Pan-Seared Mahi-Mahi with Charred Peppers and Cilantro-Lime Oil
- Serves
- 4 servings
- Prep
- 12 min
- Cook
- 18 min
- Cost
- $28.00
- Nutrition
- 340 cal · 38g protein
- quick
- high-protein
🍳 1 pan · Picky-eater safe bet: raw veg on the side
Pan-Seared Mahi-Mahi with Charred Peppers and Cilantro-Lime Oil is a Caribbean weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $28 in groceries. You'll need 1 pan, and the 8 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain raw veg on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Fish— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
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Ingredients
- 1½ lb mahi-mahi fillets
- 2 count bell peppers
- 1 bunch cilantro
- 2 count limes
- 4 tbsp olive oil
- 2 cloves garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
Steps
- Chop cilantro, mince garlic, and juice both limes; whisk together with 2 tbsp olive oil and set aside.
- Slice peppers into thick strips; heat 2 tbsp olive oil in a large skillet over medium-high heat, char peppers 4 minutes per side until blistered, then transfer to a plate.
- Pat mahi-mahi dry, season with salt and pepper, and sear in the same skillet 3–4 minutes per side until opaque and flakes easily (145°F).
- Return peppers to the skillet, pour cilantro-lime oil over fish and peppers, and toss gently.
- Plate fish with charred peppers and drizzle with all oil from the pan.
- Picky eater tip: serve a plain piece of fish, seasoned with just salt, with the cilantro-lime oil on the side.
- Make ahead: whisk the cilantro-lime oil and slice the peppers up to a day ahead and keep them in the fridge.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 38 g
- Carbohydrates
- 10 g
- Fiber
- 2 g
- Sugar
- 3 g
- Fat
- 15 g
- Saturated fat
- 2 g
- Sodium
- 480 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: Alexey Demidov / Unsplash