This Pan Seared Mahi Mahi is absolutely mouthwatering! Perfect for spring and summer, but it works anytime of year, since it is pan seared! The salsa is truly something special. This recipe also works well with halibut!
In a bowl, combine all salsa ingredients. Cover well and keep chilled in fridge.
Sprinkle fillets liberally with kosher salt and pepper on both sides.
Heat about 5 TB oil in a large nonstick frying pan at medium-high until very hot.
Carefully set one or two fillets (don't overcrowd) in hot oil and sear for 3 minutes Do not move fish; let it sit and get a good sear.
Carefully flip fish over. Cook another 3 minutes, or just until fish loses transparency and becomes fully opaque and browned. Immediately remove fish from pan, and repeat for other fillets.
Plate the cooked fish and serve alongside prepared salsa.
Notes
Your actual cook time will vary depending on fish fillet thickness and starting temperature of your fish.
If thicker than 1 inch, you may cook a bit longer. If thinner than 1 inch, lessen the cook time. The fish is done at at 125F.
Use as much oil as needed to fully coat the bottom of the pan.