Description
A quick and flavorful pan-seared mahi mahi recipe featuring a rich umami butter sauce that perfectly complements the tender, flaky fish. Ready in 30 minutes, this dish is seasoned with Old Bay and finished with a savory blend of fish sauce, soy sauce, garlic, and brown sugar for a deliciously balanced taste.
Ingredients
Fish
- 1 – 1 1/2 lb fresh mahi mahi, cut into fillets with skin-on or off
- Old Bay seasoning, to taste
- 1 tablespoon olive oil
Umami Butter Sauce
- 2 tablespoons fish sauce (e.g., Red Boat)
- 2 tablespoons fresh lemon juice
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons packed light or dark brown sugar
- 4 cloves garlic, minced or pressed
- 4 tablespoons unsalted butter, cut into pieces
- 1 tablespoon lightly dried parsley or freshly chopped parsley
Instructions
- Season & rest the fish: On a large plate, season mahi mahi fillets with Old Bay seasoning on all sides to taste. Set aside the fish to rest and come to room temperature for about 20 minutes, allowing the seasoning to penetrate.
- Prep the umami sauce: In a small bowl, combine fish sauce, lemon juice, soy sauce, brown sugar, and minced garlic. Whisk well until thoroughly blended and set aside for later use.
- Sear the fish: Heat olive oil in a large nonstick skillet over medium-high heat until shimmering. Swirl to coat the skillet bottom evenly. Place mahi mahi fillets carefully, cooking undisturbed for 3-4 minutes until a golden-brown crust forms on the bottom and the sides are partially cooked.
- Flip and cook second side: Using a fish spatula, carefully turn the fillets over. Cook for an additional 1-2 minutes until the fish is opaque, flaky, and cooked through but still moist.
- Add umami sauce and butter, then simmer: Lower heat to medium-low, pour the prepared umami sauce into the skillet, then add butter pieces. Let the sauce and butter simmer together for 1-2 minutes until the butter is melted and the sauce slightly thickened. Sprinkle parsley over the fillets and baste the fish by spooning sauce repeatedly over them. Turn off heat and continue basting while gently swirling the skillet for about 20 seconds to meld flavors with residual heat.
- Serve: Plate the pan-seared mahi mahi with umami butter sauce alongside your preferred side dishes such as mashed potatoes or steamed green beans. Enjoy immediately for best flavor and texture.
Notes
- Letting the fish come to room temperature ensures even cooking and better searing.
- If you don’t have Old Bay seasoning, a mixture of paprika, celery salt, and black pepper can be used as a substitute.
- Use a fish spatula or a thin slotted spatula for easy flipping without breaking the fillets.
- Parsley can be fresh or lightly dried, but fresh parsley gives a brighter finish.
- This recipe works well with skin-on or skinless mahi mahi fillets depending on your preference.
- The umami sauce can be adjusted for saltiness by varying the soy sauce and fish sauce quantities slightly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
