Seared Mahi Mahi with Zesty Tomato Sauce

Total Time
12 min
5 min
7 min
The tomato-anchovy sauce complements the full flavor of the fish also called dorado.


olive oil

2½ tsp

uncooked scallion(s)

1 medium, sliced

garlic clove(s)

1 medium clove(s), minced

uncooked anchovies

2 item(s), 1/2 tablespoon anchovy paste

fresh tomato(es)

2 medium, seeded and chopped

red wine vinegar

2 Tbsp

fresh parsley

1 Tbsp, chopped, flat leaf

uncooked Mahi mahi fillet(s)

4 fillet(s), (6 ounce) skin-on

sea salt

1 tsp

black pepper

½ tsp, coarsely ground


  1. Heat 1 1/2 teaspoons of the oil in a small skillet over medium heat. Add the scallion and garlic and cook, stirring, until the scallion is softened. Stir in the anchovy paste and tomatoes. Increase the heat slightly and cook until thickened, about 4 minutes. Stir in the vinegar and parsley and cook 1 minute longer.
  2. Rub both sides of the mahi mahi fillets with the remaining 1 teaspoon of oil. Season the skinless sides with the salt and pepper. Heat a nonstick skillet over medium-high heat. Put the fillets in the pan, skin-side up, and sear until browned, about 2 minutes. Turn them over and sear the other side until browned, about 2 minutes longer. Cover, reduce the heat to medium, and cook until the fish is just opaque in the center, about 3 minutes. Peel off the skin and serve the fillets drizzled with the tomato sauce.


Make sure to buy fillets with skin, which will keep the fish from falling apart as it cooks, then peel off the skin before serving.

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