir in the sazon completa.
- Dip the seasoned Mahi Mahi into the mojo a coat it generously. Place the Mahi Mahi, skin side up, on the plantain crumbs, coating the top and sides. Place aside and repeat.
- Preheat the airfryer to 375F. While preheating, spray the top of the coated Mahi Mahi with cooking oil. Place in the airfyrer when hot, and cook for about 10-12 minutes, till the Mahi Mahi is flaky and crispy. Enjoy!
