Easy Mahi Mahi Recipe with Lemon Garlic Sauce. A simple and wildly delicious way to prepare and serve this tender, flakey, and popular white fish.
Perfect Mahi Mahi Recipe
Every couple of weeks I get a huge craving for fish. This craving usually evolves into one of a handful of different recipes including fish sticks, baked fish with tomatoes, artichokes, and feta, or some version of pan-seared fish usually served with a big scoop of tartar sauce.
This week, however, I was feeling inspired by my favorite chicken piccata recipe and this (reader favorite) garlic butter sauce. Picking mahi-mahi fish rather than my usual go-to codfish fillets, the result was this easy, 30-minute pan-seared mahi-mahi dinner. Delicious, flavorful, and made with just 7 ingredients – that’s it!
One of my favorite parts about this recipe (aside from the fish, of course) is that it pairs so well with just about everything. From rice to couscous, pasta to potatoes (yes, you really want buttery mashed potatoes here), to every single veggie you can possibly imagine.
Who’s ready to start cooking?
What is Mahi Mahi?
The mahi-mahi, also known as the common dolphinfish (Coryphaena hippurus) or dorado, is a surface-dwelling ray-finned fish commonly found off-shore in the waters around the Gulf of Mexico, Costa Rica, Hawaii, and the Indian Ocean. The name “mahi-mahi” is derived from the Hawaiian word for “very strong”.
Sustainability is determined by a number of factors, the most important being where and how the mahi-mahi is caught.
According to the Monterey Bay Aquarium Seafood Watch,
- Best – mahi-mahi (aka dolphinfish, dorado) caught in the U.S. Atlantic with handlines and hand-operated pole-and-lines or trolling lines.
- Second-best – mahi-mahi caught in the Eastern Central Pacific in the unassociated purse seine fishery or by U.S., Ecuadorian and Panamanian fleets. Understand that there are some issues with at-risk or overfished species in these areas.
- Avoid – All other imported mahi-mahi from the Atlantic, Pacific, and Indian Oceans.
Note: most of the dolphinfish sold in the U.S. is imported which means that most of the mahi-mahi sold in the U.S. is on the avoid list.
Ingredients and Frequently Asked Questions
- Mahi Mahi fillets
- Salt + Pepper
- Olive oil
- Butter
- Whole garlic cloves
- Fresh whole lemons (for juicing and slicing)
- Fresh parsley
Can I use any other white fish to make this recipe?
If you can’t find mahi-mahi, replace it with another type of flakey white fish. My top picks include cod, halibut, and tilapia. Total cooking times may vary slightly depending on the size and overall thickness of your fillets.
Can I grill my mahi-mahi instead?
Instead of pan-searing your mahi-mahi, why not try grilling? Just as quick as cooking on the stovetop, here’s how you’ll do it:
- Preheat your gas grill to medium-high heat (or 450 degrees F).
- Season your fish with salt and pepper, or other desired seasoning (try adding a dash of onion powder or garlic powder or go all-out with your favorite cajun seasoning, blackening seasoning, etc.) and brush both sides with olive oil.
- Place each fillet directly on the grill. Grill for approximately 4-5 minutes per side. It’s fully cooked when it reaches an internal temperature of 137 degrees F.
- Remove from the grill and smother in your homemade garlic butter sauce.
How are leftovers?
First and foremost, don’t try to freeze leftovers and reheat later. Yes, it will be edible, but no, it will not even come close in taste or texture to the original. Your best bet? Store leftovers in a sealed container and in the refrigerator for up to 2-3 days. I typically reheat my fish in the microwave at 30-second intervals until it is just heated through. You will probably notice that your fish isn’t as tender or flakey – that’s normal.
How to Cook Mahi Mahi
1. Season the fillets.
But first, pat each mahi-mahi fillet dry with paper towels. This guarantees that flavorful, golden sear we’re after. Next, season both sides of your fish fillets with salt and lemon pepper or your own combination of seasoning. Options include salt and black pepper, garlic powder, onion powder, and paprika.
2. Prepare the ingredients for the garlic butter sauce.
Once you get started cooking things move pretty fast, so I like to have everything prepared and ready to go before I start.
Wash your lemons. Then, thinly slice one lemon and juice the other lemon into a small bowl so that you have approximately 4 tablespoons of fresh lemon juice. Mince the fresh garlic cloves and set aside.
3. Pan sear the mahi-mahi.
Add the olive oil to a large stainless steel skillet or cast-iron skillet set over medium-high heat. Once the olive oil is nice and hot, carefully add each fillet. Sear, undisturbed, until nicely golden brown and the sides are cooked just past halfway up the fillets. This will take about 4 minutes depending on the thickness of your fish (the fish is cooked when it’s no longer opaque-looking).
Flip and continue to cook on the other side until just cooked through, about 2-4 minutes more (mahi-mahi should reach an internal temperature of 137°F). Remove from heat and transfer fillets to a serving plate.
4. Prepare the lemon garlic sauce.
Immediately start the sauce. In the same skillet (or in a new one), heat the butter, lemon juice, and lemon slices over medium heat. Heat until the butter is melted and just starting to bubble. Stir in the garlic, reduce heat to low, and continue to cook for 1 minute, or until the garlic is lightly golden. Stir in the fresh minced parsley and drained capers (optional).
5. Combine and serve.
Spoon the garlic butter sauce over the mahi-mahi and serve immediately with all your favorite side dishes.
What to Serve with Mahi Mahi?
There are so many great things to serve with this mahi-mahi recipe. A few healthy favorites include brown rice, wild rice, or even cauliflower rice. Dry something a little creamier like buttery mashed potatoes or (my favorite) low-carb cauliflower mashed potatoes. Of course, when in doubt, big chunks of warm bread are always fantastic dunked in some extra butter sauce.
Add some greens with a light salad, roasted beets, or steamed veggies of any kind.
More Fish Recipes,
Fish Ceviche Recipe (How to Make Ceviche)
Pineapple Coconut Thai Fish Curry
Mediterranean Baked Fish with Artichokes and Olives
Jamaican Jerk Cod with Mango Avocado Salsa
Norwegian Salt Cod Stew (Bacalao)
If you try making this Easy Mahi Mahi Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
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Mahi Mahi Recipe with Lemon Garlic Sauce
Ingredients
- 4 (4-6 ounce) Mahi Mahi Fillets
- salt (to season)
- lemon pepper (to season)
- 1 lemon (thinly sliced)
- 1 lemon (juiced)
- 5 cloves garlic (minced)
- 1 tablespoon olive oil
- 4 tablespoon salted butter
- 2 tablespoon capers (drained (optional))
- 2 tablespoon fresh parsley (minced)
Instructions
- Season the mahi mahi. Gently pat each mahi-mahi fillet dry with paper towels and generously season both sides of each fillet with salt and lemon pepper. Set aside.
- Prepare the ingredients for the Lemon garlic sauce. Thinly slice one lemon and juice the other lemon into a small bowl so that you have approximately 4 tablespoons of fresh lemon juice. Mince the garlic and set aside so that it is already ready for when
- Pan sear the mahi mahi. Add the olive oil to a large skillet set over medium-high heat. Once the olive oil is nice and hot, carefully add each fillet. Sear, undisturbed, until nicely golden brown on the bottom, and the sides are cooked just past halfway up the fillets, about 4 minutes depending on the thickness of your fish (the fish is cooked when it's no long opaque-looking). Flip and continue to cook on the other side until just cooked through, about 2-4 minutes more (mahi-mahi should reach an internal temperature of 137°F). Remove from heat and transfer fillets to a serving plate.
- Prepare the garlic butter sauce. In the same skillet (or in a new one), heat the butter, lemon juice, and lemon slices over medium heat. Heat until the butter is melted and just starting to bubble. Stir in the garlic, reduce heat to low, and continue to cook for 1 minute, or until the garlic is lightly golden. Stir in the fresh minced parsley and drained capers (optional).
- Combine and serve. Spoon the garlic butter sauce over the mahi-mahi and serve immediately.
Jessica's Notes
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
I get fresh caught mahi that is probably thicker than what you get.
The cooking times are way to low, but if you have a Thermapen you can get it right.
And degalze your pan before adding the lemons and lemon juice.. I used dry vermouth but any dry white wine will work.
Wow! My kitchen is a mess but it was well worth it. 😬This is my new favorite way to cook mahi mahi fish! Had to improvise with one lemon to slice and 2 limes to squeeze into butter and garlic, and prepared without the capers (kids are not a fan of them). Had a nice sear and the sauce was so rich and delicious. Thank you for an amazingly simple yet scrumptious recipe—what a keeper!
Thanks for the feedback and rating Dee 🙂
Great recipe. Except cut back on lemon juice. It only needs about 1/2 lemon or 2 tablespoons. Other than that easy & tasty.
Delicious! I am not a big fan of lemon with fish, but there is something wonderful about capers and lemon and garlic. Also, slice the lemon very thin and eat the pieces, rind and all.
Absolutely delicious! I bought the mahi-mahi, and then didn’t know what to do with it. I wanted something simple. This recipe fills the bill. Thanks
Jessica,
This was simply amazing and so easy to make my first time out! Paired it with mushroom ravioli and sautéed spinach! Delicious!
Thanks for the delicious feedback Tamara 🙂
Lemon was way too strong. It overpowered the taste of the fish. Next time I would just use one tablespoon of lemon juice & a few slices of lemon on top.
Loved it!!! Thank you for the delicious and easy recipe
Absolutely scrumptious! Thank you so much for sharing this recipe.
Thank you for the scrumptious feedback 😀
Mahi is Farsi-Pashtu word for fish, please make note example Mahigir means fisherman
Made this recipe, but I left out the lemon juice and it turned out amazing.
OMG it was sooo simple, quick and yummy. My husband not fan of seared fish but he really liked it alot. The lemon pepper really notched up the flavor. Didnt had lemon on hands so just brown garlic lil bit in butter which made Mahi mahi taste soo yummy. Thank you for sharing your recipe 🙂
Thank you so much for sharing your families good experience with this recipe Sehar 😀
Delicious! It was easy to prep. Served with baked broccoli with lemon garlic sauce. Yummy!
Glad to hear it Mary, the side and sauce do sound yummy 🙂
I am trying your recipe tonight. Can not get fresh fish. Will be using frozen filet. Any suggestions? Will fish still be firm.
Great question Gary, I used previously frozen fillets for this recipe in the photos which I thawed fully before starting the recipe. Plan ahead to make sure the fillets are fully defrosted before starting step 1 🙂
I made it for the first time following your recipe & added the capers, no parsley. It was so so yummy. My family loved it!
Thanks for the kind feedback JoAnne 🙂