Easy Pan Seared Mahi Mahi: Quick & Delicious Recipe

This easy pan-seared mahi mahi recipe is simple using frozen filets and a dry rub for delicious results every time. Adjust seasonings, and enjoy a protein-filled dinner in under 15 minutes!

WHY YOU LOVE THIS EASY PAN-SEARED MAHI MAHI RECIPE?

It was a good fish to start incorporating into dinner options because its mild flavor is not strongly fishy.

It is the final product, slightly sweeter than the bitter type. Thus, it can easily be complemented with almost any type of seasoning or dish.

This is a convenient recipe, especially when you need a very fast main dish. From raw to fully cooked, your meal can be ready and on the table in less than forty-five minutes.

You can cook this fish patiently and quickly on a stove, grill, or bake it. Its relatively solid consistency prevents it from breaking apart, so even beginners in cooking can easily prepare this mild fish.

It is categorized as lean fish with proteins and fewer calories, rich in nutrients and energy. Ideal for those interested in meals with less fat. It also contains other nutrients such as B vitamins, iron, selenium, phosphorus, and potassium.

Though the quantity of Omega-3 fatty acid is higher in salmon still both fish are good for health enjoy the great taste!

Cubing of the filets – turn them into yummy tacos, create a fabulous mahi-mahi sandwich, turn the fish into fish sticks or cement with kebabs, then have it whole.

WHAT IS MAHI-MAHI?

Industry mahi mahi fish – mahi mahi is the Hawaiian name referring to warm water fish called dolphin fish or dorado.

The fish is mainly found in the South Pacific, Mediterranean, and Caribbean Sea but it is also found in the Atlantic Ocean.

It is abundant in Hawaiian food and because of its bland taste and kind of chewy like meat, it is ideal for home preparation.

INGREDIENTS NEEDED

• 4 mahi mahi fillets of 4 oz Each. I prefer buying frozen filets from Costco because they are cheap, and when you want to thaw them you immerse them in a water bath for half an hour. You may prefer to start with a new mahi mahi fillet with the skin on and you may also relieve it off the skin if you wish to. In case of skin on fillets, it must first be placed skin side down.

• This of course was my go-to preferred cooking spray that I would use to lightly coat the fish just for searing.

• Easy dry rub seasoning mix: This spice mix gives the fish a nice blackened flavor, 2 tsp dried coriander, 2 tsp cumin, 2 tsp garlic powder, 2 tsp paprika, 1 tsp sea salt, and a pinch of cayenne. Very bad and it is very easy and fast, it only requires pantry herbs and spices that are easily available.

I allowed flexibility in terms of spice use depending on what I have in the kitchen or what I love. For seasoning, I have tried lemon pepper and Old Bay seasoning mix and both gave a tasty result.

HOW TO PREPARE EASY PAN SEARED MAHI MAHI RECIPE

PAT DRY AND COAT

First, wash the mahi-mahi with a dropped paper towel then blend the herbs and seasoning until homogenized.

After that next step is to put on the scrumptious herb and spice seasoning mix once it is dry. Rub the seasonings thoroughly all over the fish; especially on the surface where the flesh is positioned.

PAN SEAR

Selected cooking pans include cast-iron skillet, non-stick skillet, or stainless-steel skillet approved for use on med. Heat 1 tablespoon of cooking oil.

After shimmering, add the fish which has been blackened, and fry for about 3-5 minutes on each side. Then turn over the food and cook for an additional 2-4 minutes reaching an internal temperature of 140°F.

TIPS TO TELL WHEN MAHI IS Finished COOKING

Mahi Mahi is quite dense and this fish does not contain much fat therefore you do not need to overcook your fish. Try these couple of rules and stay close while cooking because setting a timer is recommended.

Take a temperature using a fork, turning it at a particular angle at the thickest part of the meat while twisting.

This takes about 15-20 minutes and is done when it flakes easily with a fork, has a firm texture, and large flakes.

The fish tells you when it is done by changing its color from clear and glistening to dull and firm. The deep pink center stripe of the fillet will also become darker in color tone.

EXPERT COOKING TIPS

Remember to pat down to dry the fish surfaces to eliminate some moisture and do not put the fish onto the pan before it is piping hot.

It should be cooked longer with the un-turned side, to result in a good-colored, protective layer then be Flip-and-Finished. If missing the dry rub, then season with only salt and pepper only.

At long last, upgrade the taste by adding twigs of new spices like parsley or coriander, and a couple of drops of lemon juice to the food.

Realities AND Data OF MAHI-MAHI FISH

The 3-oz quantity of cooked mahi mahi contains about 92.6 calories, a total protein of 20.2 grams, and a total fat of 0.8 grams.

It is a great source of important vitamins and ores, such as selenium (57%DV), and contains 20% DV of Vitamin B6. According to the USDA, two servings of seafood (4 oz each) should be consumed in a week.

Thus far I have pointed out just a number of the numerous benefits that come with consuming this tasty, healthy fish.

It can set the mood and if served with a Mai Tai and an island-inspired side dish, you’ll swear you are in Hawaii haha. Enjoy!

Conclusion: easy pan-seared mahi mahi

For those individuals who need something solid and scrumptious, speedy and simple, then, at that point, dish-burned mahi possesses all the necessary qualities impeccably.

The entertaining thing is that it isn’t so much that such countless fixings are expected to set up a great dinner that is loaded with everything necessary to feed the body.

It doesn’t make any difference whether you are an expert cook who claims a house or just a fledgling; this recipe is exceptionally straightforward, flexible, and heavenly.

Give it a shot tonight and find out for yourself how easy it is to make your meals rather amazing without spending all your time in the kitchen.