Seared Mahimahi with Honeyglazed Carrots Corn Salsa

Q: Can I use frozen mahi-mahi for this seared mahi-mahi recipe?

Absolutely! Frozen mahi-mahi is a great option, especially if you don't live near the coast. Just be sure to thaw it completely in the refrigerator overnight before cooking. Pat it dry with paper towels before seasoning and searing. This helps to get a good sear and prevents the fish from steaming instead of browning.

Q: How long will leftover seared mahi-mahi with honey-glazed carrots and corn salsa last in the fridge, and what's the best way to reheat it?

Leftover seared mahi-mahi is best enjoyed within 1-2 days. Store it in an airtight container in the refrigerator. For reheating, gently warm the fish in a skillet over low heat with a little bit of oil or butter, or you can also microwave it in short bursts to prevent it from drying out. Reheating the carrots and salsa separately can help maintain their texture.

Q: What are some variations I can make to this seared mahi-mahi recipe to make it my own?

Get creative, Chef! Try different spice rubs for the mahi-mahi, like a Cajun blend or a citrus-herb mix. You could also experiment with different glazes for the carrots, such as maple syrup or balsamic vinegar. For the salsa, think about adding a kick with some jalapeño or habanero. The possibilities are endless, so have a go!

Seared MahiMahi Recipe Tropical Twist with HoneyGlazed

By Laura TideAugust 16, 2025

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4.00 (4 Ratings)

Table of Contents

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Recipe Introduction

Quick Hook

Ever find yourself craving something a bit fancy but still easy? This Seared Mahi Mahi recipe is your answer. It's a tropical vacation on a plate with a sweet honey twist.

Brief Overview

This recipe marries the mild flavor of mahi mahi with some Honey Glazed Carrots recipe and a zesty corn salsa. While it's not some ancient family secret , it screams fresh and delicious.

I'd rate it a medium difficulty. It takes about 45 minutes and feeds two hungry folks.

Main Benefits

Fish is brain food, right? So, it's kinda healthy! Serve it up for date night or a weekend treat. What makes this Mahi Mahi with Corn Salsa special? Well, it's like sunshine in a bowl.

Let's get cooking!

Ready to dive in?

What's in This Dish?

Here's what you'll need:

Carrots, butter, and honey for the Honey Glazed Carrots recipe .
Red onion, bell pepper, corn, and tomato for the Corn Salsa recipe .
Mahi mahi fillets and some spices for the main event.

**What Makes This Pan-Seared Fish Recipe Shine?**

What does " Best Fish for Searing " mean? It's the perfect sear on the Mahi Mahi Cooking Time , right? We're using fresh ingredients .

Honestly, that makes all the difference! I think that the Tropical Fish Recipe is the main point of this recipe.

It's a Quick Mahi Mahi Recipe that you must have in your repertoire. Let's do this.

Quick Tips and My Mishaps

Seared Mahimahi with Honeyglazed Carrots Corn Salsa presentation

I almost burnt the garlic once. Keep an eye on that sucker! Use fresh corn. Frozen is okay, but fresh is chef's kiss .

If you can’t find mahi mahi , try cod. It's almost the same flavor. If it's Healthy Fish Dinner Ideas you are looking for, you found the perfect one!

Ingredients & Equipment: Let's Get Cooking!

So, you're ready to tackle this Seared Mahi Mahi recipe ? Awesome! Before we dive into the actual cooking, let's make sure we've got everything we need.

Trust me, nothing's worse than realising you're missing a key ingredient halfway through!

Main Ingredients: Quality is Key!

Here’s the rundown for our Honey Glazed Carrots, Corn Salsa, and that glorious Mahi Mahi. I've given you both US and metric measurements because, you know, some of us are still clinging to Imperial!

For those Sweet Honey Glazed Carrots:

Carrots: 2 medium carrots, about 200g/7oz . Get vibrant ones, not the sad, bendy ones from the back of the fridge.
Butter: 1 1/2 tablespoons (that's about 21g ). Unsalted is best.
Honey: 1 1/2 tablespoons ( 32g ).
Black pepper: Just a pinch.

Let’s Make that Zesty Corn Salsa:

Red Onion: 1 small one ( 80g/3oz ), thinly sliced.
Yellow Bell Pepper: 1/2 a medium one ( 75g/2.6oz ), chopped.
Celery: 1 stalk ( 40g/1.4oz ), thinly sliced.
Butter: 2 tablespoons ( 28g ), unsalted.
Dry White Wine: 1/2 cup ( 120ml ). Sauvignon Blanc works great.
Ginger: 1 inch ( 2.5cm , about 10g/0.35oz ), peeled and grated. Fresh ginger makes ALL the difference.
Corn: 1/2 ear ( 60g/2oz ), kernels removed.
Green Olives and Hearts of Palm: 2 tablespoons ( 30g ) chopped. A mix adds texture!
Scallion: 1 , thinly sliced.
Roma Tomato: 1 ( 120g/4oz ), diced.
Flat Leaf Parsley: 1/4 cup ( 15g ), chopped.
Garlic: 1 clove, minced.

For the Star of the Show: The Seared Mahi Mahi :

Mahi Mahi Fillets: 2 fillets, about 170g/6oz each. Look for firm, shiny fillets with no fishy smell. That’s your sign of freshness.
Salt: 1 teaspoon ( 6g ).
Black Pepper: 1/2 teaspoon ( 1g ).
Paprika: 2 teaspoons ( 6g ).
Garlic Powder: 1/2 teaspoon ( 1g ).
Onion Powder: 1/2 teaspoon ( 1g ).
Ground Ginger: 1 teaspoon ( 3g ).
Olive Oil: 2 tablespoons ( 30ml ).

The Extras (Salad & Garnish):

Lemon: 1 , sliced into rounds.
Arugula: 4 cups ( 85g ).
Vinaigrette: 1 tablespoon ( 15ml ). Use your fave!

Seasoning Notes: Flavour Bombs!

Don't be shy with those spices! For the Seared Mahi Mahi , the paprika, garlic powder, onion powder and ginger combo gives it a lovely warmth.

If you're missing one, don't sweat it! Just adjust the others to taste. A little chilli powder can add a nice kick too!

Equipment Needed: Keep it Simple

You really don't need a fancy kitchen to nail this Pan-Seared Fish Recipe .

Medium Saucepan: For those Honey Glazed Carrots.
Large Skillet (non-stick if possible): For searing the Best Fish for Searing , the Mahi Mahi Cooking Time is fast!.
Cutting Board: To keep your countertops safe.
Chef's Knife: Sharp and ready for action!
Grater: For that ginger!
Tongs: Essential for flipping the fish without mangling it.

If you don't have a fancy grater, just finely chop the ginger. And if you’re missing a non-stick skillet, don’t stress! Just make sure your regular skillet is well oiled and gets nice and hot before you add the fish.

Right, now we’re all prepped and ready to go. Lets Get Ready to RUMBLE.

Searing: Your Secret Weapon for the Best Seared Mahi Mahi recipe

Searing. Seriously, it's a game changer. It's how you get that restaurant quality crust on your fish. It's about more than just heat.

It's an art. Honestly, it's easier than you think! I was terrified of searing fish. I thought I'd mess it up, you know? But trust me, anyone can do it!

Prep Steps for Searing Like a Pro

First, mise en place . Get all your ingredients ready. Chop those veggies for the Corn Salsa recipe and have your spices measured out.

Makes life so much easier, innit? Pat those Mahi Mahi fillets dry. Super important! Dry fish sears better. Get your pan screaming hot.

We're talking high heat here.

The Searing Process: Simple Steps

Season your Mahi Mahi fillets with the salt, pepper, paprika, garlic powder, onion powder, and ginger. Don't be shy.
Heat 2 tablespoons of olive oil in your skillet over medium high heat until it shimmers. Like a disco ball!
Carefully place the fillets in the hot pan. Don't overcrowd!
Sear for 60-90 seconds per side for that perfect crust. Watch for the edges to turn opaque.
Reduce heat if its searing too fast to avoid burning the spices. Flip the fillets gently, using a spatula.
Continue cooking for another 60-90 seconds , or until the fish is cooked through. It should flake easily with a fork. No one wants dry fish!

Pro Tips for the Best Pan-Seared Fish Recipe

Don't move the fish while it's searing! Let it develop that beautiful crust.
Use a heavy bottomed pan . Cast iron is great!
If your pan is smoking too much, lower the heat a bit. Burnt oil tastes nasty! This Tropical Fish Recipe is fantastic, but avoid overcooking the fish at all costs. Nobody likes rubbery fish!

Looking for other options? Try this Healthy Fish Dinner Ideas tonight.

This Quick Mahi Mahi Recipe is a great way to cook fish, or you can use cod, snapper, or grouper. I promise the Honey Glazed Carrots recipe is also worth it! This Mahi Mahi with Corn Salsa and the best Best Fish for Searing is amazing! Oh my gosh, your friends will think you're a culinary wizard.

Now go forth and sear some Mahi Mahi Cooking Time to perfection!

**Recipe Notes: Making This Seared Mahi Mahi Recipe Your Own**

So, you're about to tackle this Seared Mahi Mahi recipe , huh? That's fantastic! I know it looks like a bit of a MasterChef challenge, but trust me, it's totally doable.

I've made this loads of times, and even I sometimes need a little reminder. Seriously, here are a few notes to make sure yours is a winner!

Presentation is Key: Serving Like a Pro

Alright, so the taste is top-notch, but let's talk looks. First, don't just plonk it on the plate! Swirl a bit of that vinaigrette.

Arrange that arugula like it's a garden. Drizzle! Think of it like you're painting a masterpiece. It makes all the difference.

And for a little extra flair? A wedge of lime is your best friend. Also, remember that the Mahi Mahi with Corn Salsa is very important.

Want more? Consider some quinoa or couscous on the side. A crisp, chilled white wine such as the Sauvignon Blanc will be the perfect beverage pairing.

Keeping it Fresh: Storage Solutions

Oh my gosh, leftovers. If you end up with any pan-seared fish recipe left, here's the deal. Pop it in the fridge, airtight container, and it'll be good for a day or two.

Honestly, I wouldn't freeze the fish. The texture can get a little weird. The corn salsa , though? That can handle a freeze.

The honey glazed carrots recipe and the fish can be gently reheated in a pan for best results.

Remix Time: Recipe Variations

Feeling adventurous? Let's tweak this tropical fish recipe a bit. For a spicy twist, add some jalapeño to the corn salsa.

Want it low-carb? Swap those carrots for some asparagus. Best Fish for Searing you don't have Mahi Mahi? You can substitute with Cod, snapper, or grouper.

Try using orange juice as well as a glaze substitute. These options are sure to satisfy even the pickiest of eaters.

Nutrition Basics : Healthy Fish Dinner Ideas

Okay, so this Seared Mahi Mahi recipe isn't just tasty, it's actually good for you. We're talking lean protein, vitamins, and all that good stuff.

Each serving clocks in around 650 calories, so it's satisfying without being overly heavy. The quick Mahi Mahi recipe has 45g of protein.

That's quite the protein punch. Plus, that corn salsa is packed with veggies. Win-win! And, the Mahi Mahi cooking time is low.

So, there you have it! My little nuggets of wisdom. Go forth, cook up a storm and enjoy this Seared Mahi Mahi recipe . You've got this! Trust me! You're a star!

Vibrant Corn Salsa Seared MahiMahi The Secret is Out

Frequently Asked Questions

What's the best way to tell if my seared mahi mahi is cooked perfectly? I don't want to end up with something that tastes like shoe leather!

Nobody wants shoe leather for dinner! The best way to check your mahi mahi is by using a fork to gently flake it. If it separates easily and is opaque throughout, you're golden. An instant read thermometer inserted into the thickest part should register around 130-135°F (54-57°C).

Remember, it will continue to cook slightly after you take it off the heat, so don't overcook it.

Can I use frozen mahi mahi for this seared mahi mahi recipe?

Absolutely! Frozen mahi mahi is a great option, especially if you don't live near the coast. Just be sure to thaw it completely in the refrigerator overnight before cooking. Pat it dry with paper towels before seasoning and searing. This helps to get a good sear and prevents the fish from steaming instead of browning.

I'm not a fan of corn. What can I substitute in the corn salsa for this Seared Mahi Mahi recipe?

No worries, mate! If corn isn't your cup of tea, try swapping it out with diced mango or pineapple for a similar sweet and tropical vibe. You could also use black beans for a heartier salsa or finely diced cucumber and avocado for a refreshing twist.

Just remember to adjust the seasoning to complement your chosen ingredients.

How long will leftover seared mahi mahi with honey glazed carrots and corn salsa last in the fridge, and what's the best way to reheat it?

Leftover seared mahi mahi is best enjoyed within 1-2 days. Store it in an airtight container in the refrigerator. For reheating, gently warm the fish in a skillet over low heat with a little bit of oil or butter, or you can also microwave it in short bursts to prevent it from drying out.

Reheating the carrots and salsa separately can help maintain their texture.

What are some variations I can make to this seared mahi mahi recipe to make it my own?

Get creative, Chef! Try different spice rubs for the mahi mahi, like a Cajun blend or a citrus herb mix. You could also experiment with different glazes for the carrots, such as maple syrup or balsamic vinegar. For the salsa, think about adding a kick with some jalapeño or habanero.

The possibilities are endless, so have a go!

Seared Mahimahi With Honeyglazed Carrots Corn Sa

Seared MahiMahi Recipe Tropical Twist with HoneyGlazed Recipe Card

0.0 / 5 (0 Review)

Preparation time:20 Mins

Cooking time:25 Mins

Servings:2

Instructions:

Melt butter in the saucepan. Add sliced carrots and cook until tender crisp. Stir in honey and pepper; set aside.
Sauté onion, bell pepper, and celery in a separate pan until softened. In the saucepan used for the carrots, melt butter and add garlic and ginger. Cook for 1 minute, then deglaze with white wine and reduce by 2/3. Add sautéed vegetables, corn, olives/palmettos, scallions, and tomato. Cook for 1 minute more. Stir in parsley.
Pat the fish fillets dry and season with salt, pepper, paprika, garlic powder, onion powder, and ginger powder. Heat olive oil in the skillet over medium high heat. Sear the fillets for 60-90 seconds per side, or until cooked through and flaky.
In the same skillet (after removing the fish), sauté the lemon rings with a pinch of salt until lightly caramelized.
In a bowl, toss the arugula with the vinaigrette.
Place the dressed arugula on the plate. Top with a seared mahi mahi fillet. Spoon corn salsa over the fish. Arrange the honey glazed carrots and sautéed lemon rings alongside.