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Creole Sautéed Mahi-Mahi

Creole Sautéed Mahi-Mahi. Photo by Vanda Lewis


  • 2 medium mahi-mahi fillets, about 1 ½ pounds total
  • 2 ½ tablespoons minced green onion
  • 4 tablespoons vegetable oil
  • 4 tablespoons butter

Prepare Creole Seasoning. Cut fillets into serving-size pieces. Sprinkle green onion and Creole Seasoning over them.

Heat oil in large skillet over medium heat. Add butter and heat. Place fish in pan, seasoning side up, and sauté until golden brown, about 6 minutes, longer if pieces are thick. Turn and repeat on other side. Cook until golden brown and fish flakes easily with a fork, about 6 minutes more. Serve seasoning side up.

Creole Seasoning

  • 1 teaspoon pressed garlic
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil

In small bowl combine garlic, salt, cayenne, pepper, thyme, oregano and basil.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas