Pan-Seared Mahi Mahi with Creamy White Corn and Hearts of Palm is a dish that balances the fresh, clean taste of seared mahi mahi fish with the richness of a creamy vegetable medley. It’s perfect for crafting an elegant, gratifying meal at home with minimal effort.
The mahi mahi fillets are seasoned with a simple yet effective mix of cumin, paprika, salt, and ground black pepper. This combination gives the fish a warm, earthy flavor profile that pairs beautifully with the fresh, slightly sweet taste of the fish. When seared in extra virgin olive oil, the fish develops a golden-brown crust that adds a delightful texture to each bite. The key to achieving this texture is ensuring the skillet is hot enough before adding the fillets, allowing the outside to sear quickly while keeping the interior tender and flaky. Also, don’t move the fish fillets once they hit the skillet. Only move them when they’re ready to flip.
Beneath the fish, the creamy white corn and hearts of palm create a vibrant base. The corn is freshly cut from the cob, bringing a natural sweetness and juicy crunch. When sautéed with garlic and onion, the corn takes on a savory depth, enhanced by the sauce made from heavy cream and vegetable broth. With their tender texture and slightly tangy flavor, hearts of palm add an unexpected element to the dish.
The creamy sauce ties all the components together. It’s rich without being overwhelming, offering a comforting contrast to the seared fish. Fresh cilantro and lime juice are stirred at the end, adding a burst of herbaceous freshness and zest that lightens the dish and complements the earthy spices used on the mahi mahi.
To serve, the creamy corn and hearts of palm mixture are spread on a plate, creating a bed for the mahi mahi fillets. A sprinkle of freshly chopped cilantro adds a pop of color and a touch of brightness. Lime wedges on the side invite a squeeze of citrus just before eating, enhancing the dish with a refreshing acidity that cuts through the richness of the cream and elevates the overall flavor profile.
This dish is perfect for a special dinner, whether you’re entertaining guests or simply treating yourself to something tasty and refined. Combining crispy, seared fish with creamy, flavorful corn and hearts of palm creates a satisfying, well-balanced, and visually stunning meal.
Whether you’re a seafood enthusiast or want to try something new, Pan-Seared Mahi Mahi with Creamy Corn and Hearts of Palm offers a unique and flavorful experience. The dish is relatively easy to prepare, yet the result is impressive enough to make it feel like a special occasion.
Pan-Seared Mahi Mahi with Creamy White Corn and Hearts of Palm
4
servings20
minutes25
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minutesPan-Seared Mahi Mahi with Creamy Corn and Hearts of Palm features perfectly seared fish fillets served over a bed of creamy, sweet corn and tender hearts of palm. This dish is garnished with fresh cilantro and a squeeze of lime for a vibrant and refreshing finish.
Ingredients
- For the Pan-Seared Mahi Mahi
4 fillets of mahi mahi
2 tablespoons extra virgin olive oil
1 tablespoon cumin
1 tablespoon paprika
to taste, salt and ground black pepper
- For the Creamy White Corn and Hearts of Palm
3 ears of white corn, kernels removed
1 can (14 ounces) hearts of palm, drained and chopped
2 tablespoons unsalted butter
1/2 cup heavy cream
1/2 cup vegetable broth
2 cloves of garlic, minced
1 small onion, finely chopped
1 teaspoon cumin
1 tablespoon cilantro, freshly chopped
1 lime, juiced
to taste, salt and ground black pepper
- For Serving
freshly chopped cilantro
lime wedges
Directions
- Prepare the Creamy White Corn and Hearts of Palm:
Melt the butter over medium heat in a large skillet. Add the onion and garlic, and sauté for 2-3 minutes until softened and fragrant. Add the corn kernels and cook for another 3-4 minutes until slightly tender. Stir in the chopped hearts of palm, vegetable broth, heavy cream, and cumin. Season with salt and ground black pepper to taste.
Simmer for 8-10 minutes, stirring occasionally, until the mixture thickens and the flavors meld together. Remove from heat and stir in the freshly chopped cilantro and lime juice. Set aside and keep warm. - Pan-Sear the Mahi Mahi:
Pat the mahi mahi fillets dry with paper towels and season both sides with cumin, paprika, salt, and ground black pepper. Heat the extra virgin olive oil in a large skillet over medium-high heat. Once hot, add the mahi mahi fillets. Cook for 3-4 minutes per side until the fish is golden brown and cooked through. - Serve:
Spoon a generous portion of the creamy white corn and hearts of palm mixture onto each plate. Place a mahi mahi fillet on top. Garnish with freshly chopped cilantro and serve with lime wedges on the side.
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