Citrus Seared Mahi Recipe

Pat and season

Pat the mahi fillets dry with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper (use about 1 tsp each total). Lightly dust both sides with the 2 tablespoons of flour and shake off any excess—this helps form a golden crust and gives the sauce something to cling to.

Set the fillets on a plate and let rest at room temperature for 10 minutes while you prepare the citrus components. This helps the fish cook more evenly.

Make citrus mix

In a small bowl combine 1 tablespoon orange juice, 1 tablespoon lemon juice, 1 tablespoon lime juice, the orange zest (1 tsp), lemon zest (1/2 tsp), 1 teaspoon minced garlic, 1 tablespoon finely minced shallot, 1 teaspoon honey and 1/2 teaspoon low-sodium soy sauce. Whisk briefly to combine.

Sear the fish

Heat a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat until hot, about 2 minutes. Add 1 tablespoon olive oil and swirl. Place the fillets in the pan (do not crowd) and sear, undisturbed, for 2.5–3 minutes until a golden crust forms. Flip the fillets and add the remaining 1 tablespoon olive oil around the fillets if needed. Cook for another 2–3 minutes or until the fish reaches an internal temperature of 130–135°F (54–57°C) for medium or until flakes easily; timing will depend on thickness (about 4–6 minutes total cooking). Remove the fillets to a warm plate and tent with foil to rest.

Deglaze and build sauce

Reduce heat to medium. Add the 1 tablespoon white wine or chicken stock to the hot skillet to deglaze, scraping up browned bits with a wooden spoon. Add the citrus mix from the bowl and bring to a gentle simmer, scraping the pan. Stir in 2 tablespoons unsalted butter, swirling the pan until the butter melts and the sauce becomes glossy. Taste and adjust — add a pinch more salt or 1/2 teaspoon honey if you prefer sweeter, or a squeeze of lemon if too rich. Simmer for 1–2 minutes until sauce reduces slightly and coats the back of a spoon.

If you prefer a slightly thicker sauce, mix 1/2 teaspoon cornstarch with 1 tablespoon cold water to make a slurry and whisk into the simmering sauce, cooking 30–45 seconds until thickened. (Optional — not included in ingredient total.)

Return the rested mahi to the pan for just 30 seconds per side, spooning the sauce over the fillets to rewarm and glaze them. Remove the fillets to plates.

Spoon the citrus pan sauce over the mahi. Scatter chopped parsley and optional cilantro over the fish, finish with a light sprinkle of flaky sea salt (about 1/4 tsp), and serve with lemon or lime wedges on the side.

Serve immediately with your choice of side (rice, roasted vegetables, or a green salad).