Pan Fried Mahi Mahi with Pumpkin Polenta

pan fried mahi mahi

moist, spicy pan fried mahi mahi on pumpkin polenta



For the Mahi Mahi:

  • 1 8oz mahi mahi fillet
  • 1 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.


This recipe shows for one but is easily doubled. The polenta makes enough to serve two and the dry rub is more than enough for several fillets of fish or chicken for that matter.

I used the oven to roast my side vegetable so the energy wasn’t wasted

Keywords: fish, baked fish, mahi mahi, spiced fish, spiced mahi, mahi, polenta