Pan Seared Mahi Mahi with Gourmet Seasoning and Lilikoi Jelly Reduction

Adapted from

Yeild: 4 Servings


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4 filets of Mahi Mahi (or any white fish)
2 Tbs. butter
1 Tbs. olive oil
1 small shallot, finely chopped (or onion)
1/4 cup chicken stock
1/2 cup white wine
3/4 cup lilikoi jelly
1/2 tsp wasabi paste (if desired)
lavender gourmet seasoning to taste


In a large, heavy skillet melt butter and heat olive oil over high heat.

Season fish with lavender gourmet seasoning on both sides, sear in skillet until golden brown and flip 2-3 minutes on each side.

When done, remove fish to a plate and tent with foil to retain heat.

Return skillet to medium-high heat and add shallots. Saute until soft and fragrant.

Pour in wine and scrape up any browned bits from bottom of pan with a wooden spoon.

Let wine evaporate until almost gone and then stir in lilikoi jelly and chicken stock.

Add wasabi paste and stir/dissolve well. The sauce will thicken slightly.

Pour sauce over fish and serve immediately with steamed rice and with a side salad.