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Seared Mahi Mahi with Homemade Bell Pepper Butter Sauce

Seared to perfection, a tender Mahi Mahi filet sits upon a fragrant bed of jasmine rice, draped in a robust, homemade bell pepper butter sauce. Complete with a sprinkle of pine nuts and fresh parsley, this dish emanates warmth, comfort, and flavor in every bite.
1
35 min
TOTAL TIME
366
CALORIES
$4.87
PER SERVING
Seared Mahi Mahi with Homemade Bell Pepper Butter Sauce
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Ingredients
MAIN
4 SERVINGS
Salt
1/2 tsp salt
Mahi Mahi Fillets
4 whole mahi mahi fillets
of 6 ounces each
Extra Virgin Olive Oil
2 tbsp extra virgin olive oil
Black Pepper
1/2 tsp black pepper
SAUCE
Lime
1 whole lime
juiced
Vegetable Stock
1/4 cup vegetable stock
Garlic
4 cloves garlic
minced
Butter
2 tbsp butter
Cumin
2 tsp cumin
Onion
1/2 large onion
finely chopped
Bell Peppers
3 whole bell peppers
roasted and peeled
GARNISH
Pine Nuts
1/4 cup pine nuts
lightly toasted
Fresh Parsley
1/4 cup fresh parsley
finely chopped
Directions
MAIN
15 min
PREP TIME
20 min
COOK TIME
35 min
TOTAL TIME
1
Brush Mahi Mahi fillets with olive oil on both sides, and season with salt and black pepper.
2
Heat a large skillet over medium heat and cook Mahi Mahi for about 3-4 minutes on each side until cooked through. Set aside.
SAUCE
3
In the same skillet, add the finely chopped onion, minced garlic, and roasted bell peppers. Cook for about 5 minutes until onion is translucent.
4
Add vegetable stock and lime juice to the skillet and let it simmer.
5
Continue to cook the sauce for another 5 minutes until it thickens a bit, while stirring occasionally.
6
Season the sauce with cumin, salt, and pepper.
7
Stir in the butter until it melts and the sauce becomes smooth.
8
Return the Mahi Mahi fillets to the pan and spoon the bell pepper butter sauce over the fish.
GARNISH
9
Serve warm, garnished with toasted pine nuts and fresh parsley.
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Health Info
Macros
13g
CARBS
20g
FAT
9g
PROTEIN
Allowed on these diets
PALEO
WHOLE 30
MEDITERRANEAN
GLUTEN FREE
Contains these allergens
MILK
FISH
TREE NUTS
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Frequently Asked Questions
How to tell if my Mahi Mahi is fresh?
How long should I cook a Mahi Mahi fillet?
What type of seasoning works best with Mahi Mahi?
How do I prevent my Mahi Mahi from drying out?
Should I leave the skin on while cooking Mahi Mahi?
Can I bake Mahi Mahi?
Can Mahi Mahi be eaten raw?
Why does my Mahi Mahi taste fishy?
Can I pan sear Mahi Mahi?
What sauce goes well with Mahi Mahi?