When my husband gets creative in the kitchen, we end up with delicious dinners like this pan-seared Mahi Mahi recipe! He prefers skinless Mahi Mahi filets but … if you need to remove the skin from the fish, cook skin side down for about 1 minute and the skin will peel back easily. We hope you enjoy this dish- it comes together in one pan!

Pan-Seared Sherry Mahi Mahi

Lydia Menzies

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Ingredients

  

• 1 1/2- 2 lbs. Mahi Mahi fillets
• 1 piece bacon
• 1/2 cup Sherry cooking wine
• 1/4 cup chicken broth
• salt and pepper to taste
• 2 cloves garlic, minced
• 3 TBSP olive oil
• 1/8-1/4 cup fresh basil, chopped
• 1/8 cup plain bread crumbs
• 1/2 cup portabella mushrooms, sliced
• 1/8 cup parsley, chopped
• 1/4 cup sliced radishes

Instructions

 

• Salt and pepper the side of the fish without skin.
• Let fish set for about 30 mins. and come to room temperature.
• In large pan, cook piece of bacon. Set bacon aside but leave grease in pan.
• Add 1 TBSP olive oil to pan with bacon grease.Heat over medium heat
• Place fish in pan skin-side down for about 3 minutes.
• While fish is cooking, sprinkle on a thin coating of bread crumbs.
• Flip fish and remove skin.
• Add salt and pepper to the fish and then repeat the coat of breadcrumbs on this side of fish, too.
• Flip the fish every few minutes until cooked- it will be white and slightly flaky.
• Remove fish from pan to a dish and cover the fish to keep warm.
• In the pan, add 2 TBSP olive oil and cook garlic for about a minute.
• Next, add the Sherry cooking wine and cook until liquid has reduced by half.
• Add mushrooms, radish- and crumble the bacon into the pan. Cook for 1-2 minutes.
• Add parsley and basil and then pour in chicken broth. Cook for another minute and then add Mahi Mahi back to pan. Turn off heat.
• Serve Mahi Mahi on a plate with juices spooned over top of fish.

Cheers,

Lydia xo