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.
RECIPE CARD
Mahi Mahi Recipe with Lemon Garlic Sauce
Ingredients
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
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Excellent recipe!! The only change I made was to add the fish back into the sauce for a minute or two. Don’t leave out the capers. They add an extra punch!! And I thinly sliced the garlic. Doesn’t burn as fast. The sauce is so delicious, I wanted to drink the rest (perhaps I did 😎).
Thanks 🙂
This was delicious! I came to the Internet looking for a marinade for my mahi-mahi and so glad I found your recipe. I love capers and had never tried to cook with them myself before but because of your suggestion I did and it was so delicious! My sons and I absolutely love lemon so this was right up our alley! Excellent recipe!!
I appreciate that Leslie, Thanks 🙂
This is a treat recipe. I made it for dinner tonight. However, I found it a little too lemony-tart for my taste. I immediately had to pivot and find a way to save it . I added about 1/4-1/2 cup of heavy cream and a drizzle of honey. I know I veered wide from your recipe but everything else was perfect. I just know my family and they loved the final product served over jasmine rice with green beans. I gave it 5 stars because the core recipe and cooking times were perfect!
Holy Mahi mahi! Not typically my favorites of seafood, but we were gifted a bunch of fresh caught, so what’s a girl to do but look up recipes. And man, my husband and I couldn’t have been HAPPIER with the results! SUPER easy and delicious dinner we had tonight. I paired it with steamed green beans with the lemon butter and black rice (
I am glad to hear this recipe made you and your husband so happy 🙂
Yum!
This is an easy and very tasty recipe. My husband, who doesn’t usually like fish gave it a thumbs up! We love lemon and garlic and this recipe is a winner!
Thanks, Janet. I am happy to hear you and your husband loved this recipe 🙂
Great tasting mahi mahi . Didn’t use the capers they were not available. But I will definitely include them next time I make this recipe. Thanks for sharing.
Thanks 🙂
Oh my goodness that was the best Mahi Mahi I’ve ever had! I stopped buying Mahi Mahi because it was always too dry, no matter the recipe. But I bought it again recently and it stayed in our freezer for some time. My daughter asked what we were having for dinner so I told her to see what we had in the freezer. She made the whole dinner. We didn’t have lemon pepper but she found a lemon butter garlic sprinkle that we bought and salt and pepper. We had it with couscous and candied onions. Not a lot of color in our dinner but it was the best!
My first post didn’t have the recipe ratings. Definitely FIVE STARS!
Thanks for the great feedback, Gisele. I am happy this recipe was able to change your view of Mahi Mahi 🙂
I made this tonight for supper and it was easy and superb! I just returned from a 2-week vacation to Oahu and The Big Island. While visiting in Waikiki, and we stopped a the Blue Water Shrimp and Seafood restaurant. While I lived in Hawaii for 2-1/2 years with husband in the military, I never tried Mahi Mahi. Your recipe version is very similar and delicious. If anyone out there will be visiting the island of Oahu, you can find this restaurant adjacent to the Hilton Hawaiian Village. The tables are outside and have umbrellas. I am so pleased that my local supermarket in Denver, CO carries this fish. Unfortunately, our dinner tonight did not include the the small purple orchids used there for garnish.
Thanks Annette 🙂
Perfect but use a little more sauce
I liked the recipe a lot and really appreciate inclusion of cooking temp.
Very Delicious!
Wouldn’t change a thing!
Very well presented. Tasty. I’ll make a again
Thanks Christine 🙂
This is a wonderful recipe. Make certain you mince the garlic finely and capers are a MUST for this fish.
Lovely, easy and cooked on the cooktop.
Thanks Marcia 🙂