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Pan Seared Mahi Mahi

Mahi Mahi is not as common in the UK as it is in the USA. It’s fish is a beautiful fish that is not only sustainable but very easy to cook.  It has a firm white flesh that is fairly mild in flavour.  This makes it quite adaptable, hearty enough to grill and yet firm enough to sear, glaze, fry, etc. Great for Fish Taco’s (recipe available see posts) and  for pan frying!

Full recipe instructions and lots more information on Mahi Mahi at The English Kitchen https://theenglishkitchen.blogspot.com/2019/08/pan-seared-mahi-mahi.html

Pan Seared Mahi Mahi by Marie Rayner
Print Recipe
Pan Seared Mahi Mahi by Marie Rayner
Print Recipe
Recipe Notes


  • 4 Mahi Mahi fillets (each about 4 - 6 ounces)
  • 1 1/2 tsp smoked Spanish Paprika
  • 1 tsp dark soft brown sugar
  • 1/2 tsp garlic powder (not salt)
  • 1/2 tsp onion powder (not salt)
  • 1/2 tsp fine sea salt
  • 3/4 tsp ground cumin
  • 1/4 tsp chili powder
  • 1/4 tsp ground black pepper
  • 1/4 tsp dried oregano
  • 1 TBS light olive oil for frying


  1. Mix together the paprika, sugar, garlic and onion powders, salt, cumin, chili, black pepper and oregano in a small bowl.  Sprinkle the seasoning over both sides of each fillet and rub it in.
  2. Heat the oil in a large heavy based pa over medium high heat.  Add the fish fillets, presentation side down and cook for 2 to 3 minutes per side, or until  the fish reaches your desired level of doneness, bearing in mind that it will continue to cook while it sits.  Serve hot with your desired accompaniments.
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