Mediterranean Mahi Mahi features moist and perfectly seasoned pan-seared fillets with a robust sun-dried tomato and pine nut-based topping. It's perfect for a quick healthy meal any night of the week.
FREE EASY KETO DINNERS EBOOK
- ❤️ Why You’ll Love this Pan-Seared Mahi Mahi
- 🛒 What You’ll Need for Mediterranean Mahi Mahi
- How to Make Mediterranean Mahi Mahi
- Do You Leave the Skin on Mahi-Mahi While Cooking?
- What Does Mahi-Mahi Taste Like?
- How Do You Know When Mahi-Mahi is Done?
- How Do I Serve Mediterranean Style Mahi-Mahi?
- Tips for Cooking the Best Mahi-Mahi
- Is Mahi Mahi Healthy?
- More Keto Fish Recipes
❤️ Why You’ll Love this Pan-Seared Mahi Mahi
- Tender flaky fish with sweet, salty and briny topping
- Easy to make in under 30 minutes
- Creative way to serve any fish you like
- Fresh vibrant colors and flavors
During a busy and hectic week, if cooking a delicious and healthy restaurant quality meal seems impossible, this easy Mediterranean Mahi-Mahi recipe comes to the rescue. Using wholesome and nutritious ingredients, you can have it prepared and plated in just 20 minutes!
This incredible recipe starts with tender and succulent mahi fillets that are seasoned and pan seared to perfection. Then a Mediterranean-style topping is added that creates a taste and texture explosion with the first bite. Lemony, briny, tangy, sweet, it’s all there in one savory and delicious dish!
Whether you're wanting a quick weeknight meal or you're looking for truly a spectacular dinner that will impress all your guests, you'll simply love this Mediterranean style Mahi-Mahi.
If you love all the flavors in this recipe, you should also check out this Mediterranean Tuna Salad. It makes an awesome last minute lunch that is brimming with some of these same flavors.
🛒 What You’ll Need for Mediterranean Mahi Mahi
- Mahi Mahi
- Kalamata olives
- Sun-dried tomatoes
- Pine nuts
- Smoked paprika
- Garlic salt
- Ground black pepper
- Optional: red pepper flakes
*Exact measurements are listed in the recipe card below.
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How to Make Mediterranean Mahi Mahi
Cut the Mahi Mahi into 8 pieces and dry both sides with paper towels.
Season with the smoked paprika, salt and pepper.
Heat a large nonstick skillet to medium and add in the butter and half of the sun-dried tomato oil. Add in the mahi mahi skin side up and sear for a few minutes.
Tip: Using the sun-dried tomato oil is a great way to give your fish extra flavor!
Gently flip the fish over and cook a few more minutes on the other side. Once the temperature reaches at least 125°F-145°F when checked with an instant read thermometer, remove and set aside.
Tip: Try to resist the urge to move the mahi until it has a good sear and is ready to flip. This will create a nice crust over the tops.
In the same skillet, add in the garlic and sauté for about 15 seconds, making sure you don’t brown it. Stir in the remaining sun-dried tomato oil, lemon juice and zest.
Once combined, add in the sun-dried tomatoes, olives, capers, parsley, then cook for another 2 minutes.
Add the toasted pine nuts and toss.
Add the mahi mahi back into the skillet, spooning the mixture over the tops and once it’s heated through, remove and serve.
Do You Leave the Skin on Mahi-Mahi While Cooking?
I always recommended leaving the skin on while you’re cooking Mahi Mahi fish. The skin helps the fish stay moist while cooking. The fat in the skin also helps the fish to release from the pan or grill, without tearing the delicate meat.
What Does Mahi-Mahi Taste Like?
Mahi-mahi is a meaty type of white fish that has large flakes when it’s cooked. It's very mild, so it can take on the flavor of anything you add to it. This fish pairs really well with bold seasonings like the ones in the sun-dried tomato and caper topping in this recipe.
How Do You Know When Mahi-Mahi is Done?
If you don't have a thermometer, you can take a fork and press down on the fillet. It should flake easily and should not have any spots that appear transparent.
How Do I Serve Mediterranean Style Mahi-Mahi?
- If you’re not strict Keto, this mahi recipe will take Taco Tuesday to a whole new level. Serve it with low carb tortillas with some of the robust topping mixture for a meal the whole family will love.
- For those on strict Keto or low carb diets, you can simply serve with a side of cauliflower rice, grilled broccolini or a grilled zucchini.
- You can never go wrong with when you serve mahi-mahi in a lettuce wraps or flaked apart over a simple salad.
Tips for Cooking the Best Mahi-Mahi
- If you can’t find fresh mahi in your grocery store, the next best thing is to look for some that say, “quick-frozen” on the package.
- Before cooking it, dry the fillets off really well with paper towels. This gets the excess moisture off and allows the seasonings to stick and the fish to sear properly.
- Always make sure your skillet it hot before adding the fish. You want it to sear and not steam.
- Don’t crowd the skillet. Allow a little room around each fillet so the edges and sides of the fish are able to cook evenly. If the pan is overcrowded, the top and bottom of the fillets will be done, but the sides and center won’t be cooked all the way through.
- Whether you’re using stainless, nonstick or cast iron, once you place the fish into the skillet, don’t move it around and flip to too often. In fact, it’s best it you try to only flip it once. This not only ensures it gets nice color, but it also prevents the filets from breaking apart.
Is Mahi Mahi Healthy?
The addition of Mahi-Mahi is a great choice for Keto or any healthy diet. It’s an excellent low carb source of protein and it also contains essential amino acids which are good for the body. Mahi-mahi a rich source of iron and B vitamins as well.
More Keto Fish Recipes
- Spinach Artichoke Stuffed Salmon
- Red Snapper with Lemon Caper Sauce
- Baked Cod with Greek Salsa
- Maple Glazed Salmon
- Air Fryer Cod
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Mediterranean Mahi Mahi
- 2 pounds fresh Mahi Mahi
- ½ cup Kalamata olives, quartered
- ½ cup sun-dried tomatoes, chopped
- 1 ½ tablespoons capers
- 4 cloves garlic, minced
- ¼ cup pine nuts, toasted
- 1 lemon, zest and juice
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons sun-dried tomato oil, divided
- 1 tablespoon butter
- ½ teaspoon smoked paprika
- ½ teaspoon garlic salt
- ¼ teaspoon ground black pepper
- Optional: pinch of red pepper flakes
- Cut the Mahi Mahi into 8 pieces and dry both sides with paper towels. Season with the smoked paprika, salt and pepper.
- Heat a large nonstick skillet to medium and add in the butter and half of the sun-dried tomato oil. Add in the mahi mahi skin side up and sear for a few minutes. Gently flip the fish over and cook a few more minutes on the other side. Once the temperature reaches at least 125°F-145°F when checked with an instant read thermometer, remove and set aside.
- In the same skillet, add in the garlic and sauté for about 15 seconds, making sure you don’t brown it. Stir in the remaining sun-dried tomato oil, lemon juice and zest.
- Once combined, add in the sun-dried tomatoes, olives, capers, parsley, then cook for another 2 minutes. Add the toasted pine nuts and toss.
- Add the mahi mahi back into the skillet, spooning the mixture over the tops and once it’s heated through, remove and serve.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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