---
title: Mahi Mahi and Brussels Sprouts
description: >-
  Straightforward and filling. Mahi mahi may be fried, grilled, or baked as you
  prefer. Parboiling the Brussels sprouts for 10 minutes before finishing them
  in the pan is strongly advised.
prepTime: PT10M
cookTime: PT20M
totalTime: PT30M
tags:
  - seafood
  - quick
  - fish
---
## Ingredients

- rosemary
- parsley
- tarragon
- salt
- olive  oil
- rosemary
- butter
- bacon crumbles

## Instructions

1. Bring a pot of well-salted water to a boil. Trim the Brussels sprouts, halving any larger ones. Boil for 8 to 10 minutes until just tender but still holding their shape. Drain and set aside.
2. Pat the mahi mahi thoroughly dry with paper towels, as this is essential to achieving a proper sear. Season both sides with salt, then press the rosemary, parsley, and tarragon firmly onto the surface so the herbs adhere.
3. Heat a thin film of olive oil in a cast iron or stainless steel pan over medium-high heat until it shimmers. Lay the mahi mahi in the pan with care. An immediate sizzle indicates the temperature is correct. Do not touch it.
4. Cook undisturbed for 3 to 4 minutes until the underside is golden and the sides are turning white. Flip and cook the other side for a further 2 to 3 minutes. Stand the fish briefly on its narrower edges until those faces too are white. Remove from the pan and rest loosely wrapped in foil with a small knob of butter on top for 5 minutes.
5. While the fish rests, reduce the heat to medium and add the butter to the same pan. Once foamy, add the drained Brussels sprouts cut-side down. Cook undisturbed for 3 to 4 minutes until the cut faces are deeply golden and caramelised. Add the bacon crumbles and a pinch of rosemary, toss to combine, and cook for a further 1 to 2 minutes until the bacon is crisp.
6. Plate the Brussels sprouts and lay the mahi mahi alongside. Finish with a scattering of fresh parsley and tarragon over the fish.

## Notes

Committed to this collection by the hand of Hunter.