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Seared Mahi Mahi

The word mahi mahi comes from the Hawaiian name for this fish, “strong strong.” With firm white flesh and a mild flavor, it is also a sustainable seafood choice. This recipe pairs the delicate flavor of passion fruit with butter, cream and honey, a perfect complement to the fish.

Seared Mahi Mahi


Passion Fruit Sauce:

  • ½ C (120 ml) fish stock
  • 3 T (60 g) passion fruit purée
  • 2 T (29 ml) heavy cream
  • 1 tsp (6 g) honey
  • 1½ tsp (8 g) unsalted butter, chilled, cut into small pieces
  • 2 tsp (6 g) passion fruit seeds

Mahi Mahi:

  • 1½ lb (680 g) mahi mahi fillets
  • 2 T (28 ml) freshly squeezed lemon juice
  • 1 T (15 ml) olive oil
  • Salt and freshly ground white pepper to taste

Crushed Potatoes:

  • 1 lb (454 g) fingerling potatoes, peeled
  • 2 T (29 g) butter
  • 1 tsp (1 g) chives, finely chopped
  • Salt and freshly ground pepper to taste


  • 1¼ C (100 g) eggplant, ⅛-inch dice
  • 1 T (15 g) unsalted butter
  • Salt to taste
  • ⅔ C (100 g) mango, ⅛-inch dice
  • 1¼ T (4 g) cress or micro greens


Boil stock until reduced by a third; reduce to medium high, stir in passion fruit purée; continue cooking, stirring frequently, until reduced by half. Stir in cream; continue cooking until reduced by half again. Remove from heat; stir in butter and passion fruit seeds. Set aside. Marinate fish: Toss mahi with lemon juice, olive oil, salt and pepper; let stand 15 minutes. Meanwhile, start potatoes and garnish: Boil potatoes until tender, about 10 minutes. For garnish, sweat the eggplant in butter with salt 2-3 minutes; add mango, sweat 1 additional minute; keep warm.

Heat an empty skillet over medium high; place fish skin side down in skillet; reduce to medium. After 2 minutes, shake pan gently to loosen; cook 2-3 more minutes until well browned and cooked about three quarters of the way through. (While fish cooks, drain potatoes and crush with a fork; add butter, mix; add chives, salt and pepper.) Turn fish; cook about 3 minutes more or until just barely pink in the center. To serve, divide potatoes onto 4 plates. Place fish skin side up on potatoes. Divide eggplant and mango on top of fish. Drizzle sauce on the plate around fish. Garnish with cress; serve immediately.

  • Prep time: 15 minutes.
  • Cook time: 30 minutes.
  • Makes 4 servings.