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 came together in under 30 minutes and honestly tasted like restaurant quality fish.

Cooking fish at home has always intimated me, until now. This recipe is so easy to make and perfect any night of the week. 

Mahi Mahi with Lemon Butter and Tomatoes – Healthyish Foods

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.

I served mine with a side of linguine, but if you want to keep it on the lighter side try some roasted veggies. Broccoli and cauliflower would taste great as well. 

Mahi Mahi with Lemon Butter and Tomatoes – Healthyish Foods
Mahi Mahi with Lemon Butter and Tomatoes – Healthyish Foods

Mahi Mahi with Lemon Butter and Tomatoes

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  • 14 ounces mahi mahi, two 7 ounce fielts or similar
  • 1 stick butter, salted
  • 2 teaspoons minced garlic
  • 1 small shallot sliced
  • 1.5 tablespoons fresh Italian parsley and a little more as a garnish
  • 1 tablespoon fresh squeezed lemon juice
  • Pinch salt and pepper
  • 1 cup heaping sliced grape and cherry tomatoes
  • ¼ cup chicken stock
  • salt and cracked black pepper, to taste


  • 2 saute pans


  • Gently spray a large sauté pan with olive oil cooking spray.
  • Pat the mahi mahi dry using a paper towel to remove any excess moisture. My fish did not have the skin on. So, remove the skin if it is still attached.
  • Season the mahi mahi with salt and cracked black pepper.
  • Over a medium/high heat, place the fish in the pan. Sear for 3 minutes on each side then reduce the heat to low.
  • Cook for another 1- 2 minutes. Remove from heat and set aside.
  • Mahi Mahi is a lean fish so it will cook quickly. Be sure to not overcook it.
  • In a separate sauté pan, add 1 stick of butter.
  • Let the butter melt down and begin to slightly brown.
  • Add the minced garlic, shallots, fresh chopped parsley, lemon juice, salt and pepper, and tomatoes. Stir well and let the tomatoes begin to blister. You do not want them to fully break down and become a tomato sauce.
  • Add the chicken stock and stir well. Once well combined, nestle the fish filets 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.