This quick and easy pan-seared mahi mahi recipe gets its trifecta of flavor (sweetness, savory and heat) from our Spicy Pineapple Head seasoning. There’s even a hint of caramelization on the surface of the fillet from the brown sugar in the seasoning. If you’d rather not deal with the heat, this recipe would work just as well with our original Pineapple Head.
We used mahi mahi because it has a neutral flavor that can readily take on any flavor you throw at it. And we highly recommend the use of a cast iron skillet for a quick and even sear. Can be served with a salad and rice or pasta.
- 1-2 lbs mahi mahi filet (or other firm fleshed fish – halibut, rockfish, grouper etc.)
- 2 Tbsp oil for cooking
- ½ small onion, diced fine
- 2 Tbsp finely chopped lemongrass (or sub with 1 Tbsp lemon zest)
- 2 Tbsp Dizzy Pig Spicy Pineapple Head or to taste (or use our regular Pineapple Head to keep it mild)
- ½ cup Tequila
- ¾ cup half and half
- Salt to taste