Julie Knott

Pan-Seared Mahi Mahi with Tomato Lemon Sauce

Every Sunday, we have my family come over for a big Sunday dinner. We always try to make something new and different and this past Sunday was no exception!

We saw the fish guy at the farmer’s market on Saturday and knew we’d be having fish all weekend. Trevor and I tend to buy nicer food to cook at home instead of going out – it’s always less expensive and we love to cook together to make tasty dishes. So, we started off with simple pan-fried fresh crab cakes on Saturday for dinner, followed by grilled jumbo shrimp over salad for lunch Sunday, and finally, this mahi mahi dish for dinner. It was such a good eating weekend!

All you have to do to make the mahi mahi is pan fry it, make the sauce and put those two steps together! It’s peasy! It’s why fish is slowly becoming more of a staple in my diet – it’s so healthy and quick to make.

Tell me what your favorite fish is to make in the comments below, and maybe I’ll make it next! Happy cooking!

Pan-Seared Mahi Mahi with Tomato Lemon Sauce

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 Mahi Mahi fillets
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cups cherry tomatoes
  • 2/3 cup shallots, finely diced
  • 4 cloves garlic minced
  • 1/2 cup chicken stock
  • 1 tablespoon white wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons basil, chopped

Directions

  1. Using a paper towel, pat the mahi mahi fillets dry on both sides before generously seasoning them with salt and pepper.
  2. Heat the olive oil and butter in a large skillet on medium high heat. Once hot add in the mahi mahi fillets and leave them to cook untouched for 3 minutes until they are golden brown in color and then flip them over and cook for an additional 3 minutes on the other side. Set the cooked mahi mahi aside on a plate.
  3. Add the tomatoes to the pan and leave them to cook for 4 minutes until they begin to blister and then add in the diced shallots and garlic and cook for 1 minute until fragrant. Next, add the chicken stock, white wine vinegar and lemon juice to the pan, bring to a simmer and leave to cook for 4 minutes. Stir in the lemon zest and chopped basil.img_6278
  4. Return the mahi mahi fillets to the pan. Spoon the sauce overtop each fillet before serving. Enjoy! img_6281

 Original recipe can be found here. 

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