Garlicky Lemon Mahi-Mahi Recipe
Introduction
This Garlicky Lemon Mahi-Mahi recipe is a bright and flavorful dish that highlights tender fish paired with fresh asparagus and a zesty, buttery sauce. It’s simple to prepare yet impressive enough for a weeknight dinner or a special occasion.
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 garlic cloves, finely chopped
- 1/4 tsp. crushed red pepper flakes
- 2 lemons, 1 sliced, 1 zested and juiced
- 1 Tbsp. finely chopped fresh parsley, plus more for serving
Instructions
- Step 1: In a large skillet over medium heat, heat 1 tablespoon of butter and 1 tablespoon of olive oil until the butter melts. Add the mahi-mahi fillets and season both sides with salt and black pepper. Cook the fish, turning occasionally, until golden brown on both sides, about 4 to 5 minutes per side. Transfer the cooked fish to a plate.
- Step 2: Using the same skillet over medium-high heat, heat the remaining 1 tablespoon of olive oil. Add the asparagus and cook, tossing occasionally, until tender, about 2 to 4 minutes. Season with salt and black pepper, then transfer the asparagus to the plate with the fish.
- Step 3: Reduce the heat to medium and melt the remaining 2 tablespoons of butter in the skillet. Add the chopped garlic and crushed red pepper flakes, cooking and stirring occasionally until fragrant, about 1 minute. Stir in the lemon slices, zest, lemon juice, and chopped parsley. Remove the skillet from heat.
- Step 4: Return the mahi-mahi and asparagus to the skillet and spoon the lemon-garlic sauce over everything. Top with additional parsley before serving.
Tips & Variations
- For extra flavor, marinate the mahi-mahi in lemon juice and garlic for 15 minutes before cooking.
- Swap asparagus for green beans or broccolini if you prefer.
- Use a non-stick skillet to prevent the fish from sticking and to make flipping easier.
- Add a pinch of smoked paprika to the sauce for a subtle smoky note.
Storage
Store any leftover mahi-mahi and asparagus in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave to avoid drying out the fish. The lemon butter sauce is best fresh but can be warmed briefly and spooned over leftovers.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use another type of fish instead of mahi-mahi?
Yes, firm white fish like cod, halibut, or snapper work well with this recipe and hold up nicely to the cooking method.
Is it necessary to use fresh lemons?
Fresh lemons provide the best bright, zesty flavor for this dish, but in a pinch, bottled lemon juice can be used. Adjust the amount to taste.
PrintGarlicky Lemon Mahi-Mahi Recipe
This Garlicky Lemon Mahi-Mahi recipe features seared mahi-mahi fillets cooked in a buttery garlic-lemon sauce served alongside tender asparagus. The bright citrus flavors combined with a hint of red pepper flakes make this dish vibrant and perfectly balanced. Quick to prepare and ideal for a healthy weeknight dinner, it offers a flavorful and elegant seafood meal with a fresh herb finish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Fish
- 4 (4-oz.) mahi mahi fillets
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Cooking fats
- 3 Tbsp. unsalted butter, divided
- 2 Tbsp. extra-virgin olive oil, divided
Vegetables & aromatics
- 1 lb. asparagus, trimmed
- 3 garlic cloves, finely chopped
Seasonings & Garnishes
- 1/4 tsp. crushed red pepper flakes
- 2 lemons (1 sliced, 1 zested and juiced)
- 1 Tbsp. finely chopped fresh parsley, plus more for serving
Instructions
- Sear the mahi-mahi fillets: In a large skillet over medium heat, melt 1 tablespoon of butter together with 1 tablespoon of olive oil. Season the mahi-mahi fillets with kosher salt and freshly ground black pepper. Place them in the skillet and cook, turning occasionally, until the fillets are golden brown on both sides, about 4 to 5 minutes per side. Once cooked, transfer the fillets to a plate and set aside.
- Cook the asparagus: In the same skillet, increase the heat to medium-high and add the remaining 1 tablespoon of olive oil. Add the trimmed asparagus and toss occasionally as it cooks, around 2 to 4 minutes, until the asparagus is tender-crisp. Season with salt and pepper to taste. Transfer the asparagus to the plate with the mahi-mahi.
- Prepare the garlic-lemon sauce: Lower the heat back to medium and melt the remaining 2 tablespoons of butter in the skillet. Add the finely chopped garlic and crushed red pepper flakes, stirring occasionally until fragrant, about 1 minute. Stir in the lemon slices, lemon zest, lemon juice, and 1 tablespoon of chopped fresh parsley. Remove the skillet from heat.
- Combine and serve: Return the cooked mahi-mahi fillets and asparagus back into the skillet and spoon the garlic-lemon butter sauce evenly over them. Garnish with additional fresh parsley before serving for a bright, fresh finish.
Notes
- Use fresh mahi-mahi fillets for best flavor and texture.
- Trim the asparagus ends before cooking for tenderness.
- Adjust crushed red pepper flakes to control the spiciness level.
- Serve immediately for optimal taste as the sauce is best fresh.
- Can be paired nicely with rice, quinoa, or a light salad for a complete meal.
Keywords: Mahi-mahi, garlic lemon sauce, asparagus, seafood recipe, quick dinner, healthy seafood
