Captain’s Pan Seared Mahi-Mahi
Blackbeard - The CaptainShare
Cooking the Mahi-Mahi
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Category
Seafood
Cuisine
Caribbean
Servings
4
Cook Time
30 minutes
Ingredients
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4 Mahi Mahi filets (about 6 ounces each)
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4 tablespoons unsalted butter
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2 tablespoons Texas Pete hot sauce (adjust to taste)
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2 tablespoons lemon juice (about half a lemon)
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Lemon wedges, for serving
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Fresh parsley, chopped, for garnish (optional)
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Blackbeard’s Spice Kraken Seasoning
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Blackbeard’s Spice Triton Seasoning
Directions
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.
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.
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
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.
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.