Tiffany Haney
Mahi-mahi is a delicious, mild-flavoured fish with a flaky texture that can be cooked in a variety of ways, including grilling, broiling, and frying. One of the most popular ways to cook it is to pan-sear it, which is easy to do and brings out the best in the fish's flavour and texture. It is also a great way to make a buttery lemon sauce to drizzle over the fish. To cook mahi-mahi in a pan, you'll want to start with a non-stick or cast-iron pan to prevent sticking, and use a combination of butter and oil for the best flavour and sear.
| Characteristics | Values |
|---|---|
| Pan Type | Non-stick or cast iron |
| Pan Temperature | Very hot, but not smoking |
| Fish Preparation | Pat dry with paper towels, season with salt and lemon pepper |
| Fish Characteristics | Firm, flaky, white fish |
| Cooking Time | 3-5 minutes each side |
| Sauce | Lemon butter sauce |
| Sides | Rice, couscous, pasta, potatoes, vegetables |
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What You'll Learn
Pan-seared mahi-mahi with lemon butter sauce
Mahi-mahi is a mild-flavored, firm, lean white fish with a flaky texture. It is also known as "dorado" or "dolphinfish" and is usually sold as skinless fillets. It is generally considered a sustainable seafood option.
Ingredients:
- Mahi-mahi fillets (fresh or frozen)
- Butter
- Olive oil
- Salt
- Black pepper
- Lemon
- Garlic
- Red pepper flakes
- Fresh parsley
Optional Ingredients:
- Wine (for deglazing the pan)
- Paprika
- Other fresh herbs (basil, thyme, rosemary, or chives)
Instructions:
- Start by patting the mahi-mahi fillets dry with paper towels to remove excess moisture. This step is important as it affects how well the fish will brown.
- Season the fillets with salt and pepper on both sides.
- Heat a combination of butter and olive oil in a large, oven-proof skillet or cast-iron pan over medium heat. Use equal amounts of butter and oil, about 1 tablespoon of each, until the butter is melted.
- Place the mahi-mahi fillets in the pan, skin-side down if they have skin.
- Sear the fish until golden brown on both sides, cooking for about 4-6 minutes on each side.
- Transfer the cooked mahi-mahi to a plate and set aside.
- For the lemon butter sauce, return the skillet to medium heat and melt the remaining butter.
- Add garlic and red pepper flakes to the skillet and cook, stirring frequently, until fragrant (about 1 minute).
- Add lemon juice to the skillet, scraping up any browned bits from the bottom of the pan.
- Optionally, add lemon zest for more intense lemon flavor.
- Arrange lemon slices in the skillet for added flavor and presentation.
- Finish the sauce by stirring in fresh parsley for freshness and color.
- Return the mahi-mahi fillets to the pan and spoon the lemon butter sauce over them.
- Serve the pan-seared mahi-mahi with your choice of sides, such as a green salad, vegetables, crusty bread, steamed rice, or mashed potatoes.
Enjoy the delicious, flaky, and flavorful pan-seared mahi-mahi with a buttery and lemony sauce!
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Mahi-mahi with garlic butter sauce
Mahi-mahi is a mild-flavoured, firm, lean, white fish with a flaky texture. It is a great, less expensive alternative to halibut and can be grilled, broiled, fried, or baked.
Ingredients:
- Mahi-mahi fillets (fresh or frozen)
- Butter
- Olive oil
- Salt
- Black pepper
- Lemon
- Garlic
- Red pepper flakes
- Freshly chopped parsley
Steps:
- Rinse the mahi-mahi fillets with cold water and pat them dry with paper towels.
- Heat 1 tablespoon of butter and 1 tablespoon of oil in a large cast-iron or non-stick skillet.
- Season the fillets with salt and black pepper.
- Place the fillets in the skillet, skin side down, and cook for 4 to 5 minutes until golden.
- Turn the fillets over and cook for another 4 minutes until golden on the second side and cooked through.
- Transfer the fillets to a plate.
- In the same skillet, heat the remaining 1 tablespoon of oil and add asparagus. Cook for 2 to 4 minutes until tender.
- Transfer the asparagus to the plate with the fish.
- Reduce the heat to medium and melt the remaining 2 tablespoons of butter in the skillet.
- Add the garlic and red pepper flakes and cook for about 1 minute until fragrant.
- Add the lemon juice, scraping up any browned bits from the bottom of the skillet.
- Add the lemon zest and arrange the lemon slices in the skillet.
- Return the mahi-mahi and asparagus to the skillet and spoon the sauce over them.
- Garnish with freshly chopped parsley and season with black pepper.
Tips:
- If you can't find mahi-mahi, you can use any other firm white fish such as cod, striped bass, halibut, swordfish, or snapper.
- You can use canola, safflower, sunflower, refined avocado oil, refined coconut oil, or any cooking oil with a higher smoke point.
- For extra flavour, sprinkle paprika or your favourite fresh herbs such as basil, parsley, thyme, rosemary, or chives.
- You can make the lemon butter sauce ahead of time and chill it until you're ready to warm it up for serving.
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Mahi-mahi with lemon pepper seasoning
Mahi-mahi is a versatile fish that can be grilled, broiled, or fried. However, pan-searing is a popular way to cook this fish, as it enhances its flaky texture and flavour.
Ingredients:
- Mahi-mahi fillets
- Salt
- Lemon pepper seasoning
- Olive oil
- Butter
- Lemon
- Garlic
- Parsley
Method:
Start by patting the mahi-mahi fillets dry with paper towels. This is an important step, as it helps the fish brown instead of steaming. Next, season both sides of the fillets generously with salt and lemon pepper.
Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the fillets and sear without disturbing them until they are golden brown. This should take around 4 minutes, depending on the thickness of the fillets.
Flip the fillets and cook on the other side for another 2 to 4 minutes, until the fish is just cooked through. The mahi-mahi should reach an internal temperature of 137°F.
Transfer the cooked fillets to a serving plate and keep them warm. In the same skillet, melt some butter and add minced garlic. Cook for about a minute, stirring frequently, until the garlic is fragrant and lightly golden.
Add lemon juice to the skillet, scraping up any browned bits from the bottom. You can also add lemon zest for a more intense lemon flavour. Finally, stir in some fresh parsley.
Spoon the lemon-pepper butter sauce over the mahi-mahi fillets and serve immediately. Enjoy your delicious and flavourful meal!
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Mahi-mahi with umami butter sauce
Mahi-mahi is a firm, lean white fish with a flaky texture and mild flavor. It is also known as dolphinfish or dorado. This recipe for pan-seared mahi-mahi with umami butter sauce is a delicious and straightforward dish that can be prepared in under 30 minutes.
Ingredients:
- Mahi-mahi fillets, 1-inch thick, 4 ounces each
- Olive oil
- Fish sauce
- Lemon juice
- Soy sauce
- Brown sugar
- Garlic
- Butter
- Parsley or other herbs
- Old Bay seasoning
Method:
First, season the mahi-mahi fillets with Old Bay seasoning on all sides. Let the fish rest at room temperature for about 20 minutes to allow the seasoning to absorb and to ensure an even sear.
Next, heat olive oil in a skillet over medium-high heat. The oil should be very hot before adding the fish. Place the fillets in the skillet and cook for 4-5 minutes on each side, until golden brown and just cooked through. Transfer the fish to a plate and set aside.
In the same skillet, melt butter and add garlic. Cook for about 1 minute, stirring frequently, until fragrant. Then, add the lemon juice, soy sauce, fish sauce, and brown sugar. Stir to combine and scrape up any browned bits from the bottom of the pan.
Finally, return the mahi-mahi fillets to the skillet and spoon the sauce over the fish. Sprinkle with chopped parsley or other herbs, such as tarragon or thyme, and serve immediately.
This flavorful dish can be enjoyed with a variety of side dishes, such as mashed potatoes, green beans, salad, or bread.
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Mahi-mahi with lemon garlic sauce
Mahi-mahi is a mild-flavoured, lean, flaky white fish that is usually sold as skinless fillets. It is considered a sustainable seafood option and is available fresh or frozen.
Ingredients:
- Mahi-mahi fillets (4-6 oz each, 1-inch thick)
- Butter
- Olive oil
- Salt
- Black pepper
- Lemon juice (freshly squeezed)
- Lemon zest
- Garlic (freshly minced)
- Red pepper flakes
- Fresh herbs (parsley, basil, thyme, rosemary, or chives)
- Asparagus (optional)
Method:
- Start by patting the mahi-mahi fillets dry with paper towels. This step is important to ensure even browning.
- Season both sides of the fillets with salt and black pepper.
- Heat a combination of butter and olive oil in a large cast-iron or non-stick skillet over medium-high heat. The pan should be hot, but not smoking.
- Place the mahi-mahi fillets in the skillet, skin-side down if they have skin. Sear undisturbed for 4-5 minutes until golden brown.
- Flip the fillets and cook for another 4-5 minutes, until just cooked through and flaky. Transfer the fillets to a plate.
- Reduce the heat to medium and melt the remaining butter in the skillet.
- Add the garlic and red pepper flakes, cooking until fragrant (about 1 minute).
- Pour in the lemon juice and add the lemon zest. Scrape up any browned bits from the bottom of the pan.
- Return the mahi-mahi fillets to the skillet and spoon the lemon-garlic butter sauce over them.
- Garnish with fresh herbs and serve immediately with your choice of sides.
Tips:
- To prevent the fish from sticking to the pan, ensure that the pan is hot and the fish is dry before adding it to the pan.
- For a nice brown crust, cook the first side of the fish longer than the second side.
- You can substitute mahi-mahi with other firm white fish such as cod, halibut, or snapper.
- For a complete meal, serve the mahi-mahi with asparagus, rice, salad, or bread.
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Frequently asked questions
To cook mahi-mahi in a pan, heat butter and oil in a skillet, season the fish with salt and pepper, and cook for 4-5 minutes on each side until opaque and cooked through.
Mahi-mahi should be cooked to an internal temperature of 137°F.
Mahi-mahi goes well with rice, couscous, pasta, potatoes, and vegetables.
