Compositions for Dining

Seared Mahi-Mahi On Tapenade Stuffing

Ludwig loves to pan-sear or grill fresh fish, but ranted on and on about how boring the presentation is until he composed this little number. The tapenade base of this stuffing brings a complementary briny flavor to sweet fish like trout, mahi-mahi, snapper, cod and walleye. Use either to stuff whole fish prior to cooking or as a bedding for fillets.

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Highlights: : Fast, Few Ingredients, Fish, Seafood
A delightful change from plain ol' pan-seared fish.
Authored by: Schlepper
Estimated Cost: $20
Difficulty: Easy
Suggested Beverage: Pinot Grigio, Bordeaux Blanc
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Prep Time 5 minutes
Cook Time 18 minutes
Course Dinner
Cuisine American
Servings 4 people
Calories 393

Equipment and Supplies

  • 12-inch skillet preferably nonstick
  • 10-inch skillet preferably nonstick
  • spatula


  • 24 ounces mahi-mahi fillets, about
  • ¼ cup white wine
  • ¼ cup lemon juice
  • 2 teaspoons garlic powder
  • ½ teaspoon marjoram, dried
  • ½ teaspoon white pepper
  • 2 tablespoons salted butter
  • 2 cups tapenade stuffing


  • Pour the wine, lemon juice, garlic and marjoram in the smaller skillet over medium heat. Reduce by half, about 10 minutes. Add the butter.
    ¼ cup white wine, ¼ cup lemon juice, 2 teaspoons garlic powder, ½ teaspoon marjoram, ½ teaspoon white pepper, 2 tablespoons salted butter
  • Put the oil in the larger skillet over medium heat. When the skillet is completely heated, drop the fish in and sear for 4 minutes, then flip, once and only once. Sear for 4 minutes and remove.
    24 ounces mahi-mahi fillets
  • Bed the fish on the tapenade stuffing and serve.
    2 cups tapenade stuffing

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