Editorial sample recipeTrinidadianbeginnerDairy-FreeHalalGluten-Free

Trinidadian Pan-Seared Mahi Mahi In Scotch Bonnet Mustard Sauce

Name: Trinidadian Pan-Seared Mahi Mahi In Scotch Bonnet Mustard Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Trinidadian
Ingredients: 4 fillets Mahi mahi fillets, about 150g each; 2 tbsp Trinidadian green seasoning; 3 tbsp Yellow mustard; 0.25 tsp Scotch bonnet pepper, minced finely; 2 tbsp Lime juice, freshly squeezed; 2 tbsp Coconut oil; 3 clove Garlic cloves, minced; 2 stalk Green onions, thinly sliced

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: 15 min
Cook: 15 min
Total: 30 min

Technique to learn

Pan-Basting

Spooning hot sauce over fish during cooking to ensure even thermal distribution and full moisture retention.

Instructions

Step 1: 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.
Step 2: 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.

Step 3: Heat coconut oil in a non-stick skillet over medium-high heat until hot.

Step 4: Place mahi mahi fillets in the skillet and sear for 3 to 4 minutes until golden brown on the underside.

Step 5: Flip the fillets carefully, lower heat to medium, and scatter minced garlic and green onions into the pan around the fish.

Step 6: 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.

Cooking tips

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.

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