Pan-Seared Mahi-Mahi

Pan-Seared Mahi-Mahi

Golden, crackly-skinned mahi-mahi gets a quick sear for a flaky, moist center.

Total 20 min Makes 4 servings Calories 270/serving

Dietary

Pescatarian, Keto, Wheat free, Nut free, Halal

Allergens

Fish, Dairy

Firm mahi-mahi fillets are patted dry, seasoned simply, and seared in a hot skillet until the edges caramelize and the center stays tender. A squeeze of lemon and a pat of butter at the end round out the pan sauce. This comes together in under 20 minutes, making it a solid weeknight dinner alongside rice or a simple salad.

Ingredients

  • 4 mahi-mahi fillets, about 6 ounces each
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon paprika
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 lemon, half juiced and half sliced for garnish
  • 1 tablespoon fresh parsley, chopped

Method

  1. Pat the mahi-mahi fillets dry with paper towels and let them sit at room temperature for 10 minutes.

  2. Season both sides of the fillets evenly with salt, pepper, and paprika.

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

  4. Place the fillets in the skillet and sear undisturbed until a golden crust forms, about 3 to 4 minutes.

  5. Flip the fillets carefully and cook until the second side is golden and the fish flakes easily with a fork, about 3 to 4 minutes.

  6. Reduce heat to medium-low, push fillets to one side, and add the butter and garlic to the skillet. Baste the fish with the melted garlic butter for 1 minute.

  7. Remove from heat, squeeze the lemon juice over the fillets, and sprinkle with parsley.

  8. Serve immediately, garnished with lemon slices.

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    Pan-Seared Mahi-Mahi

    Firm mahi-mahi fillets are patted dry, seasoned simply, and seared in a hot skillet until the edges caramelize and the center stays tender. A squeeze of lemon and a pat of butter at the end round out the pan sauce. This comes together in under 20 minutes, making it a solid weeknight dinner alongside rice or a simple salad.

    20 min 4 servings 270 cal

    Ingredients

    • 4 mahi-mahi fillets, about 6 ounces each
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper, freshly ground
    • 1/2 teaspoon paprika
    • 2 tablespoons olive oil
    • 2 tablespoons unsalted butter
    • 3 cloves garlic, minced
    • 1 lemon, half juiced and half sliced for garnish
    • 1 tablespoon fresh parsley, chopped

    Method

    1. 1

      Pat the mahi-mahi fillets dry with paper towels and let them sit at room temperature for 10 minutes.

    2. 2

      Season both sides of the fillets evenly with salt, pepper, and paprika.

    3. 3

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

    4. 4

      Place the fillets in the skillet and sear undisturbed until a golden crust forms, about 3 to 4 minutes.

    5. 5

      Flip the fillets carefully and cook until the second side is golden and the fish flakes easily with a fork, about 3 to 4 minutes.

    6. 6

      Reduce heat to medium-low, push fillets to one side, and add the butter and garlic to the skillet. Baste the fish with the melted garlic butter for 1 minute.

    7. 7

      Remove from heat, squeeze the lemon juice over the fillets, and sprinkle with parsley.

    8. 8

      Serve immediately, garnished with lemon slices.