Roasted Mahi Mahi with Pumpkin and Sage Brown Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've been cooking all day. Mahi mahi is such a wonderful lean fish that's packed with protein and omega 3s, making it as nourishing as it is delicious. The real magic happens when you roast the pumpkin alongside the fish and finish everything with a nutty brown butter infused with fresh sage. It's simple enough for a busy Tuesday but elegant enough to impress guests, and honestly, the whole thing costs a fraction of what you'd pay at a nice restaurant.
Ella x
Ingredients
- 4mahi mahi fillets(about 6 oz each)
- ½ kgpumpkin or sugar pumpkin(peeled, seeded, and cut into 3/4-inch cubes)
- 12fresh sage leaves
- 4 tablespoonsunsalted butter
- 3 tablespoonsextra virgin olive oil
- 1shallot(thinly sliced)
- 2garlic clove(minced)
- 1lemon(zest and juice)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 4thyme sprigs
- 237 mlwhite wine
Detail level
Instructions
- 1
Preheat oven to 425°F. Toss pumpkin cubes with 2 tablespoons olive oil, half the salt, and a quarter of the black pepper. Spread on a baking sheet and roast for 12 minutes until beginning to soften and caramelize.
Tip: Cut pumpkin pieces evenly for uniform roasting.
- 2
Pat mahi mahi fillets dry with paper towels. Season both sides with remaining salt and pepper. Heat remaining 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.
Tip: Drying the fish helps achieve a better sear.
- 3
Once oil shimmers, carefully place fillets in the skillet skin-side up. Sear for 3 minutes until golden, then flip and cook for 1 minute more. Remove fillets and set aside.
Tip: Don't move the fillets while searing to develop a proper crust.
- 4
In the same skillet, add sliced shallot and cook for 2 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant. Pour in white wine and scrape up any browned bits from the pan.
Tip: This deglazing step adds depth to your sauce.
- 5
Return pumpkin from oven to the skillet along with thyme sprigs. Nestle the mahi mahi fillets on top of the pumpkin. Transfer entire skillet to the oven and bake for 8-10 minutes until fish is opaque and cooked through.
Tip: Mahi mahi cooks quickly; check at 8 minutes to avoid overcooking.
- 6
While the skillet is in the oven, melt butter in a small saucepan over medium heat. Cook for 4-5 minutes, swirling occasionally, until it turns golden brown and develops a nutty aroma. Add sage leaves and cook for 1 minute more.
Tip: Watch carefully as butter can burn quickly once it browns.
- 7
Remove skillet from oven. Drizzle the brown butter and sage sauce over the mahi mahi and pumpkin. Squeeze fresh lemon juice over everything and garnish with lemon zest.
Tip: The acidity from lemon balances the richness of the brown butter beautifully.
- 8
Serve immediately, ensuring each plate gets a portion of mahi mahi, roasted pumpkin, sage leaves, and plenty of the brown butter sauce.
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