Mahi Mahi with Lemon Butter
Simple, yet packed with flavor, this mahi mahi with lemon butter and tomatoes might be one of my favorite recipes of all time. This dish comes together in under 30 minutes and honestly tastes like restaurant quality fish. Cooking fish at home can be intimating, until now. This fresh fish recipe is easy to make and perfect any night of the week. Plus, you only need one pan, so cleanup is a breeze.
About this Mahi Mahi Recipe
Mahi mahi is mild flavored, flaky fish. It is not very oily and has a nice meaty quality. It’s a very lean fish so you’ll have to be careful not to overcook it. Serve this dish with a side of linguine for the ultimate dinner. However, if you want to keep it on the lighter side, try serving it alongside some roasted vegetables.
When prepping the mahi mahi, be sure to pat it dry with a paper towel. Absorbing the excess moisture will help you to get a beautiful light sear on the fish. Season the fish with salt and pepper directly before you add it to the hot pan. If you let the salt sit on the fish, it will draw moisture to the surface of the fish and prevent it from getting a beautiful sear.
Also, mahi mahi cooks very quickly. You will want to sear the fish for 3 minutes on each side and let it simmer for an additional 1-2 minutes before removing it from the pan. Use the same pan to make the lemon butter tomato sauce. This recipe make four light servings, or two hearty dinner servings. Please see the nutritional information below for more detail.
Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until heated through. Looking for more fish recipes? Try my Linguini with Crab, it’s easy to make and delicious.
Mahi Mahi with Lemon Butter
- 14 ounces mahi mahi, two 7 ounce filets or similar
- 1-2 tablespoons olive oil
- 6 tablespoons butter, salted
- 1 tablespoon garlic, minced, about 3 cloves
- 2 tablespoons lemon juice, fresh squeezed
- 1.5 cups cherry tomatoes
- ½ cup shallot , diced or sliced thin
- 1.5 tablespoons parsley , chopped small, extra as garnish
- pinch salt and pepper
- ¼ cup chicken stock, deglaze the pan
- 1 saute pan
- Place olive oil in a saute pan over medium heat.
- Pat the mahi mahi dry using a paper towel to remove any excess moisture. My fish was boneless and skinless. Option to remove the skin if it is still attached. Season the mahi mahi with salt and cracked black pepper.
- Add the fish to the pan, sear for 3 minutes on each side then reduce the heat to low. Cook the fish for another 1- 2 minutes. Remove the fish from the pan and set it aside.
- In the same pan the fish was in, add the butter over medium heat. Let the butter melt down. Add the minced garlic, shallots, fresh chopped parsley, lemon juice, salt and pepper, and tomatoes. Stir well and let the tomatoes blister.
- Add the chicken stock to the pan and let the sauce reduce. Once well combined, nestle the cooked mahi mahi in the sauce. Spoon the sauce over the filets and top them with some of the cooked tomatoes and lemon butter.
- Garnish with some extra freshly chopped parsley and sliced tomatoes. Serve immediately and enjoy.