Trinidadian · beginner
Trinidadian Pan-Seared Mahi Mahi In Scotch Bonnet Mustard Sauce
Firm mahi mahi fillets seared to golden perfection and simmered briefly in a sharp, aromatic mustard sauce infused with scotch bonnet heat and green herbs.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Pat the mahi mahi fillets completely dry with paper towels and rub all sides with 1 tablespoon of green seasoning, 1 tablespoon lime juice, and a pinch of salt.
- 02
In a small bowl, whisk together the yellow mustard, remaining green seasoning, minced scotch bonnet pepper, remaining lime juice, and 3 tablespoons of water until smooth.
- 03
Heat coconut oil in a non-stick skillet over medium-high heat until hot.
- 04
Place mahi mahi fillets in the skillet and sear for 3 to 4 minutes until golden brown on the underside.
- 05
Flip the fillets carefully, lower heat to medium, and scatter minced garlic and green onions into the pan around the fish.
- 06
Pour the mustard sauce mixture over the fish, let simmer gently for 3 to 4 minutes while spooning sauce over the top, until fish is opaque and flakes easily.
A LITTLE KITCHEN KNOW-HOW
Pan-Basting
Spooning hot sauce over fish during cooking to ensure even thermal distribution and full moisture retention.
Notes from the kitchen
- Using a non-stick pan helps preserve the delicate crust on fish fillets.
- Adjust scotch bonnet quantities to match your preferred spice tolerance.
- Original home-cooking adaptation inspired by Trinidadian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.