Fresh From Florida: Mahi

Name: Pan-Seared Mahi with Florida Peppers and Key Lime
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 2 8oz. mahi filets; 1 Florida onion; 6-8 mini peppers; 1 Key Lime; 2 tbsp. butter; 1 tsp. sea salt; 1 tsp. fresh cracked pepper; 1 tsp. Old Bay or Everglades seasoning

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.

🌍Seafood

Total

25 min

Servings

4

Difficulty

Medium

Est. Cost

$17–$28

Recipe Source

View original recipe

From Sunnysweetdays · by Krystal | Sunny Sweet Days

Ingredients

2 8oz. mahi filets
1 Florida onion
6-8 mini peppers

1 Key Lime

2 tbsp. butter

1 tsp. sea salt

1 tsp. fresh cracked pepper

1 tsp. Old Bay or Everglades seasoning

8 Ingredients

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Instructions

1
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.
2
Thinly slice onions and peppers to create a bed of vegetables on the foil.
3
Place filets on top of onions and peppers and squeeze Key lime juice over fish.
4
Add seasonings.
5
Fold the extra foil over and pinch shut to create a pouch.
6
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.
7
After removing the “bag," be careful when opening up the foil as the steam will be extremely hot.

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Tips & Notes

Pro tips

Pat mahi filets dry with paper towels before cooking—moisture prevents proper browning and creates steam instead of a sear.
Don't flip the filets more than once; let them sit 3-4 minutes on the first side to develop a golden crust before turning.
Add the butter in the last minute of cooking and tilt the pan to baste the filets for extra flavor and a silky finish.
Mini peppers cook faster than larger ones; cut larger peppers into similar-sized pieces for even cooking in 5-6 minutes.

Substitutions

Florida onion → yellow or sweet onion (milder flavor)
Mini peppers → bell pepper strips or poblano (similar cook time and texture)
Old Bay/Everglades seasoning → Cajun seasoning or smoked paprika (adjust salt to taste)
Key Lime → Persian or regular lime (use slightly more juice)

Storage & make-ahead

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.

Common Questions

How do I know when mahi is cooked through?

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.

Can I use regular limes instead of Key Limes?

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.

What's the best way to prevent the mahi from sticking to the pan?

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.

Can I make this ahead?

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.

Can I substitute Old Bay seasoning?

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.