Tomato Basil Mahi Mahi

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  • 1.5 pounds mahi mahi fillets
  • Salt
  • Fresh cracked black pepper
  • 4 tablespoons butter divided
  • 3 Shallots
  • 4 Garlic cloves
  • 6 ounces sun dried tomatoes in oil discard oil
  • 5-6 large basil leaves


  • Slice shallots, peel and smash garlic, julienne sun dried tomatoes and basil, and set it aside while preparing the fish.
  • Pat each fish fillet dry with a paper towel and season it with salt and pepper on both sides.
  • Preheat a cooking pan over medium heat until hot and add 2 tbsp. of butter. Once butter is melted, swirl it around to coat the entire bottom of the pan and add fish fillets.
  • Sear mahi mahi for about 4-5 minutes on each side (use a fish spatula to flip it over). Take all fish fillets out of the pan and set aside.
  • Add remaining butter to the pan and let it melt. Sauté shallots until starts to brown and add garlic. Once garlic is fragrant, add sun dried tomatoes and sauté for a minute or so. Add basil and stir.
  • Place seared fillets back to the pan and nestle them among the veggies. Spoon some of the sun dried tomato mixture over the top of each fish fillet and cook for just another minute or so.
  • Take the fish out of the pan right away so it doesn’t keep cooking and serve.

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