Easy Mahi Mahi recipe with a zesty lemon butter sauce. Pan-seared mahi mahi fillets cooked to perfection, served with a light sauce made from butter, fresh lemon juice, garlic, and white wine. Quick and healthy dinner option, high in protein and low in calories. Perfect for cooking flaky white fish with fresh herbs like parsley. Simple pan-cooked fish recipe with tips for a perfectly cooked mahi mahi.

Ingredients

4 mahi mahi fillets (about 6 ounces each, thawed if frozen)
½ teaspoon kosher salt, or to taste
Freshly ground black pepper, to taste
4 tablespoons butter, divided
2 tablespoons olive oil
½ cup dry white wine (such as Pinot Gris or Sauvignon Blanc)
1 teaspoon minced garlic
Juice of 1 large lemon
1–2 tablespoons fresh chopped parsley

Instructions

Pat the mahi mahi fillets dry with paper towels. Season both sides with salt and freshly ground black pepper.
In a large skillet (cast iron or enameled cast iron works best), heat 1 tablespoon of butter and the olive oil over medium heat. Once the butter has melted, add the fillets. Cook for 5–6 minutes until the bottom is golden brown. Flip and cook another 3–4 minutes until the internal temperature reaches 135°F. Transfer the fillets to a plate and set aside.
Return the skillet to medium heat. Pour in the white wine and stir, scraping up any browned bits from the pan. Simmer until the wine reduces by about one-third.
Add the garlic and remaining butter to the skillet. Cook for 1–2 minutes until the garlic is fragrant and the butter has melted.
Stir in the lemon juice and fresh parsley. Reduce heat to low and return the mahi mahi to the skillet, spooning the sauce over the top. Simmer for 1–2 minutes until the fish reaches an internal temperature of 145°F.
Remove from heat and garnish with additional parsley if desired. Serve the fillets drizzled with the lemon butter sauce.

Why You’ll Love This Recipe

This mahi mahi recipe is light, flavorful, and perfect for a quick weeknight dinner or a special occasion. The lemon butter sauce adds a bright, zesty flavor that complements the mild, flaky fish, making it a dish the whole family will enjoy.

Tips

Always pat the fish dry before cooking to get a nice sear.
Use a heavy skillet to ensure even cooking and prevent sticking.
Let the sauce simmer gently to avoid burning the butter.

Variations and Substitutions

Fish Substitutions: Replace mahi mahi with cod, halibut, or snapper.
Herb Variations: Add dill or thyme for a slightly different flavor profile.
Sauce Options: Swap white wine for chicken broth or vegetable stock for a non-alcoholic version.

FAQs

Q: Can I make this recipe ahead of time?
A: It’s best served fresh, but you can prepare the sauce ahead and gently reheat before serving.

Q: What sides go well with mahi mahi?
A: Roasted vegetables, rice, quinoa, or a fresh salad pair perfectly.

Q: Can I freeze mahi mahi?
A: Yes, freeze uncooked fillets in an airtight container for up to 2 months.

Serving

Serve this mahi mahi with lemon butter sauce over a bed of steamed vegetables or rice for a complete, flavorful meal. Garnish with fresh parsley for a pop of color.

Suggestions

Add a wedge of lemon on the side for extra zest.
Pair with a crisp white wine like Sauvignon Blanc for a perfect dinner experience.
For a richer sauce, stir in a teaspoon of cream at the end.