Tillie Doyle
Mahi Mahi is a versatile, mild-flavored fish with a flaky texture that can be grilled, broiled, fried, baked, or pan-seared. Pan-searing Mahi Mahi is a quick and easy way to prepare the fish, yielding flaky fillets with a buttery, lemon-y sauce. The fish can be seasoned with salt, pepper, paprika, and a dry rub of coriander, cumin, garlic powder, and cayenne. It is then seared in a hot skillet for 3-4 minutes on each side, until golden brown and cooked through. The sauce is made in the same pan with butter, lemon juice, garlic, and herbs. This simple recipe can be completed in less than 30 minutes, making it a convenient weeknight dinner option.
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What You'll Learn
Pan-seared mahi-mahi with lemon butter sauce
Mahi-mahi is a lean, firm, white fish with a mild, slightly sweet flavour. It is a great, inexpensive alternative to halibut and can be grilled, broiled, fried, or pan-seared. Pan-searing is a great way to prepare mahi-mahi as it lets the flavours and flaky texture shine.
Ingredients:
- Mahi-mahi fillets (fresh or frozen)
- Olive oil
- Butter
- Salt
- Pepper
- Paprika
- Flour
- Shallots
- Garlic
- Lemon juice
- Lemon zest
- Fresh basil
Optional:
- Mascarpone cheese
- Blackening seasoning
- Coriander
- Cumin
- Garlic powder
- Cayenne
- Soy sauce
- Fish sauce
- Brown sugar
Method:
Start by drying the mahi-mahi fillets with paper towels to remove excess moisture. Season both sides with salt, pepper, and paprika. You can also add a simple dry rub with coriander, cumin, garlic powder, paprika, salt, and cayenne. Dredge the fillets lightly in flour. Heat a large skillet or cast-iron pan to medium-high heat. Add olive oil and butter. Once hot, add the fish and sear for 3-4 minutes on each side until golden brown and cooked through. Remove the fish from the pan and cover lightly.
Return the pan to the stove and add shallots and garlic. Sauté for 3-4 minutes until tender and fragrant but not browned. Add lemon juice and bring the sauce to a simmer. Lower the heat and add mascarpone, lemon zest, and basil. Stir to melt the cheese and taste to adjust the seasoning. Return the seared fish fillets to the pan and cover with the creamy lemon butter sauce.
Serve the mahi-mahi fillets with lemon slices and the remaining basil. This dish pairs well with a green salad or vegetables, and some bread or rice to soak up the sauce. Enjoy!
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$27.05
Pan-seared mahi-mahi with garlic mascarpone sauce
Mahi-mahi is a firm, lean, white fish with a flaky texture and a mild flavor. It is a great, less expensive alternative to halibut and can be grilled, broiled, or fried. Pan-searing is a popular way to cook mahi-mahi, as it enhances its flavor and texture. Here is a step-by-step guide to preparing pan-seared mahi-mahi with garlic mascarpone sauce:
Ingredients:
- Mahi-mahi fillets (4 ounces each, 1-inch thick)
- Olive oil
- Butter
- Salt
- Pepper
- Paprika
- Wondra fine flour or regular AP flour
- Shallots
- Garlic
- Mascarpone cheese
- Lemon zest
- Fresh basil
- Lemon slices (optional)
Instructions:
- Dry the mahi-mahi fillets with paper towels to remove excess moisture. This step is crucial for achieving a golden sear.
- Season both sides of the fillets with salt, pepper, and paprika.
- Lightly dredge the fillets in flour, dusting off any excess.
- Heat a large skillet over medium-high heat. Add olive oil and butter to the pan.
- Add the mahi-mahi fillets to the hot pan and sear for 3-4 minutes on each side, until golden brown and cooked through. The fish is cooked when it reaches an internal temperature of 137°F.
- Remove the fillets from the pan and set them aside on a plate, covering them lightly.
- In the same pan, add finely diced shallots and grated or minced garlic. Sauté for 3-4 minutes until tender and fragrant, but not browned.
- Add lemon juice and bring the sauce to a simmer.
- Lower the heat to medium-low and add mascarpone cheese, lemon zest, and half of the fresh basil. Stir until the cheese melts, creating a creamy sauce.
- Taste the sauce and adjust the seasoning as needed.
- Return the seared mahi-mahi fillets to the pan and coat them with the garlic mascarpone sauce.
- Serve the mahi-mahi fillets with lemon slices and the remaining basil.
Tips:
- If you cannot find mahi-mahi, you can use other meaty white fish such as swordfish, halibut, or snapper.
- Frozen mahi-mahi fillets can also be used. Thaw them overnight in the refrigerator or by soaking wrapped fillets in cold water for 30-60 minutes.
- For a crispy crust, sear the fillets longer on the first side before flipping them over and cooking the second side for a shorter time.
- Pair your pan-seared mahi-mahi with sides like roasted green cauliflower, mashed potatoes, garlic brown rice, quinoa, or a Mediterranean tossed salad.
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Pan-seared blackened mahi-mahi
Mahi-mahi is a lean, firm, white fish with a flaky texture and a mild, slightly sweet flavor. It is a versatile fish that can be grilled, broiled, fried, baked, or pan-seared.
Ingredients:
- Mahi-mahi fillets (fresh or frozen)
- Olive oil
- Salt
- Pepper
- Paprika
- Flour (Wondra fine flour or regular AP flour)
- Butter
- Shallots
- Garlic
- Lemon juice
- Lemon zest
- Fresh basil
Optional Ingredients for Serving:
- Rice
- Mango salsa
- Tortillas for tacos
- Lettuce and tomato for a sandwich
- Bread or rice to soak up the sauce
- Green salad or vegetables
Instructions:
- Dry the mahi-mahi fillets with paper towels to remove excess moisture.
- Season both sides of the fillets with salt, pepper, and paprika.
- Dredge the fillets lightly in flour.
- Heat a large skillet or cast-iron pan over medium-high heat.
- Add olive oil and butter to the pan.
- Once hot, add the fish and sear for 3-4 minutes on each side, until golden brown and cooked through.
- Remove the fish from the pan and cover lightly with foil to keep warm.
- Return the pan to the stove and add shallots and garlic. Sauté for 3-4 minutes, until tender and fragrant, but not browned.
- Add lemon juice and bring the sauce to a simmer.
- Lower the heat to medium-low and add mascarpone, lemon zest, and half the fresh basil. Stir to melt the cheese.
- Taste the sauce and adjust the seasoning as needed.
- Return the seared fish fillets to the pan and coat with the creamy sauce.
- Serve the mahi-mahi fillets with lemon slices and the remaining basil.
Tips:
- If using skin-on fillets, cook the fish skin-side down first.
- Use a non-stick or cast-iron pan to reduce the chance of the fish sticking to the pan.
- Generously oil the pan to prevent the fish from sticking.
- For a blackened effect, coat the fillets with a mixture of dried coriander, cumin, garlic powder, paprika, sea salt, and cayenne before cooking.
- For a buttery sauce, add butter to the pan after searing the fish and create a sauce with lemon, garlic, and herbs.
Substitutions:
If you cannot find mahi-mahi, you can use other meaty white fish such as swordfish, halibut, or snapper.
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Pan-seared mahi-mahi with dry rub
Mahi-mahi is a mild-flavoured, lean, white fish with a flaky texture. It is also known as dolphinfish or dorado. It is a less expensive alternative to halibut and can be grilled, broiled, or fried.
Ingredients:
- 4 mahi-mahi fillets, 1-inch thick, 4 ounces each
- 2 teaspoons coriander
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon salt
- Cayenne
- 1 tablespoon cooking oil
- Lemon juice
- Fresh herbs like parsley or cilantro
Method:
Pat the mahi-mahi fillets dry with a paper towel. Mix the herbs and spices (coriander, cumin, garlic powder, paprika, salt, and cayenne) in a small bowl. Generously coat both sides of the fish with the spice rub.
Heat a cast-iron skillet, nonstick pan, or stainless-steel pan on medium heat and add the cooking oil. When the oil is shimmering, add the fish. Cook for 3-5 minutes on one side, until a nice brown crust forms, then flip and cook for an additional 2-4 minutes, depending on the thickness of the fillets.
When cooked, the fish will turn from translucent and shiny to opaque and solid, and the deep pink center stripe will darken. To test for doneness, insert a fork at an angle into the thickest part of the fillet and gently twist. If the fish flakes easily and has a firm texture, it is done.
Remove the fish from the pan and squeeze some fresh lemon juice over it. Garnish with fresh herbs and serve immediately.
Tips:
- Adjust the seasonings to your preference.
- For a more well-done fish, cook for a longer period on the first side before flipping.
- Mahi-mahi can also be served with a lemon-butter sauce. To make the sauce, add lemon juice, garlic, and salt to the pan after cooking the fish. Scrape up the browned bits from the bottom of the pan, then add lemon slices and butter. Finish with fresh parsley.
- Serve with a green salad, vegetables, bread, or rice.
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Pan-seared mahi-mahi with umami butter sauce
To make this delicious dish, start by drying the mahi-mahi fillets with paper towels to remove any excess moisture. Then, season both sides of the fillets with salt, pepper, and paprika. You can also use a simple dry rub by coating the fillets with a mix of dried coriander, cumin, garlic powder, paprika, sea salt, and a pinch of cayenne. After seasoning, lightly dredge the fillets in Wondra fine flour or regular AP flour.
Heat a large skillet or cast-iron pan over medium-high heat and add olive oil and butter. Once the pan is hot, add the mahi-mahi fillets and sear for 3-4 minutes on each side, or until they are golden brown and cooked through. If using skin-on fillets, cook the skin side down first. Remove the cooked fillets from the pan and cover them lightly.
In the same pan, add shallots and garlic and sauté for 3-4 minutes until they are tender and fragrant but not browned. Then, add the umami-rich sauce made of fish sauce, soy sauce, lemon juice, brown sugar, and fresh garlic. You can also add lemon zest, basil, and mascarpone for a creamy sauce. Stir everything together, and taste and adjust the seasoning if needed.
Finally, return the seared mahi-mahi fillets to the pan and coat them with the delicious umami butter sauce. Serve the mahi-mahi with a side of your choice, such as rice, furikake, sautéed baby bok choy, chili flakes, or a green salad. Enjoy the restaurant-quality dish in the comfort of your home!
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Frequently asked questions
Mahi mahi is a type of fish that is commonly found in tropical and subtropical waters, including the Gulf of Mexico, Costa Rica, Hawaii, and the Indian Ocean. It is also known as dolphinfish or dorado.
To pan saute mahi mahi, start by drying the fillets with paper towels to remove excess moisture. Season both sides with salt, pepper, and paprika. Lightly dredge in flour, dusting off any excess. Heat a large skillet over medium-high heat and add olive oil and butter. Once hot, add the fish and sear for 3-4 minutes on each side until golden brown and cooked through.
Sauteed mahi mahi can be served with a variety of sides. Some options include rice, mashed or smashed potatoes, green beans, and a green salad. Bread is also a good option to soak up the sauce.
Mahi mahi pairs well with a variety of sauces, including lemon butter sauce, garlic mascarpone sauce, and umami butter sauce. These sauces typically include ingredients such as lemon juice, garlic, butter, and herbs.
Mahi mahi is a firm and lean fish, so it is important not to overcook it. You can test if it is done by using a fork to gently twist at the thickest point. When it flakes easily and has a firm texture and large flakes, it is cooked. The color will change from translucent and shiny to opaque and solid, and the deep pink center stripe will darken.
