Once heated, carefully add 1-2 filets to the pan to cook for 3-4 minutes on each side. Cooking time may vary depending on the thickness of the filet. Repeat with the remaining filets (see note).
Garnish with fresh lemon and serve with salad, rice, or pilaf.
The key to a well-seared fish is a well-coated, hot pan. Warm a cast-iron skillet on medium and give it time to heat up before cooking the fish.
Mahi-mahi is versatile and cooks well, but it's still a lean fish; they will dry out if they overcook, and no one wants that.
When the fillet easily releases from the pan, it is done cooking. If it sticks, it's not quite ready. Give it more time. Use a food thermometer to check the temperature; the safe internal temperature for mahi-mahi is 137° F (58° C).
Speaking of hot- there could be a lot of smoke!! Do yourself a favor and turn on your exhaust fan. I often remember when it's already too late.
The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Check out our web story for pan-seared blackened mahi-mahi!