Pan-Seared Mahi with Blistered Tomatoes and Corn
Pan-Seared Mahi with Blistered Tomatoes and Corn
Ingredients
For the Pan-Seared Mahi
- 4 mahi fillets, thawed, patted dry
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika, optional
For the Blistered Tomatoes and Corn
- 2 cups cherry tomatoes, halved
- 1 1/2 cups frozen corn, thawed
- 2 garlic, cloves, minced
- 1 tablespoon olive oil
- 1/4 cup fresh basil, chopped
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
- 1
If using frozen mahi fillets, ensure they are fully thawed. Pat the fillets very dry with paper towels. Season both sides of each fillet with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon paprika (if using).
⏱️ 5 min
- 2
Heat 2 tablespoons of olive oil in a large non-stick skillet or cast-iron pan over medium-high heat until shimmering. Carefully place the seasoned mahi fillets in the hot pan, ensuring not to overcrowd. You may need to cook in batches.
⏱️ 2 min
- 3
Sear the mahi for 3 to 5 minutes per side, depending on thickness, until golden brown and cooked through. The internal temperature should reach 145°F. Remove the cooked mahi from the pan and set aside on a plate, loosely tented with foil to keep warm.
⏱️ 8 min
- 4
Reduce the heat to medium. Add 1 tablespoon of olive oil to the same skillet. Add the halved cherry tomatoes and minced garlic. Cook, stirring occasionally, for 5 to 7 minutes, until the tomatoes begin to soften and blister.
⏱️ 7 min
- 5
Stir in the thawed frozen corn. Cook for another 2 to 3 minutes, until the corn is heated through. Season the tomato and corn mixture with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper.
⏱️ 3 min
- 6
Remove the skillet from the heat and stir in the chopped fresh basil. Taste and adjust seasoning if necessary.
⏱️ 1 min
- 7
Serve the pan-seared mahi fillets immediately, topped generously with the blistered tomato and corn mixture.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pan-Seared Mahi with Blistered Tomatoes and Corn
Ingredients
For the Pan-Seared Mahi
- 4 mahi fillets, thawed, patted dry
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika, optional
For the Blistered Tomatoes and Corn
- 2 cups cherry tomatoes, halved
- 1 1/2 cups frozen corn, thawed
- 2 garlic, cloves, minced
- 1 tablespoon olive oil
- 1/4 cup fresh basil, chopped
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
- 1
If using frozen mahi fillets, ensure they are fully thawed. Pat the fillets very dry with paper towels. Season both sides of each fillet with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon paprika (if using).
⏱️ 5 min - 2
Heat 2 tablespoons of olive oil in a large non-stick skillet or cast-iron pan over medium-high heat until shimmering. Carefully place the seasoned mahi fillets in the hot pan, ensuring not to overcrowd. You may need to cook in batches.
⏱️ 2 min - 3
Sear the mahi for 3 to 5 minutes per side, depending on thickness, until golden brown and cooked through. The internal temperature should reach 145°F. Remove the cooked mahi from the pan and set aside on a plate, loosely tented with foil to keep warm.
⏱️ 8 min - 4
Reduce the heat to medium. Add 1 tablespoon of olive oil to the same skillet. Add the halved cherry tomatoes and minced garlic. Cook, stirring occasionally, for 5 to 7 minutes, until the tomatoes begin to soften and blister.
⏱️ 7 min - 5
Stir in the thawed frozen corn. Cook for another 2 to 3 minutes, until the corn is heated through. Season the tomato and corn mixture with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper.
⏱️ 3 min - 6
Remove the skillet from the heat and stir in the chopped fresh basil. Taste and adjust seasoning if necessary.
⏱️ 1 min - 7
Serve the pan-seared mahi fillets immediately, topped generously with the blistered tomato and corn mixture.
⏱️ 1 min