This pan seared Mahi Mahi recipe creates the most tender, flaky, and juicy piece of fish that any seafood lover will enjoy! It is ridiculously quick and easy, yet full of flavor! A simple sauce made from butter, lime, and cilantro makes this pan seared Mahi Mahi recipe extra special!
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Instructions
Heat a large skillet, non-stick frying pan, or cast iron skillet to medium-high to high heat with the olive oil.
Start out with patting the mahi mahi fillets completely dry using paper towels before seasoning with salt and pepper.
Once the oil is shimmering and just beginning to smoke, touch the corner of a fish fillet in the pan to make sure it is literally 'sizzling' hot. Place the seasoned mahi mahi into your pan or skillet and cook the first side for 3-4 minutes without moving the fish.
You're looking for the fish to have that whitish cooked color about ⅓ up the side of your fillets and a nicely golden color before flipping to cook the second side for an additional 3-4 minutes.
Reduce heat when the fish is cooked to 135°F. Add the butter and melt until bubbling, then add the garlic and toast it for about 30 seconds. Remove from heat and the lime juice and chopped cilantro. Stir to combine and spoon over the mahi mahi fillets.
Serve with more of the pan juices spooned over your fish, along with fresh lime wedges or slices on the side.
Notes
Making sure that your pan or skillet is super hot is key to a great sear and quick cooking time, both part of ensuring delicious results.
A heavy bottom pan or skillet (which is why cast iron skillets are preferred) will transfer heat more evenly and help you get perfect seared mahi mahi.
Watch thin mahi mahi fillets closely so that they don't cook too quickly!
USDA recommends that fish be cooked to 145°F (63°C) but this may be overcooked for you. Use your best judgment when choosing your desired level of doneness.