Pan-Seared Mahi Mahi with Mediterranean Salsa
Delicate white fish seared then roasted with a bright, briny salsa of tomatoes, olives, and peppers finished with crumbled feta. Greek-inspired flavors make this elegant enough for weeknight dinners or entertaining. The quick sear creates a golden crust while the salsa infuses the fish during a brief oven finish. Perfect when you want restaurant-quality seafood at home without complexity.
Ingredients
- 2 6 oz mahi mahi filletshalibut or cod1:1white fishadds fish
mild flavor similar
- 4 tsp olive oil, divided
- ¼ C onion, diced
- ½ green bell pepper, stem removed, seeded, chopped into 1/2 inch pieces
- 1 tsp garlic, finely minced
- 1 tsp Greek seasoning
- ½ C picante saucefresh diced tomatoes + lime juice + cilantro1/2 C fresh tomatoes + 1 T lime + 1 T cilantrofresher profile
4
- ¼ C chicken broth
- 2 T Kalamata olives, sliced
- salt, to taste
- black pepper, freshly ground, to taste
- 2 T feta cheese, crumbled
Instructions
- 1
Thaw fish overnight in refrigerator, or in cold water if necessary.
- 2
Preheat oven to 425F/425°F.
- 3
Let fish come to room temperature.
- 4
Heat 2 teaspoons olive oil in large skillet over medium-high heat.
- 5
Add onion and bell pepper, saute until starting to brown.
- 6
Stir in garlic and Greek seasoning, cook 1 minute.
- 7
Add picante sauce, chicken broth, and olives, simmer over medium-low until slightly reduced and thickened, about 5-6 minutes.
- 8
Transfer salsa to bowl and wipe out pan.
- 9
Add remaining 2 teaspoons olive oil to pan, heat 1 minute over medium-high.
- 10
Sear fish 2 minutes per side until golden.
- 11
Arrange seared fish in oiled baking dish, spoon salsa over top.
- 12
Roast 6 minutes until fish is cooked through.
- 13
Remove from oven and sprinkle with feta cheese.
- 14
Serve hot.
Tips
Pat fish dry before searing for a better crust; moisture prevents browning.
Don't skip bringing fish to room temperature so it cooks evenly through.
Substitute homemade or jarred salsa for picante sauce if preferred.
Good to Know
Refrigerate leftovers in airtight container up to 2 days. Fish quality declines after this; freezing not recommended due to texture loss.
Prepare salsa up to 1 day ahead; store refrigerated. Thaw fish overnight. Sear and roast just before serving.
Serve immediately while hot. Pairs well with couscous, rice, or crusty bread to soak up salsa. Add lemon wedges for brightness.
Common Mistakes
Use cold fish to avoid uneven cooking and pale crust.
Skip patting fish dry to prevent proper browning.
Overcook in oven to avoid dry, flaky texture; 6 minutes is sufficient.
Substitutions
mild flavor similar
4
FAQ
Can I use frozen mahi mahi without thawing overnight?
Yes, thaw in cold water for 1-2 hours, changing water every 30 minutes. Overnight thawing in the refrigerator is preferable for best texture and food safety.
What if I don't have Greek seasoning?
Combine dried oregano, garlic powder, and a pinch of dried thyme. Use same amount. Or substitute Italian seasoning in a pinch, though flavor profile shifts slightly.
Can I make this ahead and reheat?
Cook just before serving for best results. Reheating makes fish tough and dry. Prepare salsa ahead; sear and roast fresh.