Mahi Mahi with Roasted Pepper Butter Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
334 kcal
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Course
Main Course
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Cuisine
American
Mahi Mahi with Roasted Pepper Butter Sauce
Description
Mahi Mahi fillets are pan-seared in olive oil, seasoned with salt and black pepper to bring out their natural flavor and firm texture. The cooking process retains moisture inside while producing a tender, flakey texture. Meanwhile, the sauce is made by sautéing finely chopped onion, garlic, and roasted peppers in the fish pan to capture residue flavors, then combined with vegetable stock, lime juice, butter, and cumin for a rich, slightly tangy accompaniment.
Serving the Mahi Mahi with the roasted pepper butter sauce spooned over the top adds layers of complexity, including a mildly nutty element from toasted pine nuts and the fresh green note of parsley. The sauce's citrus brightness from lime balances the richness of butter and roasted peppers.
For best results, use a hot skillet and pat the fish dry before seasoning to ensure a good sear and avoid sticking. Cook the fish 3 to 4 minutes per side, avoiding overcooking to maintain tenderness. This dish can be served warm, suitable for a refined seafood main course.
Ingredients
- 2 Tablespoon extra virgin olive oil
- 4 mahi mahi fillets
- salt to taste
- black pepper to taste
- ½ onion finely chopped, large
- 4 garlic finely chopped, cloves
- 3 roasted peppers finely chopped
- ¼ cup vegetable stock or water
- lime juice of 1/2 lime
- 2 Tablespoon butter
- 2 teaspoon cumin
- ¼ cup pine nuts
- parsley for garnish, fresh
Instructions
- Heat 1-2 Tbsp olive oil in a large skillet over medium-high heat. Season Mahi Mahi with salt and black pepper on both sides.
- Cook Mahi Mahi in the skillet for about 3-4 minutes on each side until cooked through and flesh flakes easily. Transfer to a serving platter.
- Add onion, garlic, roasted peppers to the skillet, and cook for a couple of minutes until onion is translucent about 3-4 minutes. Add vegetable stock, juice of a half lime, and butter. Cook the sauce for another 5 minutes until it thickens a little bit while stirring occasionally. Season with cumin, and salt and pepper to taste.
- Return the fish to the pan and cover with sauce.
- Serve warm, spoon roasted pepper butter sauce over the fish, and garnish with pine nuts and parsley.
Notes
- Use a nonstick or cast iron skillet for cooking to prevent sticking.
- Pat fish dry before seasoning and cooking to achieve a good sear.
- Cook fish about 3-4 minutes per side; internal temperature should reach 145ºF to avoid overcooking.
- Fresh lime juice is preferable for a brighter flavor compared to bottled juice.
- Fish can be cooked with or without skin based on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 5g | 2% |
| Protein | 33g | 66% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 139mg | 46% |
| Sodium | 649mg | 27% |
| Potassium | 848mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 672IU | 13% |
| Vitamin C | 15mg | 17% |
| Calcium | 55mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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