Pan Seared Mahi Mahi Recipe
We love the sweet flavor and large, flaky texture of our fresh Mahi Mahi, especially when pan seared and topped with this easy avocado salsa. The salsa suits most fish, so once you’ve tried it on Mahi Mahi, keep it in your back pocket to serve over other fish like striped bass.
- 2 medium avocados
- ½ small red onion, diced
- 1 small jalapeño, seeded and diced
- 1 small clove garlic, minced
- 1 red bell pepper, cored, seeded, and diced
- 2 Tablespoons fresh cilantro, chopped
- 2 limes, one juiced, one cut into wedges
- 2 Tablespoons extra-virgin olive oil
4 x 8-ounce mahi mahi portions
- 2 Tablespoons sunflower or canola oil
- kosher salt
- freshly ground black pepper
- Preheat a large cast-iron grill pan over moderate heat until hot.
- While the grill pan heats up, halve, pit, peel, and dice the avocados; transfer to a mixing bowl.
- Add the red onion, jalapeño, garlic, bell pepper, cilantro, lime juice, olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper to the avocado; stir to combine the salsa. Cover and chill until ready to serve.
- Pat the mahi mahi portions dry with paper towels. Season with salt and pepper on both sides and drizzle with sunflower oil.
- Working in batches if necessary, add the mahi mahi to the grill pan; cook, turning once, until firm to the touch, opaque in appearance, and lightly charred, 6-8 minutes.
- Divide the mahi mahi between plates and top with the avocado salsa; serve with lime wedges on the side for squeezing over.