Pan Fried Mahi Mahi with Pumpkin Polenta

If you’re craving something that feels both comforting and a little unexpected, this Pan Fried Mahi Mahi with Pumpkin Polenta is a fall-inspired twist on classic coastal fare. The mild, flaky mahi mahi gets a golden sear in the pan, pairing perfectly with creamy pumpkin polenta that’s rich, earthy, and just the right amount of cozy. It’s a beautiful balance of light and hearty—elegant enough for guests, but simple enough for a weeknight dinner. This dish brings together the warmth of autumn flavors with the brightness of a seaside favorite for a meal that’s truly the best of both worlds.

Pan Fried Mahi Mahi on Pumpkin Polenta

Serves 2 (I only show one in the photos but the recipe is for 2)

For the Mahi Mahi:

• 2 8oz mahi mahi fillets
• 2 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.

How Was the Pan Fried Mahi Mahi with Pumpkin Polenta?

The husband truly enjoyed this meal. He loves mahi mahi and having the fish was a real treat for him. It was cooked perfectly and he said the spice rub was a lovely balance between heat and sweet.

We both enjoyed the pumpkin polenta. It’s something I know will appear again on the menu because it’s such a wonderful flavor. I am one of those people who don’t relegate pumpkin to just one month of the year. I try to always have a can or two on hand so I can experiment or make my favorite dishes any time of year.

Pumpkin desserts are among my favorite no matter when. Pumpkin cheesecake is to.die.for. But I wouldn’t say no to pumpkin bundt cake (with struesel!)

All in all a meal the husband really enjoyed.