Yield: 2 servings
Pan Seared Mahi Mahi
Pan seared mahi mahi is butter, flaky, and tender, coated in a spicy and smoky seasoning, and topped with lemon caper sauce. It's a restaurant-quality dinner in 10 minutes.
Ingredients
- 1 tablespoon olive oil, or avocado oil
- 2 tablespoons butter
- 2 mahi mahi filets, about 7 ounces each
- 1 tablespoon blackened seasoning
- ½ cup drained capers
- 3 tablespoons fresh lemon juice
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Instructions
- In a medium size skillet, over medium heat, add the oil and 1 tablespoon of butter.
- Rub the mahi mahi filets with the blackening seasoning. When the oil is hot, carefully add the filets to the skillet.
- Sear for 4 minutes, flip and continue to sear for 3 minutes. After you flip the filets, add the remaining tablespoon of butter, capers, and lemon juice.
- Gently stir the sauce while the filets cook for about 3 minutes, until the filets cook through and reach an internal temperature of 145°F on an instant read meat thermometer. The sauce will thicken as the mahi mahi cooks.
- Remove from heat, plate and add the sauce over each filet. Serve immediately.
Notes
Storage: Leftover mahi mahi will last in an airtight container in the fridge for up to 3 days. We don’t recommend freezing leftover mahi mahi.
Reheat: To reheat, splash the fish with a little bit of water, and cover with aluminum foil. Heat in a 275°F oven till warmed through, about 10 minutes. Or microwave it in 30 second bursts, until warmed through. You can also eat leftover fish cold, on top of a salad, or in a sandwich.
Use a Thermometer: We recommend using an instant-read meat thermometer anytime you’re cooking fish. That will help you know when the mahi mahi is cooked to perfection. You want to cook the buttery fillets until they reach an internal temperature of 145°F.
Hot Pan: A common problem when cooking fish is having it stick to the pan. To keep that from happening, heat your pan until it’s fully hot before you add the oil. To make sure the pan is hot enough, add a drop of water. If the water dances in the pan, it’s time to add the oil, then add the fish a few seconds later giving the oil time to heat up first.
Check the Seasonings at the End: There’s no added salt in this recipe because capers and blackened seasoning both have salt already. However, you can season with salt to taste, if you think it needs extra seasoning. Just wait until the recipe is done, then try the sauce. If it’s not salty enough for you, stir in a little extra salt.
Nutrition
Calories: 322kcal, Carbohydrates: 4g, Protein: 33g, Fat: 20g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.5g, Cholesterol: 154mg, Sodium: 1984mg, Potassium: 751mg, Fiber: 1g, Sugar: 1g, Vitamin A: 718IU, Vitamin C: 11mg, Calcium: 48mg, Iron: 3mg