Easy Perfect Mahi Mahi Recipe
Mahi Mahi, otherwise known as Dorado, is deservedly a popular fish. When done right, mahi mahi is tender, flaky, and deliciously flavorful. This is restaurant quality fish made easy at home!
Servings: 4
Ingredients
For the Lemon Garlic Mixture
- 2 TB salted butter, softened to room temp
- 2 TB minced garlic
- 1 TB chives or parsley, freshly chopped
- ⅛ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1 TB juice from fresh lemon
- 1 TB grated lemon peel
For the Mahi Mahi
- 2 TB olive oil
- 4 fillets mahi mahi, 1-inch thick, 4oz each
- kosher salt and freshly ground black pepper
Instructions
- Preheat oven to 400F with rack on middle position.
- Lemon Garlic Mixture (can be made ahead) - in a small pan, combine all Lemon Garlic Mixture ingredients and stir to fully combine. Set aside.
- Pat-dry all excess moisture from the fish fillets with paper towels. This step is important, so be sure to pat off as much moisture as you can.
- Evenly sprinkle both sides of fillets with pinches of kosher salt and freshly ground black pepper. Set aside.
- In a large oven-proof pan, heat the olive oil over high heat. Once oil is sizzling hot add the fish fillets to pan and let cook until browned on one side, about 3 minutes - do not move fish around.
- Carefully flip fish fillets over to the other side, turn stove burner off, and immediately transfer pan into already-hot oven.
- Roast fish at 400F about 5 minutes or just until the top is golden and center is just cooked through. Take care not to overcook.
- A minute before fish is done cooking in oven, heat your small pan of prepared lemon-garlic mixture over medium high heat, constantly stirring, just until melted and bubbly.
- Immediately turn heat off and pour mixture over the cooked fish. Be sure to pour on any juices from the fish pan as well. Serve with extra lemon slices for garnish.
Equipment
Notes
- Be sure to use kosher salt (see why use kosher salt) and not fine table salt. Fine salt is much saltier than kosher in recipes.
- Lemon Garlic Sauce can be made ahead of time and reheated to serve.
- A large splatter guard is helpful whenever pan frying. It really helps with random oil splatters.
- This recipe is part of our easy fish recipes collection.
- If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you!
Nutrition (per serving)
Calories: 264kcal | Carbohydrates: 2g | Protein: 32g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 139mg | Sodium: 268mg | Potassium: 731mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 482IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 2mg