Pan-Fried Mahi-Mahi

Pan-Fried Mahi-Mahi

Crispy-edged mahi-mahi fillets, seared quickly in a hot skillet for a flaky, moist center.

Total 20 min Makes 4 servings Calories 290/serving

Dietary

Pescatarian, Nut free, Halal

Allergens

Fish, Dairy, Wheat

Mild, firm mahi-mahi fillets get a light flour dredge and a hot butter-oil sear, producing a golden crust while the inside stays tender and flaky. A quick squeeze of lemon and fresh herbs brighten the richness, making this a weeknight dinner that comes together in under 20 minutes.

Ingredients

  • 4 mahi-mahi fillets (about 6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon paprika
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 lemon, cut into wedges
  • 2 tablespoons fresh parsley, chopped

Method

  1. Pat the mahi-mahi fillets dry with paper towels and season both sides with salt and pepper.

  2. On a shallow plate, stir together the flour and paprika. Dredge each fillet in the mixture, shaking off excess.

  3. Heat the olive oil in a 9-inch skillet over medium-high heat until shimmering.

  4. Add the fillets to the skillet and sear until golden brown and crisp on the bottom, about 3 to 4 minutes.

  5. Flip the fillets, add the butter and garlic to the skillet, and continue cooking until the fish is opaque and flakes easily with a fork, about 3 to 4 minutes.

  6. Spoon the garlic butter from the pan over the fillets as they finish cooking.

  7. Transfer the fillets to plates, squeeze fresh lemon juice over the top, and garnish with chopped parsley before serving.

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    Pan-Fried Mahi-Mahi

    Mild, firm mahi-mahi fillets get a light flour dredge and a hot butter-oil sear, producing a golden crust while the inside stays tender and flaky. A quick squeeze of lemon and fresh herbs brighten the richness, making this a weeknight dinner that comes together in under 20 minutes.

    20 min 4 servings 290 cal

    Ingredients

    • 4 mahi-mahi fillets (about 6 ounces each)
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/2 cup all-purpose flour
    • 1/2 teaspoon paprika
    • 2 tablespoons olive oil
    • 2 tablespoons unsalted butter
    • 2 cloves garlic, minced
    • 1 lemon, cut into wedges
    • 2 tablespoons fresh parsley, chopped

    Method

    1. 1

      Pat the mahi-mahi fillets dry with paper towels and season both sides with salt and pepper.

    2. 2

      On a shallow plate, stir together the flour and paprika. Dredge each fillet in the mixture, shaking off excess.

    3. 3

      Heat the olive oil in a 9-inch skillet over medium-high heat until shimmering.

    4. 4

      Add the fillets to the skillet and sear until golden brown and crisp on the bottom, about 3 to 4 minutes.

    5. 5

      Flip the fillets, add the butter and garlic to the skillet, and continue cooking until the fish is opaque and flakes easily with a fork, about 3 to 4 minutes.

    6. 6

      Spoon the garlic butter from the pan over the fillets as they finish cooking.

    7. 7

      Transfer the fillets to plates, squeeze fresh lemon juice over the top, and garnish with chopped parsley before serving.