This pan seared mahi mahi is a great meal for those on the go. Done is less than 30 minutes this dish is packed with flavors and drenched in a white wine sauce.
Mahi mahi is such a great fish and one of my go-tos when I am not cooking with halibut or frying cod. It is a light flakey fish that is easy to cook with so many different flavors and sauces. This dish is a favorite of mine because in the middle of the week, when I cannot be bothered to spend a lot of time cooking or I have a packed schedule, it makes a quick and easy dish. With a hint of smokey flavors this is a fish dish I can eat often.Â
In this recipe
This recipe is all about the spice blend. It is a simple and easy blend that can be added on just about anything but I really do like it on mahi mahi.Â
Paprika: will add a smokiness to the fish and sauce.Â
Chili powder: adds additional smokiness and pairs well with paprika and cream
White wine:Â chose a dry, crisp white wine such as pinot grigio or sauvignon blanc. Make sure that it is a wine that you like to drink. Can substitute chicken broth instead of wine.Â
Searing the mahi mahi
Mahi mahi is a lean fish which means that it can go from tender to dry as a bone really quickly. So for this you want to keep an eye out. If you can get filets that are an inch thick then you will have some more wiggle room. However, if you have thinner sliced filets then you will want to cook each side no more than two minutes. This will help keep the fish from drying out. You can also take the fish out a minute early and cover with foil the residual heat will still cook the fish.
Mise en place
This is one of those kinds of recipes that moves really fast once you start cooking. I advise to have all of the ingredients completely prepped before you start cooking the mahi mahi. That way once you start making the sauce the fish will not cool down too much. Since the shallots are finely chopped they will cook quickly. You will want the cornstarch slurry ready as well that way you can make the sauce quickly.Â
Making the white wine sauce
You will want to start with using the oil from the pan. Add the shallots and then use that oil and scrape up the cooked on bits. This will help make the sauce taste great so don’t clean it out after you remove the fish. Add the garlic and cook for no longer than a minute as garlic will scorch easily. Reduce the heat and add the wine. It will deglaze the pan and then you add the rest of the sauce ingredients. It will only take a minute or so before the sauce starts to thicken. Add the fish back to the pan and you are ready to serve.Â
Looking for other fish recipes?
Pan Seared Mahi Mahi
Equipment
- Whisk
- Skillet
- Spatula
- Mixing Bowl
Ingredients
Fish
- 24 ounces mahi mahi fillets 4 6 ounce portions
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
Spice Blend
- ½ tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon pepper
- ½ teaspoon salt
- ½ teaspoon chili powder
White Wine Cream Sauce
- 1¼ cups white wine
- ½ cup heavy cream
- 3 tablespoons shallots finely chopped
- 2 tablespoons lemon juice
- 1 tablespoon garlic minced
- 1 tablespoon cornstarch
- 1 tablespoon parsley chopped
- 1 tablespoon lemon zest
- 1 teaspoon thyme
- ¼ teaspoon salt
- ½ teaspoon pepper
Instructions
- In a skillet heat the skillet over high heat. Add the oil and the butter.
- While the butter is melting combine all of the spice blend ingredients and season both sides of the mahi mahi. Add the mahi mahi to the hot pan. Cooking for 3-4 minutes per side. The time will vary according to the thickness and the internal temp should be 137°F or 58°C. Reduce the heat if it is browning too quickly. Once cooked removed from the pan and cover to keep warn.
- Return the pan to the heat, reduced to medium-high, and add the shallots, cook until they are translucent about 2 minutes and then add the garlic. Cook for another minute. While the garlic is cooking add a couple tablespoons of the wine to the cornstarch and create a slurry and set aside.
- Add the wine and stir to deglaze the pan, cook for a minute and add the cream, lemon juice, lemon zest, cornstarch slurry, thyme and parsley. Cook until reduced by half and has thickened slightly. Add the salt and pepper and stir to combine. Add the fish back to the sauce spoon the sauce over the fish and serve.
Nutrition
