COOKING MAHI Fillet FROM FROZEN P
Relatively fast, VERY easy, moist and extremely delicious!

This is a recipe to maximize flavor naturally through cooking.
FYI: The temp sensor is not used. It is a fully MANUAL cook and must be manually flipped about 1/2 way through the cook. The cook will pause when it is time to flip it.

I am one who hates reading instructions but strongly recommend you read these prior to doing this cook for the 1st time.

This cook cooks FROZEN fish fillets in a manner similar to the way pro chefs cook steaks and it happens to work extremely well with thin fish from FROZEN as well..

I plan all my cooks to be in compliance with FDA food safety recommendation, which for fish is 145°.

IMPORTANT:
The MAHI MUST be frozen. If you use defrosted MAHI, your meal will be well overcooked and ruined so don't even try. If you have defrosted your MAHI, use the BRAVA recipe only which will give you great results.

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
ALSO, at the end of the cook, you MUST wrap the fish in foil for 10 minutes.
DO NOT consume the fish WITHOUT following this step.
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

IF you try to flip the MAHI and the natural brown crust has not yet fully developed, the MAHI will appear to be sticking to the pan. You can just close the BRAVA door and let the fillet sit on the tray for a little while more at this point. It should not take too long. maybe a 30 seconds to a minute or so.

DO NOT force it off. I made this mistake my first cook. WAIT for the MAHI to release easily from the pan. Be patient, it will release easily once ready to flip.

This cook allows the Maillard reaction and caramelization reactions to occur, which are both reactions PROVEN to give foods intense flavor - better than any marinade or seasoning you can use. No need for sugary sauces either! The fish will get a deep brown crust that will give your fish the most incredible flavors, that simply CANNOT BE REPLICATED any other way!

How to prepare for the cook:
Download the cook use the cook code.
Use the metal tray. Place a generous amount of ghee in the center area of Zone 2.
You can substitute with your favorite cooking oil that has a high smoke point but I don't recommend it. I have only used this recipe with ghee and strongly recommend using only ghee for best results, great crust and flavor you simply cannot get with cooking oils. DO NOT use butter, it may (likely) burn and ruin your fish.

2) Sprinkle salt and pepper into the ghee.

3) Place your filet in the center of the ghee, FLAT side down.

4) steps 5 and 6 are optional

5) OPTIONAL: Sprinkle salt and pepper on the top of your filet.

6) OPTIONAL: Drizzle ghee on top of the filet and the salt and pepper. It will solidify as it makes contact with the frozen filet.

7) Place the tray on the bottom level of your BRAVA, close the door.

8) Press the green start button, the cook will start.

9) The cook will pause after about 8 minutes.

10) Open the BRAVA door. Using a quality heat resistant oven glove, partially slide the tray out and using a non-metal pair of tongs, flip the fish over.

As previously mentioned:

IF you try to flip the MAHI and the natural brown crust has not yet fully developed, the fillet will appear to be partially sticking to the pan. You can just slide the tray back in, close the BRAVA door and let the fillet sit on the tray for a little while longer at this point, otherwise you will probably pull the crust off. Be patient, it will release easily once ready to flip. It might take 30 seconds or so. DO NOT force the filet off the tray. Again, it will release easily once ready to flip!

11) Slide the tray back in your BRAVA. Close the door.

12) Press the green start button, the cook will start and cook for about 7 more minutes.

13) Prepare a plate with a piece of aluminum foil on it that is large enough to completely wrap the filet.

14) Once the cook completes, carefully remove the filet and put it on the foil and wrap it tightly.

15) Wait 10 minutes (don't cheat, be patient - it will be worth the wait) before you serve it.

ENJOY!