Sun Dried Tomato Basil Mahi Mahi Recipe
Tender, firm and flaky pan seared mahi mahi fillets cooked with delicious combination of shallots, sun dried tomatoes, and basil. It's a very simple combination of 5 ingredients and will be done in less than 30 minutes. You will end up with a perfectly flavorful bite every time.
Servings: 4
Calories: 355kcal
Ingredients
- 1.5 lb mahi mahi fillets
- salt
- fresh cracked black pepper
- 4 tbsp butter divided
- 3 shallots
- 4 garlic cloves
- 6 oz sun dried tomatoes in oil discard oil
- 5-6 large basil leaves
Instructions
- Slice shallots, peel and smash garlic, julienne sun dried tomatoes and basil, and set it aside while preparing the fish.
- Pat each fish fillet dry with a paper towel and season it with salt and pepper on both sides.
- Preheat a cooking pan over medium heat until hot and add 2 tbsp. of butter. Once butter is melted, swirl it around to coat the entire bottom of the pan and add fish fillets.
- Sear mahi mahi for about 4-5 minutes on each side (use a fish spatula to flip it over). Take all fish fillets out of the pan and set aside.
- Add remaining butter to the pan and let it melt. Saute shallots until starts to brown and add garlic. Once garlic is fragrant, add sun dried tomatoes and saute for a minute or so. Add basil and stir.
- Place seared fillets back to the pan and nestle them among the veggies. Spoon some of the sun dried tomato mixture over the top of each fish fillet and cook for just another minute or so.
- Take the fish out of the pan right away so it doesn’t keep cooking and serve.
Notes
- Storing: Properly stored in an air-tight container, mahi mahi will last for 3-4 days in the refrigerator.
- Reheating: You can easily reheat it in the pan, over medium to medium-low setting until it's just heated through. It's best to reheat fish in the pan covered with a lid to help keep heat uniform and retain the moisture.
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- Mahi mahi is done when it turns opaque throughout, much like most other seafood.
- Time for cooking it will depend on the size and thickness but on average, cooked in the pan, it will take 4-5 minutes on each side.
- You can also use a meat thermometer and insert it into the center of the thickest part in the fish. Safe fish temperature is 145°F but I find it a little dry at 145°F. I pull my mahi mahi out around 137°-140°F.
Nutrition
Calories: 355kcal | Carbohydrates: 14g | Protein: 34g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 155mg | Sodium: 367mg | Potassium: 1448mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1235IU | Vitamin C: 45.7mg | Calcium: 61mg | Iron: 3.3mg