Pan Fried Mahi Mahi
This Pan Fried Mahi Mahi recipe is one of my go-to easy recipes to make for weeknights when I need to make something healthy, quick, and delicious. It only takes a very few minutes to prep and cook. I'm sure you already have these ingredients in your pantry already. If not, I'm going to talk about the substitutes as well.
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Mahi Mahi:
This fish is to me more like a cross between cod and sowrdfish. It has a delicate, mild flavor, yet it can hold its shape very well. Doesn't smell or taste 'fishy'. You can find it in most supermarkets in the USA, but sometimes only in the freezer section. You can use it for pan-frying, grilling, baking, cooking as a curry/ stew, there's so many ways you can use this fish variety.
Pan Frying Mahi Mahi
For this recipe I use about 6.5 oz fillets. This takes about 4-5 minutes each side (total about 8 - 10 minutes) to pan fry mahi mahi. But this depends on the thickness of the fish and how hot your pan is. So always use an instant thermometer to check the doneness. The safe temperature for fish according USDA is 145F. I usually stop cooking as soon as the temperature reaches 140F. The temperature will rise as it rests. But if you're really sure that your fish is high quality and safe, you can stop cooking when the internal temperature reaches 135F. This makes an excellent moist fish.
Also I use a non-stick pan to cook them and I keep my heat at medium. Using a non-stick pan allows me to use less oil. But if you're using a stainless steel pan or a cast iron pan, you may need to to add a little bit more oil. Do not cook on high heat though, this will burn the spices that are coating the fish fillets.
Seasonings:
I only use a very few pantry seasonings. You probably already have all of these in your pantry. If not, use the ones you have and missing one or two seasonings won't affect the taste too much. I sometimes pan fry mahi mahi with just salt and pepper and it still tastes so good.
For Granulated Garlic and Granulated onion, you can use powdered garlic and onion too. I like to use paprika for a little smoky flavor but if you like your fish to be a little spicy, you can add some cayenne powder as well. Black pepper adds a wonderful pepperiness, so make sure to use freshly ground black pepper for maximum flavor. Also for herbs, I only use thyme, but dried dill is also a good addition.
Serving Ideas:
This Pan Fried Mahi Mahi is so versatile, you can make so many pairings and incorporate them into so many meals. I love to serve it with a simple salad with some lime or lemon wedges on the side to squeeze over fish fillets.
Pan fried Mahi Mahi is also great for making Tacos or Burritos or any kind of wrap or sandwich.
Also a great dish to make Rice and Curry bowls. I pair it with yellow rice or basmati rice along with red lentil curry and a side salad.
This quick and easy pan-fried Mahi Mahi recipe is so delicious, golden on the outside, moist and flaky on the inside. With just a few pantry ingredients, this is the perfect recipe for a healthy weeknight meal.
- 2 Mahi Mahi fish fillets (about 6.5 oz / 185g each)
- 3/4 tsp Salt
- 1/2 tsp Granulated garlic/garlic powder
- 1/2 tsp Granulated onion/onion powder
- 1/2 tsp Paprika
- 1/4 tsp Dried thyme
- 1/4 tsp Freshly ground black pepper
- 1 tbsp Avocado oil/Olive oil
- 2 wedges of lime or lemon for serving
Pat dry the fish fillets with paper towels to remove any excess moisture.
In a small bowl, mix all the seasonings (salt, granulated garlic and onion, paprika, black pepper and thyme).
Coat the fish fillets generously with the seasoning mix.
Heat a pan, add oil, and let the oil heat up. Then place the fish fillets carefully in the pan and fry for 4 minutes without touching. And then turn it over and fry for another 4- 5 minutes or until the fish is cooked through. (or when the internal temperature reaches 140°F - temp will continue to rise as it rests).
Rest the fish for about 5 minutes. Serve with lemon/lime wedges.
