Captain’s Pan Seared Mahi-Mahi

Captain’s Pan Seared Mahi-Mahi

Get ready to savor the flavors of the sea with this pan-seared mahi-mahi recipe. Light, flaky, and beautifully golden on the outside, mahi-mahi is the perfect fish for a quick, yet delicious meal. Seared in a hot skillet until crispy, then paired with bright citrus and fresh herbs, this dish delivers a taste of the ocean in every bite. Whether you’re looking for a simple weeknight dinner or something special to impress your guests, this mahi-mahi recipe brings vibrant flavors that’ll have everyone hooked. Dive into this easy and elegant seafood delight!

Cooking the Mahi-Mahi

Servings

4

Cook Time

30 minutes

Cuisine

Caribbean

Category

Seafood

Cooking the Mahi-Mahi

Ingredients

  • 4 Mahi Mahi filets (about 6 ounces each)

  • 4 tablespoons unsalted butter

  • 2 tablespoons Texas Pete hot sauce (adjust to taste)

  • 2 tablespoons lemon juice (about half a lemon)

  • Lemon wedges, for serving

  • Fresh parsley, chopped, for garnish (optional)

  • Blackbeard’s Spice Kraken Seasoning

  • Blackbeard’s Spice Triton Seasoning

Directions

  1. Season the Mahi Mahi Fillets:

    Pat the Mahi Mahi filets dry with paper towels.

    Season the top side of the filets with Blackbeard’s Spice Kraken Seasoning then sprinkle some Blackbeard’s Spice Triton Seasoning on top of the filets as well.

  2. Melt the Butter and Prepare the Sauce:

    In a large skillet, melt the butter over medium heat.

    Once the butter is melted and begins to foam, add the Texas Pete hot sauce and lemon juice to the pan.

    Stir to combine, allowing the flavors to meld for about 1-2 minutes.

  3. Cook the Mahi Mahi:

    Place the seasoned Mahi Mahi filets in the pan, skin-side down (or the side where the skin used to be if your filets are skinless).

    Cook without flipping, allowing the fish to sear in the butter, Texas Pete, and lemon juice mixture.

    Continue cooking for about 6-10 minutes, depending on the thickness of the filets, until the internal temperature of the fish reaches 140°F. The fish should be opaque and flake easily with a fork

  4. Baste the Filets:

    While the filets are cooking, use a spoon to gently baste the tops of the filets with the butter sauce from the pan. This helps to infuse the fish with the sauce flavors.

  5. Serve:

    Once the filets reach 140°F, carefully remove them from the pan and transfer them to a serving plate.

    Drizzle any remaining pan sauce over the fillets.

    Garnish with fresh parsley and serve with lemon wedges on the side.
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