Pan fried Mahi Mahi is cooked and served in a rich tomato mascarpone sauce with dill. An easy fish dinner made in under 20 minutes, making it a great low carb dinner or lunch.
The mild sweet flavour of Mahi Mahi goes well with the creamy and easy to make tomato mascarpone sauce. The dill is the perfect herb for both the fish and the sauce. This has a Chief Taster thumbs up as it combined one of his favourite fishes with a old favourite sauce. Two sources of happiness of a plate!
Mahi Mahi is so good that they named it twice! Its Hawaiian name means “strong strong” but it’s taste is mild and sweet when cooked. It is also known as dorado and dolphin (no relation to the dolphin I must add!), giving it three ways to order a fillet of delicious fish! The only decision is what sauce to use and how to cook it.
PAN SEARED MAHI MAHI
Mahi Mahi is a great fish to pan fry as due to its firm meat it does not fall apart and holds its shape. Just be careful not to overcook this fish. Cook it until is starts to flake and don’t go beyond that. If you were a steak eater and wanted to try a fish dish, then Mahi Mahi is the fish for you! Serve this pan seared mahi mahi dish with a side of keto creamed spinach or pan fried vegetables. A light salad would be great too.
TIPS FOR COOKING MAHI MAHI
Mahi mahi is an easy fish to cook and you can’t really go wrong with it. Here are a few pan seared Mahi Mahi cooking tips:
- Cooking Mahi Mahi is like cooking any other white firm fish.
- Use portions with at least one inch thickness so that they don’t overcook.
- Ensure that the oil in the pan is warm and heated through before adding the fish.
- To check is the fish has cooked through, use the tip of a sharp knife to cut into the thickest part of the fillet. If the fish is ready and cooked through, it will appear opaque but will still be moist.
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Pan Seared Mahi Mahi in Tomato Mascarpone Sauce
- 2 fillets mahi mahi
- 4 oz mascarpone
- 2 tablespoons dill, fresh chopped
- 2 tablespoons tomato paste sugar free
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- Heat the olive oil in a frying pan on a medium heat.
- Season the fish with salt and pepper, then add to the frying pan.
- Sautee for 5 minutes on each side, turning only once.
- Whilst the fish is cooking make the sauce by placing the mascarpone, tomato paste, lemon juice & dill in a small saucepan and gently heat. Stir until all ingredients are blended. Season to taste.
- Pour the sauce over the fish in the pan and cook for a further 2 minutes.
- Serve with green vegetables or a salad.