Pan-Seared Mahi Mahi
This quick and easy pan-seared mahi mahi recipe with a zesty lemon garlic sauce feels fancy without the fuss, making it perfect for weeknight dinners.
Ingredients
For the fish
- 2 pieces mahi mahi fillets Fresh is ideal but frozen works, just thaw first.
- 1 unit lemon Use juice and zest for extra zing.
- 3 cloves garlic Don’t skimp, use all three.
- 1 tablespoon olive oil A good glug for searing.
- 1 tablespoon butter Unsalted, or whatever’s in the fridge honestly.
- 2 pinches salt Generous pinch—adjust to taste.
- 2 pinches pepper Generous pinch—adjust to taste.
- 1 tablespoon fresh parsley or dill Optional but pretty.
Instructions
Preparation
- Pat the mahi mahi fillets dry. Salt and pepper both sides like you mean it.
- Heat a big skillet on medium-high. Add olive oil and let it swirl until it looks shimmery.
Cooking
- Carefully lay the fillets in the skillet. Sear for about 3 minutes without peeking.
- Flip the fillets gently. Toss in a chunk of butter and let it melt. Add the garlic and let it sizzle for 30 seconds.
- Squeeze in the lemon juice and add the zest. Swirl the sauce to mingle.
- Spoon the buttery sauce over the fish as it finishes cooking for about 2-3 more minutes.
- Check if the fish flakes easily with a fork; do not overthink it.
Notes
Feel free to substitute lime for lemon or use bottled lemon juice if fresh isn't available. The lemon garlic sauce keeps in the fridge for about two days, but it’s unlikely you’ll have leftovers. You can also make this dish in the oven, but pan-searing gives the best crispy edges.