Pan-Seared Mahi-Mahi with Puerto Rican Sofrito
A vibrant Caribbean-inspired dish featuring tender mahi-mahi fillets pan-seared and topped with a fresh, aromatic sofrito sauce. This Caribbean-inspired seafood recipe, ready in about 30 minutes, pairs mahi-mahi fillets, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 fillets (6 oz each) mahi-mahi fillets
- 3 tbsp olive oil
- 4 cloves, minced garlic cloves
- 1 medium, diced green bell pepper
- 1 medium, diced red bell pepper
- 1 small, diced onion
- 1/4 cup chopped cilantro
- 2 medium, diced tomato
- 2 tbsp lime juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cumin
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat dry 4 mahi-mahi fillets and season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp cumin. Set aside.
- Step 2: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering. Place fillets skin-side down and sear for 4 minutes until the edges are crispy and golden. Flip and cook for another 3 minutes until fish flakes easily.
- Step 3: Meanwhile, in a separate skillet, heat 1 tbsp olive oil over medium heat. Add 4 minced garlic cloves, 1 diced green bell pepper, 1 diced red bell pepper, and 1 diced small onion; sauté for 5 minutes until softened and fragrant.
- Step 4: Stir in 2 diced medium tomatoes and cook for 3 more minutes until the mixture thickens slightly. Remove from heat and add 1/4 cup chopped cilantro and 2 tbsp lime juice, stirring to combine.
- Step 5: Serve the seared mahi-mahi fillets topped generously with the fresh sofrito sauce while warm.
Frequently asked questions
How long does Pan-Seared Mahi-Mahi with Puerto Rican Sofrito take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Mahi-Mahi with Puerto Rican Sofrito?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Pan-Seared Mahi-Mahi with Puerto Rican Sofrito?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Mahi-Mahi with Puerto Rican Sofrito for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Seared Mahi-Mahi with Puerto Rican Sofrito?
Caribbean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
