This Garlic Butter Mahi Mahi delivers a restaurant-quality meal in under 20 minutes. The firm, mild fish gets a golden sear and is bathed in a rich, nutty garlic butter sauce. It’s an elegant yet simple dish perfect for any night.
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Why You’ll Love This Garlic Butter Mahi Mahi
- Quick & Foolproof: Ready in 20 minutes with a simple sear-and-baste method.
- Rich Yet Light: Browned butter and fresh garlic create a savory, aromatic sauce.
- Elegant & Effortless: Impressive enough for guests but easy enough for a weeknight.
- Highly Adaptable: Easily customize with herbs, spice, or a splash of wine.
Ingredients & Tools
- 2 Mahi Mahi fillets (about 6 oz / 170 g each), skinless
- 3 tbsp unsalted butter
- 4 garlic cloves, minced
- 2 tbsp fresh lemon juice
- 1 tbsp olive oil
- 1/4 tsp paprika (optional, for color)
- 2 tbsp fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
Tools: A large skillet (preferably stainless steel or cast iron), fish spatula, small bowl
Notes: Fresh garlic and real butter are essential for the best flavor. Don’t skip the fresh lemon juice to brighten the rich sauce.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 32 g |
| Fat: | 20 g |
| Carbs: | 3 g |
| Fiber: | 0.5 g |
Serves: 2 | Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Before You Start: Tips & Ingredient Notes
- Pat your fish completely dry. This is the single most important step for getting a beautiful sear. Any moisture on the surface will steam the fish instead of letting it develop that golden, crispy crust we’re after.
- Use a hot pan. Your skillet should be properly preheated before the fish touches it. You’ll know it’s ready when a drop of water sizzles and evaporates on contact. This ensures immediate searing and prevents sticking.
- Don’t skimp on the butter. It’s not just for richness—it helps carry the garlic flavor and creates a luxurious sauce that coats every bite. Using unsalted butter lets you control the seasoning perfectly.
- Fresh garlic is non-negotiable. The pre-minced jarred stuff just doesn’t have the same vibrant, pungent kick. Taking the minute to mince fresh cloves makes all the difference in the world for that authentic garlic butter flavor.
How to Make Garlic Butter Mahi Mahi
Step 1: Start by prepping your mahi mahi fillets. Pat them thoroughly dry with paper towels—this is crucial for that perfect sear. Season both sides generously with salt, black pepper, and a light dusting of paprika if you’re using it. The paprika doesn’t add much heat, but it gives the fish a lovely golden color as it cooks.
Step 2: Place your skillet over medium-high heat and add the olive oil. Let it heat up until it shimmers—you should see gentle waves forming on the surface. Carefully place the mahi mahi fillets in the hot pan. You should hear a confident sizzle the moment they hit the oil. Cook for 4–5 minutes without moving them, until a beautiful golden-brown crust forms on the bottom.
Step 3: Flip the fillets using a thin, flexible spatula—a fish spatula is ideal here. They should release easily from the pan if a proper crust has formed. Cook for another 3–4 minutes on the second side. The fish is done when it feels firm to the touch and flakes easily with a fork. Transfer the cooked fillets to a warm plate.
Step 4: Reduce the heat to medium-low and add the butter to the same skillet. Let it melt and cook for about 1 minute, swirling the pan occasionally, until it starts to foam and smell nutty. You’ll see little brown specks forming at the bottom—that’s the milk solids toasting, which gives browned butter its incredible flavor.
Step 5: Add the minced garlic to the browned butter and cook for just 30–60 seconds, stirring constantly. You want the garlic to become fragrant and lightly golden, but be careful not to burn it—burnt garlic turns bitter very quickly. The aroma at this stage is absolutely heavenly.
Step 6: Remove the skillet from the heat and stir in the fresh lemon juice and most of the chopped parsley. The sauce might bubble up a bit when you add the lemon—that’s normal. Taste it and adjust seasoning with a pinch more salt or pepper if needed.
Step 7: Return the mahi mahi fillets to the skillet, spooning the garlic butter sauce over them generously. Let them warm through for about 30 seconds in the residual heat. Garnish with the remaining fresh parsley and serve immediately with lemon wedges on the side for squeezing over at the table.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Freeze cooked fillets (without sauce) for up to 1 month. Thaw in fridge before reheating.
- Reviving: Reheat gently in a covered skillet with a splash of water to prevent drying out.
Serving Suggestions
Complementary Dishes
- Lemon Herb Rice Pilaf — The fluffy, aromatic rice soaks up the extra garlic butter sauce beautifully, making every bite complete.
- Simple Arugula Salad — The peppery greens dressed with lemon vinaigrette provide a fresh, crisp contrast to the rich, buttery fish.
- Roasted Asparagus — Tender-crisp asparagus spears roasted with olive oil and a touch of garlic complement the mahi mahi both in texture and flavor.
Drinks
- Crisp Sauvignon Blanc — Its bright acidity and citrus notes cut through the richness of the butter and highlight the fish’s natural sweetness.
- Sparkling Water with Lemon — For a non-alcoholic option, the effervescence cleanses the palate between bites of the rich fish.
- Pale Ale — A light, citrusy beer complements the garlic and butter without overpowering the delicate flavor of the mahi mahi.
Something Sweet
- Lemon Sorbet — The bright, clean citrus flavor provides a refreshing finish that echoes the lemon in the main dish.
- Vanilla Bean Panna Cotta — Its creamy, delicate texture and subtle sweetness create a lovely contrast to the savory garlic butter notes.
- Fresh Berry Parfait — Layers of mixed berries and whipped cream offer a light, fruity end to the meal that doesn’t feel too heavy.
Top Mistakes to Avoid
- Overcooking the fish. Mahi mahi goes from perfectly moist to dry and rubbery very quickly. Remember that it continues to cook slightly after removed from heat, so take it out just before it’s completely opaque in the center.
- Moving the fish too soon. If you try to flip the fillets before a crust has formed, they’ll stick and tear. Let them sear undisturbed for the full 4-5 minutes—they’ll release naturally when ready.
- Burning the garlic. Garlic cooks incredibly fast in hot butter and can go from golden to burnt in seconds. Keep the heat medium-low and stir constantly once you add it to the pan.
- Using cold fish.
Garlic Butter Mahi Mahi
Make perfect Garlic Butter Mahi Mahi in 20 minutes! This easy recipe features a golden sear and rich, nutty sauce. Get the step-by-step guide and cook tonight!
Ingredients
For the Mahi Mahi:
-
2 Mahi Mahi fillets (about 6 oz / 170 g each, skinless)
-
1 tbsp olive oil
-
1/4 tsp paprika (optional, for color)
-
Salt and freshly ground black pepper (to taste)
For the Garlic Butter Sauce:
-
3 tbsp unsalted butter
-
4 garlic cloves (minced)
-
2 tbsp fresh lemon juice
-
2 tbsp fresh parsley (chopped)
-
Lemon wedges (for serving)
Instructions
-
Start by prepping your mahi mahi fillets. Pat them thoroughly dry with paper towels—this is crucial for that perfect sear. Season both sides generously with salt, black pepper, and a light dusting of paprika if you’re using it. The paprika doesn’t add much heat, but it gives the fish a lovely golden color as it cooks.01
-
Place your skillet over medium-high heat and add the olive oil. Let it heat up until it shimmers—you should see gentle waves forming on the surface. Carefully place the mahi mahi fillets in the hot pan. You should hear a confident sizzle the moment they hit the oil. Cook for 4–5 minutes without moving them, until a beautiful golden-brown crust forms on the bottom.02
-
Flip the fillets using a thin, flexible spatula—a fish spatula is ideal here. They should release easily from the pan if a proper crust has formed. Cook for another 3–4 minutes on the second side. The fish is done when it feels firm to the touch and flakes easily with a fork. Transfer the cooked fillets to a warm plate.03
-
Reduce the heat to medium-low and add the butter to the same skillet. Let it melt and cook for about 1 minute, swirling the pan occasionally, until it starts to foam and smell nutty. You’ll see little brown specks forming at the bottom—that’s the milk solids toasting, which gives browned butter its incredible flavor.04
-
Add the minced garlic to the browned butter and cook for just 30–60 seconds, stirring constantly. You want the garlic to become fragrant and lightly golden, but be careful not to burn it—burnt garlic turns bitter very quickly. The aroma at this stage is absolutely heavenly.05
-
Remove the skillet from the heat and stir in the fresh lemon juice and most of the chopped parsley. The sauce might bubble up a bit when you add the lemon—that’s normal. Taste it and adjust seasoning with a pinch more salt or pepper if needed.06
-
Return the mahi mahi fillets to the skillet, spooning the garlic butter sauce over them generously. Let them warm through for about 30 seconds in the residual heat. Garnish with the remaining fresh parsley and serve immediately with lemon wedges on the side for squeezing over at the table.07
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