Ingredients
Method
- Pat the mahi mahi fillets dry on both sides (critical for that sear). Season both sides with salt, pepper, garlic powder, and paprika.
- Heat 2 tablespoon olive oil and 2 tablespoon butter in a large skillet over medium-high heat. Sear fillets in two batches if needed (don't overcrowd the pan). Cook each fillet for about 3–4 minutes per side, until golden, lightly crisped, and just opaque in the center (internal temp around 137°F). Remove fish and set aside on a plate loosely tented with foil.
- In the same skillet, lower the heat to medium. Add 4 tablespoon butter and let it melt. Add minced garlic and sauté 30–60 seconds until fragrant. Stir in lemon zest, lemon juice, and parsley. Let it bubble gently for 1 minute. Taste and season with a bit more salt, pepper, or chili flakes if desired.
- Place mahi mahi on plates or a platter. Spoon the lemon garlic butter sauce generously over the top. Garnish with extra parsley, a squeeze of fresh lemon, and serve immediately.
Nutrition
Video
Notes
Pro Tips:
Choose mahi mahi fillets that are translucent pink with no brown spots, and aim for 1-inch thickness because thinner pieces will overcook before developing a proper sear, while thicker cuts won't cook evenly in the pan. Pat the fish completely dry and let it sit uncovered for 10 minutes before seasoning because any surface moisture will create steam instead of that golden crust - I learned this after ruining too many fillets in my early days. Use a stainless steel or carbon steel pan instead of non-stick for the sear because you need those fond bits stuck to the bottom to deglaze with lemon juice for the most flavorful butter sauce. Add the garlic to the butter sauce off the heat first, then return to low flame because garlic burns quickly in hot butter and will turn your elegant sauce bitter - a technique my Dominican grandmother taught me for all her butter-based sauces.
Choose mahi mahi fillets that are translucent pink with no brown spots, and aim for 1-inch thickness because thinner pieces will overcook before developing a proper sear, while thicker cuts won't cook evenly in the pan. Pat the fish completely dry and let it sit uncovered for 10 minutes before seasoning because any surface moisture will create steam instead of that golden crust - I learned this after ruining too many fillets in my early days. Use a stainless steel or carbon steel pan instead of non-stick for the sear because you need those fond bits stuck to the bottom to deglaze with lemon juice for the most flavorful butter sauce. Add the garlic to the butter sauce off the heat first, then return to low flame because garlic burns quickly in hot butter and will turn your elegant sauce bitter - a technique my Dominican grandmother taught me for all her butter-based sauces.
