Tender, firm and flaky mahi mahi fillets pan seared with delicious combination of shallots, sun dried tomatoes, and basil. It’s a very simple combination of ingredients but there is so much flavor, it goes perfectly with the fish. You can serve it with many different side dishes as well as in tacos and sandwiches.
Fall in love with mahi mahi over and over whether you’re making in pan seared or making baked mahi mahi with Parmesan coating.
EASY MAHI MAHI RECIPE
Fish is a great addition to everyone’s diet because it tends to be high in protein and healthy fats, while being low in calories and carbohydrates. Exact amounts vary from fish to fish but when it comes to mahi mahi, it is very low in calories and has no carbohydrates in it. Although it doesn’t have anywhere near the amount of omega-3 fatty acids of salmon, it is packed with protein, potassium, selenium, and B12 vitamin.
It is a lean fish with mild flavor and firm, meaty texture. No wonder it’s name means “very strong” because it’s a powerful fish to have in your diet, and not just difficult to reel in.
Because of the firm texture, mahi mahi works perfectly in many ways of preparation like pan-searing, grilling, frying, and baking. This mild fish adopts to the ingredients that it’s cooked in and therefore, you can use it in ceviche, tacos, and sandwiches in addition to serving it with a side.
This recipe is very easy and made with 5 simple ingredients. The whole dish will be done in less than 30 minutes and you will end up with a perfectly flavorful bite every time.
HOW TO COOK MAHI MAHI ON STOVE
When choosing fish fillets, make sure to get similar sizes and thickness so that each one is cooked evenly.
1. Pat each fillet dry with a paper towel and season it with salt and pepper on both sides. Slice shallots, peel and smash garlic, julienne sun dried tomatoes and basil, and set it aside while fish is searing.
2. Preheat a cooking pan over medium heat until hot and add butter. Once butter is melted, swirl it around to coat the entire bottom of the pan and add fish fillets.
3. Sear mahi mahi for about 4-5 minutes on each side (use a fish spatula to flip it over). Take all fish fillets out of the pan and set aside.
4. Add a little more butter to the pan and let it melt. Saute shallots until starts to brown and add garlic. Once garlic is fragrant, add sun dried tomatoes and saute for a minute or so. Add basil and stir.
5. Place seared fillets back to the pan and nestle them among the veggies. Spoon some of the sun dried tomato mixture over the top of each fish fillet and cook for just another minute or so.
6. Take the fish out of the pan right away so it doesn’t keep cooking and serve.
When Is Mahi Mahi Done?
Mahi mahi is done when it turns opaque throughout, much like most other seafood. Time for cooking it will depend on the size and thickness but on average, cooked in the pan, it will take 4-5 minutes on each side.
You can also use a meat thermometer and insert it into the center of the thickest part in the fish. Safe fish temperature is 145° but I find it a little dry at 145°. I pull my mahi mahi out around 137°-140°.
HOW TO SERVE THIS FISH
Hearty and comforting sides to serve with this mahi mahi recipe is mashed potatoes, roasted potatoes, and rice.
For healthier sides, go with roasted asparagus, roasted cauliflower, green beans, and many other mixed vegetables.
If you want to have the comfort of potatoes but not the calories, serve mashed cauliflower with the fish.
Add it on top of spinach salad with some cherry tomatoes, avocados, red onions, and tomato vinaigrette.
Leftover fish can use easily used in tacos with avocados, feta cheese, and lettuce.
You can also make a sandwich and serve it on a soft hamburger or Brioche bun with some lemon aioli.
HOW LONG DOES COOKED MAHI MAHI LAST
Properly stored in an air-tight container, mahi mahi will last for 3-4 days in the refrigerator.
You can easily reheat it in the pan, over medium to medium-low setting until it’s just heated through. It’s best to reheat fish in the pan covered with a lid to help keep heat uniform and retain the moisture.
SOME MORE RECIPES TO TRY
Baked Cod with Asparagus and Tomatoes
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Sun Dried Tomato Basil Mahi Mahi Recipe
Tender, firm and flaky mahi mahi fillets pan seared with delicious combination of shallots, garlic, sun dried tomatoes, and basil.
Ingredients
- 1.5 lb mahi mahi fillets
- salt
- fresh cracked black pepper
- 4 tbsp butter divided
- 3 shallots
- 4 garlic cloves
- 6 oz sun dried tomatoes in oil discard oil
- 5-6 large basil leaves
Instructions
Slice shallots, peel and smash garlic, julienne sun dried tomatoes and basil, and set it aside while preparing the fish.
Pat each fish fillet dry with a paper towel and season it with salt and pepper on both sides.
Preheat a cooking pan over medium heat until hot and add 2 tbsp. of butter. Once butter is melted, swirl it around to coat the entire bottom of the pan and add fish fillets.
Sear mahi mahi for about 4-5 minutes on each side (use a fish spatula to flip it over). Take all fish fillets out of the pan and set aside.
Add remaining butter to the pan and let it melt. Saute shallots until starts to brown and add garlic. Once garlic is fragrant, add sun dried tomatoes and saute for a minute or so. Add basil and stir.
Place seared fillets back to the pan and nestle them among the veggies. Spoon some of the sun dried tomato mixture over the top of each fish fillet and cook for just another minute or so.
Take the fish out of the pan right away so it doesn’t keep cooking and serve.
Recipe Notes
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.
Heather says
This was delicious!!!
LyubaB says
Thanks, Heather! I am glad you liked it! 🙂