Many a meal around here I cook for the husband and I will have a bowl of soup. Most of these dishes are fish as while I enjoy some types of fish I tend to stick with flounder and cod. The husband on the other hand loves all fish so he was thrilled when I made him spice rubbed, pan fried mahi mahi for dinner one night. He was doubly thrilled because of the pumpkin polenta – an experiment I tried that he absolutely gobbled down.

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Pan Fried Mahi Mahi on Pumpkin Polenta

Serves 2 (I only show one in the photos but the recipe is for 2)

For the Mahi Mahi:

2 8oz mahi mahi fillets
2 tsp canola oil
spice rub (see below)

For the Pumpkin Polenta

1 cup canned pumpkin
1 1/2 cups milk
3/4 cup cornmeal
1/4 tsp freshly grated nutmeg
salt to taste

For the Spice Rub

1 tsp cumin
1 tsp paprika
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp ground ginger
1/4 tsp chili powder
1 TBS brown sugar
1 TBS salt

Preheat oven to 350

Make the Pumpkin Polenta

Mix 1/4 cup of pumpkin with 3/4 cup of the milk and add the nutmeg and salt.
Pour into a saucepan and heat until just about to boil.
Add the cornmeal. As it thickens add the rest of the pumpkin and milk.
Taste and adjust seasoning if needed with more salt.
Heat through, set aside and keep warm.

Make the Dry Rub for the Mahi Mahi

mix together all the ingredients for the spice rub and set aside

Cook the Mahi Mahi

Pat the mahi mahi dry and coat on both sides with the spice rub.
Heat a fry pan over medium heat and add the fish to the pan

Cook on each side for three minutes and then remove the pan to the hot oven and immediately turn off the heat.
After 10 minutes remove the fish and it should be cooked unless you have an especially thick fillet.

Remove the pan and serve the fillet with the pumpkin polenta and a side vegetable of choice.

How Was the Pan Fried Mahi Mahi with Pumpkin Polenta?

The husband truly enjoyed this meal. He loves mahi mahi and having the fish was a real treat for him. It was cooked perfectly and he said the spice rub was a lovely balance between heat and sweet.

We both enjoyed the pumpkin polenta. It’s something I know will appear again on the menu because it’s such a wonderful flavor. I am one of those people who don’t relegate pumpkin to just one month of the year. I try to always have a can or two on hand so I can experiment or make my favorite dishes any time of year.

Pumpkin desserts are among my favorite no matter when. Pumpkin cheesecake is to.die.for. But I wouldn’t say no to pumpkin bundt cake (with struesel!)

All in all a meal the husband really enjoyed.