Pan-Seared Mahi Mahi Recipe
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Published May 07, 2025
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This pan-seared mahi mahi recipe is tender, flaky, and topped with a flavorful lemon garlic sauce. Ready in under 20 minutes, it’s the perfect quick and satisfying dinner for busy weeknights!
I love a simple skillet meal that feels a little fancy but takes barely any time to make, and this pan-seared mahi mahi recipe fits the bill perfectly. It’s golden and crisp on the outside, tender and flaky on the inside, and finished with a buttery lemon garlic sauce that’s honestly good enough to spoon over everything on your plate.
We’ve been rotating this one into our weeknight dinners and it always hits the spot. I love serving it with roasted asparagus or roasted zucchini and summer squash.
If you’re looking for more easy seafood recipes you’ll also have to try my garlic butter pan seared salmon and shrimp scampi sheet pan meal.
Table of Contents
Why You’ll Love This Recipe
There’s so much to love about this pan-seared mahi mahi! It’s one of those recipes that feels fancy enough for date night but easy enough to whip up on a Tuesday.
- Big flavor, minimal effort – The lemon garlic butter adds so much brightness and richness without needing a ton of ingredients.
- Restaurant vibes at home – It looks and tastes impressive, but it’s super low-stress to make.
- Flaky, tender fish every time – A hot skillet and a few easy tricks give you that beautiful golden crust with a moist, flaky center.
- Pairs with everything – Serve it over rice, with roasted veggies, or next to a fresh salad — it’s super versatile.
Ingredients Needed
- mahi mahi fillets – a mild, slightly sweet white fish that’s firm enough to sear beautifully. I recommend fresh or thawed-from-frozen fillets that are about the same size for even cooking.
- sea salt and black pepper – simple seasonings that bring out the natural flavor of the fish.
- garlic – fresh minced garlic adds bold, savory depth to the lemon butter sauce.
- olive oil – helps sear the fish until golden brown with a crisp edge.
- butter – creates a rich, velvety base for the lemon garlic sauce.
- lemon juice – adds brightness and acidity that balances the richness of the butter and complements the fish perfectly.
- fresh parsley – a pop of color and freshness to finish everything off. Optional, but highly recommended!
Easy Recipe Substitutions
This recipe is super adaptable depending on what you have on hand. Here are a few easy swaps and ideas:
- Fish alternatives: If you can’t find mahi mahi, try using another firm white fish like cod, halibut, or grouper.
- Butter-free option: You can use more olive oil in place of the butter for a dairy-free version. The flavor won’t be quite as rich, but it’ll still be delicious.
- Add a little heat: Want a kick? Stir a pinch of red pepper flakes or a dash of cayenne into the lemon garlic sauce.
- Make it herby: Feel free to mix in chopped fresh basil, thyme, or dill with the parsley for a fun twist.
- Extra lemony: If you love bold lemon flavor, add a bit of lemon zest to the sauce or serve the fillets with a few lemon slices on the side.
How to Make This Pan-Seared Mahi Mahi
This mahi mahi recipe comes together in one skillet with just a few simple steps. Here’s how to make it:
Step 1: Pat the mahi mahi fillets dry with paper towels and season both sides with salt and pepper.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add the mahi mahi fillets and sear for 3-4 minutes on one side. Flip and cook the other side for another 3-4 minutes, or until the fish flakes easily with a fork. Remove mahi from the skillet.
Step 3: Reduce heat to a low and add butter. Let it melt then add the garlic and lemon juice and saute for about 1-2 minutes until garlic is golden brown.
Step 4: Turn off heat and add mahi back to the skillet, spooning the butter mixture over each mahi filet. Serve with fresh parsley and capers, if desired. Enjoy!
Tips For Making The Best Mahi Mahi Recipe
Here are a few quick tips to help your mahi mahi turn out just right:
- Pat the fish dry: This helps get that perfect golden sear and prevents excess moisture from steaming the fish.
- Don’t overcook: Mahi mahi is done when it’s opaque and flakes easily. It cooks quickly, so keep an eye on it!
- Deglaze if needed: If there are brown bits stuck to the pan after searing, the lemon juice will naturally deglaze the pan and add extra flavor to the sauce.
Serving Suggestions
This pan-seared mahi mahi recipe is super versatile and pairs well with all kinds of sides. Whether you want something light and fresh or hearty and satisfying, here are a few of my favorite recipes to serve it with:
How to Store & Reheat
Store any leftover mahi mahi in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in a skillet over low heat or in the oven at 300°F until heated through. Be careful not to overheat — fish can dry out quickly. You can also enjoy it cold over a salad for a quick lunch!
Frequently Asked Questions
Mahi mahi has a mild, slightly sweet flavor with a firm texture that holds up well to pan-searing. It’s not overly “fishy,” which makes it great for people who are newer to seafood.
Yes! Just be sure to thaw it completely and pat it dry before cooking. Removing excess moisture is key to getting that golden sear.
It should flake easily with a fork and be opaque all the way through. You can also use a meat thermometer — it should read 137–145°F in the thickest part.
A stainless steel or cast iron skillet works great for getting that crisp sear. Just make sure the pan is hot before adding the fish.
Yes! Mahi mahi is a lean source of protein and contains important nutrients like vitamin B12, selenium, and omega-3 fatty acids.
More Seafood Recipes to Try
- Pesto Salmon
- Coconut Shrimp Curry
- Healthy Fish Tacos
- Maple Glazed Salmon
- Shrimp Tacos with Mango Cabbage Slaw
Be sure to check out all of my dinner recipes on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Pan Seared Mahi Mahi Recipe
Ingredients
- 4 mahi mahi fillets, 4-6 oz each
- 1 teaspoon fine sea salt, plus more to taste
- ½ teaspoon ground pepper, plus more to taste
- 4-6 cloves garlic, minced (I used 6, but mine were smaller cloves)
- 1 Tablespoon olive oil
- 2 Tablespoons butter
- Juice from 1 lemon, plus more slices for serving
- 2 Tablespoons fresh parsley, chopped
Instructions
- Pat the mahi mahi fillets dry with paper towels. Season both sides with salt and pepper.
- Heat 1 Tablespoon of olive oil in a large skillet over medium-high heat. Add the mahi mahi fillets to the skillet. Sear for 3-4 minutes on one side until golden brown. Flip and cook the other side for another 3-4 minutes, or until the fish flakes easily with a fork. Remove mahi from the skillet.
- Reduce heat to a low and add butter. Let it melt then add the garlic and lemon juice and saute for about 1-2 minutes until garlic is golden brown.
- Turn off heat and add mahi back to the skillet, spooning the butter mixture over each mahi filet. Serve with fresh parsley and capers, if desired. Serve with your preferred sides and enjoy!
Notes
- Storing: Store any leftover mahi mahi in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in a skillet over low heat or in the oven at 300°F until heated through. Be careful not to overheat — fish can dry out quickly. You can also enjoy it cold over a salad for a quick lunch!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
