How do you cook Mahi Mahi and Prawns in the same pan without overcooking? It’s easier than you think. When cooking fish in general, the challenge for many people is getting the texture just right, which means don’t cook it till it’s dry. And when it comes to shrimps or prawns, it gets very tough when overcooked. This one pan dish allows both the fish and prawns to shine in the glow of their perfectly cooked texture. The prawns are tender and the fish is moist with a delicate flaky texture.
The choice of fish in the recipe is Mahi Mahi. It’s a mild flavored fish with a gorgeous texture that holds up well in the recipe. The secret to perfectly cooking the mahi mahi and prawns in the same pan is twofold. First, cut the fish to the same height as the prawns (the height of the prawns laying on it’s flat side). And second is baking them with the pan uncovered.
Mahi Mahi can sometimes be difficult to find, but some good substitutes include halibut, Chilean Sea Bass or even cod. Jumbo shrimps will work instead of the prawns. The carrots and other vegetables worked well in the dish and held up to the cooking process. They added a beautiful al dente texture to the meal. Additionally fresh herbs is highly recommended. They are fresh and adds depth to the aromatics of the dish. I hope you enjoy this dish as much as we do. Happy Cooking!
Additional tip for getting this dish just right – use a large deep sauce pan. This allows for ample room to spread out the Mahi Mahi and Prawns. I use an 6 quart All Clad pan.
You may also want to try these recipes:
Quinoa Salad Grilled Vegetables and Prawns with Lemon Prosecco Dressing
Salmon and Vegetables in an Instant Pot
Instant Pot Skinless Boneless Chicken Breasts
Mahi Mahi, Prawns & Vegetables | How to cook in One Pan
This is an easy method to cook fish, shrimps and vegetables in one pan. It is loaded with flavor and the shrimps comes out tender while the fish is perfectly moist and flaky.
Ingredients
For the Fish
- 1 pound Mahi Mahi Fish skinless and cut into 4 portions that is no more than 1/2 inch thick.
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Prawns
- 1 pound prawns or jumbo shrimps cleaned and devained
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Vegetables
- 1/4 cup extra virgin olive oil
- 1 medium yellow or white onion peeled and sliced
- 3 cloves garlic sliced
- 1 tablespoon fresh thyme leaves
- 1 tablespoons fresh oregano leaves chopped roughly
- 2 teaspoon fresh rosemary sprigs (discard tough stems. Roughly chop sprigs
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika I used Mediterranean Sweet Paprika
- 1/2 teaspoon red pepper flakes (Optional)
- 2 medium carrots peeled and cut into strips (julienned)
- 1 orange bell pepper cut into strips (julienned)
- 2 pints cherry or grape tomatoes` cut into halves
- salt and freshly ground black pepper to taste
- 1/2 cup white wine
- 1/4 cup freshly squeezed lemon or lime juice
- 1 small cinnamon stick
- 1/2 cup Kalamata olives pitted and sliced
Instructions
Preheat Oven 400F degrees /204C
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Season the Mahi Mahi with salt and freshly ground black pepper
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Season the Prawns/Shrimps with salt and freshly ground black pepper
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In a large oven proof saute pan, heat the olive oil over medium heat.
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Saute the onions, 1 to 2 minutes until it becomes fragrant
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Add the garlic, thyme, oregano and rosemary. Stir and cook 30 to 60 seconds
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Add in cumin, coriander , paprika and red pepper flakes. Stir and cook 30 seconds.
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Add in carrots and bell peppers. Season with salt and freshly ground black pepper to taste. Cook 2 -3 minutes.
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Add the tomatoes and season with salt if needed. Cook 2 minutes.
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Add in the white wine. Stir and cook about 2 minutes to reduce.
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Add in the cinnamon stick. Add the fish and shrimps in single layer, tucking into the sauce.
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Pour the lemon juice all over the fish and shrimps.
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Sprinkle in the olives.
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Place the pan uncovered in the preheated oven. Bake until fish reaches 141F to 145F. About 8-10 minutes.
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Garnish with fresh herbs if desired. Serve and enjoy.
Recipe Notes
Substitutions:
Instead of Mahi Mahi, you can use halibut or Chilean Sea Bass or even cod. You want to make sure you cut them down to the 1/2 inch thick or the thickness of the shrimps.
