Pan Seared Mahi Mahi Recipe
Make Pan Seared Mahi Mahi Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish & Marinade
Coating & Seasoning
Pan & Finishing
Optional Sauce (Lemon-Butter Caper)
Method
Fish & Marinade
- 1
Pat dry & marinate
Remove fillets from refrigerator and pat both sides dry with paper towels. Place fillets on a plate or shallow dish. In a small bowl combine 2 tbs olive oil, 1 tbs fresh lemon juice, 1 tsp minced garlic, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Brush or spoon the marinade evenly over both sides of the fillets. Let sit at room temperature for 10–15 minutes (do not exceed 30 minutes).
Coating & Seasoning
- 2
Prepare coating
In a shallow dish or plate combine 1 tbsp all-purpose flour, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/2 tsp black pepper. Lightly dredge each marinated fillet in the seasoned flour, shaking off excess so there is only a thin coating.
Pan Searing & Finishing
- 3
Heat pan
Place a large heavy-bottomed skillet (preferably stainless steel or cast iron) over medium-high heat. Add 1 tbsp olive oil and 2 tbs unsalted butter. Heat until the butter is foaming and the oil shimmers but does not smoke (about 1–2 minutes).
- 4
Sear the fillets
Carefully add the fillets to the hot pan, presentation side (top) down first if you like, leaving space between them. Do not move the fillets after placing them. Sear for 3–4 minutes until a golden-brown crust forms and the fish releases easily from the pan. Flip gently using a fish spatula.
- 5
Finish cooking
After flipping, reduce heat to medium. Cook the second side for 2–4 minutes depending on thickness: fish is done when opaque and flakes easily with a fork and the internal temperature reaches 135–140°F (57–60°C) for moist, slightly firm fillet. Spoon pan juices over the fillets while cooking to baste.
- 6
Rest
Transfer fillets to a warm plate and tent loosely with foil. Rest for 2–3 minutes to allow carryover cooking and juices to redistribute.
- 7
Garnish & serve
Squeeze fresh lemon wedges over the rested fillets and sprinkle with chopped fresh parsley. Serve immediately.
Optional Sauce (Lemon-Butter Caper)
- 8
Make pan sauce
While fillets rest, wipe out excess oil from the pan leaving any browned bits. Over medium heat, add 2 tbs unsalted butter and 1 tbsp minced shallot. Sauté shallot 30–45 seconds until softened but not brown. Add 2 tbs white wine (or chicken broth) and scrape up browned bits. Reduce by half (about 1 minute). Stir in 1 tsp rinsed capers, 1 tbs fresh lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat and swirl in any remaining 1 tbs butter for shine. Spoon sauce over fillets before serving.