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Home ยป Recipe Index ยป Seafood Recipes

Easy Mahi Mahi Recipe with Lemon Garlic Sauce

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight Jessica Randhawa
July 9, 2020
4.87 from 1372 votes


Last Updated December 3, 2020 | 194 Comments

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Easy Mahi Mahi Recipe with Lemon Garlic Sauce Pinterest Pin Image
Easy Mahi Mahi Recipe with Lemon Garlic Sauce Pinterest Pin Image
Easy Mahi Mahi Recipe with Lemon Garlic Sauce Pinterest Pin Image

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.

Skillet filled with fully cooked mahi mahi fillets cooked in a lemon butter sauce and garnished with fresh parsley.

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.

Skillet filled with fully cooked mahi mahi fillets cooked in a lemon butter sauce and garnished with fresh parsley.

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:

  1. Preheat your gas grill to medium-high heat (or 450 degrees F).
  2. 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.
  3. 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.
  4. 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.

White plate with four mahi mahi fillets seasoned with salt and pepper.

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.

Skillet filled with melted butter, lemon juice, and minced garlic.

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.

Four mahi mahi fillets in a large skillet covered with a homemade lemon butter sauce and garnished with fresh parsley.

RECIPE CARD

Skillet filled with fully cooked mahi mahi fillets cooked in a lemon butter sauce and garnished with fresh parsley.

Mahi Mahi Recipe with Lemon Garlic Sauce

4.87 from 1372 votes
AuthorAuthor: Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa
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.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Dinner, Main Course, Seafood
Cuisine American
Servings 4 people
Calories 256 kcal

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
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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 it aside so that it is already ready for when it's time to cook the butter sauce.
  • 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

Check out the full post for some answers to frequently asked questions.
This recipe is gluten-free, high in protein, and low in carbs.

Nutritional Information

Calories: 256kcal | Carbohydrates: 7g | Protein: 21g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 111mg | Sodium: 216mg | Potassium: 100mg | Fiber: 2g | Sugar: 1g | Vitamin A: 515IU | Vitamin C: 32mg | Calcium: 27mg | Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

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About Jessica

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

35.7K shares
Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

Comments

  1. Layla says

    April 12, 2025 at 5:17 pm

    5 stars
    I just made it tonight. Everyone absolutely loved it…it was surprisingly easy to make for such a beautiful dish. I’m definitely adding it to my recipes. Thank you!

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      April 12, 2025 at 10:03 pm

      Iโ€™m so happy to hear that! Thank you for taking the time to shareโ€”I’m glad it was a hit and that you found it easy to make. Thatโ€™s exactly what I hope for with every recipe. So honored itโ€™s earned a spot in your regular rotation!

      Reply
  2. MG says

    April 3, 2025 at 3:00 pm

    This. is. amazing. Could be served in a restaurant, seriously. Will make this often!

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      April 3, 2025 at 4:04 pm

      Thank you so muchโ€”thatโ€™s such a huge compliment! Iโ€™m thrilled you loved the mahi mahi and plan to make it again often!

      Reply
  3. A Genetiano says

    March 31, 2025 at 12:55 pm

    5 stars
    I tried this recipe for a small dinner party and it was a hit. The directions were so easy to follow. I used Meyer lemons from my dwarf Meyer lemon tree. The fish steaks turned out so flavorful and moist. This recipe is definitely a keeper.

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      March 31, 2025 at 12:57 pm

      I’m thrilled to hear your dinner party was a success and that everyone loved the mahi mahi! Using fresh Meyer lemons from your own tree sounds amazingโ€”I’m sure it added wonderful flavor. Thanks so much for sharing your experience and keeping this recipe on hand!

      Reply
  4. Lisa says

    March 24, 2025 at 3:55 am

    5 stars
    My family loves the lemon butter sauce. I didn’t change anything

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      March 24, 2025 at 7:50 am

      That’s wonderful to hearโ€”I’m so glad your family loved the lemon butter sauce! Thanks so much for trying the recipe and leaving your feedback!

      Reply
  5. Anita Avila says

    March 19, 2025 at 7:02 pm

    5 stars
    Delicious!!

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      March 21, 2025 at 10:02 am

      Thanks, Anita ๐Ÿ™‚

      Reply
  6. Ted says

    March 10, 2025 at 9:44 pm

    5 stars
    Made this tonight with 2 small mahi mahi fillets, so halved the recipe. Made the sauce in a small glass measurinng vessel, heated in the microwave, so could leave the fish in a hot frying pan until plated. It was excellent!

    Reply
  7. Heather says

    March 9, 2025 at 5:31 pm

    5 stars
    This was yummy but have a question on the lemon. A typical juiced large lemon is 2 tbs and you said 1 lemon and 4 tablespoons. I felt like the sauce was a little too much lemon flavor. And I didnt even add the lemon slices. Also something strange, when I added the capers to my sauce the fresh garlic turned blue. I have never seen that before. I threw it out and did it a second time without the capers I didnt think the blue color would be very appetizing ๐Ÿ™‚ Overall the dish tasted great. I served the fish and sauce over rice and had a side of oven roasted tri color carrots.

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      March 9, 2025 at 8:08 pm

      I’m so glad you enjoyed the mahi mahi, and pairing it with rice and roasted carrots sounds delicious! One large lemon typically yields around 3-4 tablespoons of juice, so the 4 tablespoons listed were correct, but lemons can vary quite a bit in size and juiciness. If you found the sauce too lemony, I’d recommend reducing it to about 2 tablespoons next time to better match your preference. Thanks for sharing the noteโ€”I appreciate the feedback and hope you’ll enjoy the recipe again!

      Reply
  8. Bill Worthington says

    March 3, 2025 at 3:26 pm

    5 stars
    My first mahi mahi – my wife had sandwiches in Hawaii and enjoyed, a really pleasing treat, will do this again! Easy and quick recipe – simple and quick!

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      March 3, 2025 at 3:58 pm

      I’m thrilled to hear that you and your wife enjoyed the mahi mahi recipe! Thanks for giving it a try, and I’m glad to know it’ll be on your menu again. Happy cooking!

      Reply
  9. Deb Steinkamp says

    February 24, 2025 at 12:45 pm

    5 stars
    best mahi mahi receipe I have tried! I was out of capers so used Castelvetrano Olives in their place. Still delicious.

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      February 24, 2025 at 12:58 pm

      I’m so glad to hear you enjoyed the mahi mahi recipe and found it to be the best one you’ve tried! Using Castelvetrano olives as a substitute for capers sounds like a fantastic twist that would add a wonderful depth of flavor. It’s great to see you making the recipe your own with what you have on hand. Thanks for sharing your experience, and I hope you continue to enjoy the recipe!

      Reply
  10. Krista P says

    January 23, 2025 at 6:31 pm

    5 stars
    Beyond delicious!!! Thank you!!

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      January 23, 2025 at 6:55 pm

      Thanks, Krista ๐Ÿ™‚

      Reply
  11. Aimee says

    January 21, 2025 at 6:01 am

    5 stars
    This was delicious!! 10/10.

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      January 21, 2025 at 7:54 am

      Much appreciated, Aimee ๐Ÿ™‚

      Reply
  12. Laura says

    January 17, 2025 at 4:01 pm

    5 stars
    Just made this. Absolutely fantastic! So flavorful and yummy.

    Reply
  13. Gena says

    January 14, 2025 at 6:18 am

    5 stars
    Fantastic!! This meal was easy, quick and absolutely delicious. My husband raved about it. We will definitely add this to our rotation!

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      January 14, 2025 at 8:24 am

      That’s excellent news! It’s always great when a recipe is both easy to make and a hit with the family. I’m glad it earned a spot in your regular meal rotation!

      Reply
  14. Stephanie says

    January 11, 2025 at 8:58 pm

    5 stars
    My little boys all love this recipe. Itโ€™s so easy and delicious!

    Reply
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Recipe Rating




4.87 from 1372 votes (1,265 ratings without comment)

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Welcome to The Forked Spoon! I’m Chef Jessica Randhawa, and for over 14 years, I’ve been crafting and sharing more than 1200 recipes, blending delicious flavors with practical kitchen tips and expert culinary advice to elevate your everyday cooking. Learn more about meโ†’

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