Mahi Mahi Recipe

Prep the fish

Pat the mahi mahi fillets dry with paper towels. This removes surface moisture so the fish browns rather than steams.

Season

Season both sides of the fillets evenly with kosher salt, black pepper, smoked paprika, and garlic powder (divide seasonings across all fillets). Let sit at room temperature for 10 minutes while you heat the pan.

Heat pan

Place a large nonstick or stainless-steel skillet over medium-high heat. Add 2 tbsp extra-virgin olive oil and allow it to shimmer but not smoke, about 1–2 minutes.

Sear the fish

Carefully lay fillets presentation-side down in the hot pan, spacing them so they aren't touching. Cook undisturbed for 3–4 minutes, until the edges are opaque and a golden crust forms.

Flip and finish

Flip the fillets and reduce heat to medium. Add 1 tbsp unsalted butter to the pan and tilt the pan slightly; spoon the melted butter over the tops of the fillets for 1.5–2 minutes until the fish reaches an internal temperature of 135–140°F (for moist, flakey fish) or until it easily flakes with a fork.

Finish with lemon and herbs

Remove the fillets to a warm plate. Squeeze the juice of half a lemon over the fish and sprinkle with chopped parsley. Rest for 1–2 minutes before serving so juices redistribute.

If serving with rice or salad, divide 2 cups steamed jasmine rice or mixed greens among four plates or baskets. Place one fillet on each portion. Add a lemon wedge and a spoonful of tartar sauce or remoulade alongside each fish.

Serve immediately while hot. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and gently reheated in a skillet over low heat with a splash of oil.