Mahi Mahi Recipe

Prep fish

Pat mahi mahi fillets dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper and sprinkle lemon zest over the top. Let rest at room temperature for 10 minutes.

Sear fillets

Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat until shimmering. Add fillets presentation-side down and cook without moving 3-4 minutes until a golden crust forms. Flip and cook 2-3 minutes more (internal temp 135-140°F) until opaque and flaky. Remove to a warm plate and tent with foil. Reserve pan juices for the sauce.

Sauté aromatics

Heat 1 tbsp vegetable oil and 1 tbsp butter in a medium saucepan over medium heat. Add diced onion, green bell pepper, and celery. Cook, stirring occasionally, until softened, 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Build rice

Stir in 1 tbsp tomato paste, 1 tsp creole seasoning, 1/2 tsp smoked paprika and cook 1 minute. Add 1.5 cups rice and stir to coat the grains for 1 minute. Pour in 3 cups stock and add 1 bay leaf. Bring to a gentle boil, then reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed and rice is tender.

Finish

Remove from heat, discard the bay leaf, fluff rice with a fork, and stir in 1 tbsp chopped parsley. Keep covered and warm until serving.

Blanch and toss

Bring a medium pot of salted water to a boil. Add carrots and blanch 2 minutes, then add broccoli and snap peas and blanch an additional 1–2 minutes until bright and just tender. Drain and immediately plunge into an ice bath to stop cooking. Drain again, toss with 1 tbsp olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. Reheat briefly in a skillet over medium heat 1–2 minutes before serving if desired.

Sauté shallot

Using the reserved pan from the fish, wipe out any burnt bits leaving the fond. Add 1 tbsp butter and warm over medium heat. Add minced shallot and 1 clove garlic and cook 1–2 minutes until softened but not browned.

Deglaze and reduce

Add 1 tbsp dry white wine (or stock) to deglaze the pan, scraping up browned bits. Reduce by half, about 1–2 minutes.

Finish sauce

Stir in 2 tbsp lemon juice and 1/2 cup heavy cream. Simmer gently 2–3 minutes until slightly thickened. Stir in 2 tbsp grated Parmesan, 1/2 tsp lemon zest, 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp chopped parsley. Taste and adjust seasoning. If sauce is too thick, thin with 1–2 tbsp water or stock.

Combine briefly (optional)

Return seared fillets to the pan for 30 seconds in the sauce to warm through and coat lightly, then remove to serving plates.

Divide warm NOLA rice among 4 plates. Arrange vegetables alongside the rice. Place a mahi mahi fillet on top or beside the rice. Spoon light lemon cream sauce over the fish and a small amount around the rice. Garnish with additional chopped parsley and a lemon wedge if desired. Serve immediately.