This pan-seared mahi recipe combines fresh Florida mahi filets with sautéed peppers and onions, finished with a bright Key Lime butter sauce. It's a simple, restaurant-quality seafood dish ready in under 20 minutes.
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Start out by spreading out a sheet of aluminum foil onto a baking pan, leaving plenty of overhang on both sides of the pan. This will be very important later. Preheat oven to 350 degrees.
Thinly slice onions and peppers to create a bed of vegetables on the foil.
Place filets on top of onions and peppers and squeeze Key lime juice over fish.
Add seasonings.
Fold the extra foil over and pinch shut to create a pouch.
Try to make this pouch as airtight as possible as you want the ingredients to essentially steam themselves inside the bag and will allow the fish to absorb the pepper and onion flavors as it cooks. Bake for 20-25 minutes.
After removing the “bag," be careful when opening up the foil as the steam will be extremely hot.
Store leftovers in an airtight container refrigerated up to 2 days. Reheat gently in a 300°F oven for 5-7 minutes to avoid drying out the fish.
Mahi is done when it flakes easily with a fork and reaches 145°F internally. The flesh should be opaque throughout with no translucent center.
Yes. Key Limes have a more aromatic, slightly floral flavor, but Persian or regular limes work well. You may need slightly more juice for the same tartness.
Pat the filets completely dry before searing, use medium-high heat, and let them sit undisturbed for 3-4 minutes before flipping. This creates a golden crust that releases naturally.
Prep the vegetables and juice the lime up to 1 day ahead. Cook the mahi fresh to order for best texture, but leftovers keep refrigerated for 2 days.
Everglades seasoning is included as an alternative. Cajun seasoning, smoked paprika, or a simple salt-and-pepper blend also work if you prefer less spice.
