Beautifully flaky and tender when cooked, mahi mahi is the seafood dinner you should be making all year long. The firm and mild fish is not only completely delicious, but super-versatile—you can bake, sear, grill, or fry it and top it with any number of different sauces or dressings. Our favorite way to prep it? Cook it on the stove with some fresh veg like asparagus, then smother it in a lemony butter sauce. Here’s how to make it the best it can be:
Buying mahi mahi:
Mahi mahi is often sold skinless, in pre-portioned fillets or steaks. The flesh should be firm and pinkish-beige in color; any darker spots will taste a bit stronger and may be trimmed away. If your mahi mahi happens to still be wearing its gorgeous gold and yellow skin, you’ll definitely want to remove that before cooking.
If you can’t find mahi mahi but still want to make this recipe, you can substitute another firm white fish, such as cod, striped bass, or halibut. (If it’s the latter, try our easy grilled halibut with mango salsa—it’s a winner.)
How to cook mahi mahi:
It truly couldn’t be simpler: Just add the fish to the pan, cook it for a few minutes per side, then make a super-simple garlicky lemon-butter sauce in the same pan. We like to cook up a little asparagus too to serve on the side, but feel free to skip it or swap in whatever seasonal veg you like.
If your fish starts to stick to the pan, don’t panic. Fish can occasionally stick when you’re cooking it, but there are a few surefire tricks to make sure that doesn’t happen. First, pat your fish dry on both sides before you put it in the pan. Second, make sure the pan is really hot before you add the fish. You don’t want it to be smoking, but it should definitely sizzle when the fish hits the pan. Finally, let the fish cook for at least 3 minutes before you try to flip it. It will release from the pan when it’s ready, so if it’s sticking, give it another minute and then try again.
Serving ideas for mahi mahi:
This dish is wonderful as is, but feel free to mix things up: Try pairing it with some ultra-creamy mashed potatoes or risotto for a heartier dinner, or tuck your fish into tortillas with a fruity salsa like we did in our mahi mahi tacos for a lighter meal. The options are endless for where you could take this fish, so get creative!
Made this? Let us know how it went in the comments below.
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- Yields:
- 4 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 30 mins
- Cal/Serv:
- 273
Ingredients
- 3 tbsp.
unsalted butter, divided
- 2 tbsp.
extra-virgin olive oil, divided
- 4
(4-oz.) mahi mahi fillets
Kosher salt
Freshly ground black pepper
- 1 lb.
asparagus, trimmed
- 3
cloves garlic, finely chopped
- 1/4 tsp.
crushed red pepper flakes
- 2
lemons, 1 sliced, 1 zested and juiced
- 1 tbsp.
chopped fresh parsley, plus more for serving
Directions
- Step 1In a large skillet over medium heat, heat 1 tablespoon butter and 1 tablespoon oil until butter is melted. Add mahi mahi; season with salt and black pepper. Cook, turning occasionally, until golden on both sides, 4 to 5 minutes per side. Transfer to a plate.
- Step 2In same skillet over medium-high heat, heat remaining 1 tablespoon oil. Add asparagus and cook, tossing occasionally, until tender, 2 to 4 minutes; season with salt and black pepper. Transfer to plate with fish.
- Step 3In same skillet over medium heat, melt remaining 2 tablespoons butter. Add garlic and red pepper flakes and cook, stirring occasionally, until fragrant, about 1 minute, then stir in lemon slices, zest, and juice, and parsley. Remove from heat. Return mahi mahi and asparagus to skillet and spoon sauce over.
- Step 4Top with parsley before serving.
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