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Ingredients
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Mahi Mahi & Marinade
Pan Sauce & Finishing
Method
Mahi Mahi & Marinade
- 1
Prepare fillets
Pat the mahi mahi fillets dry with paper towels. Season both sides evenly with 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Set aside on a plate while you make the marinade.
- 2
Make marinade
In a medium bowl whisk together 2 tablespoons olive oil, 3 tablespoons fresh lemon juice, 60 ml dry white wine, 1.5 tablespoons Dijon mustard, 1 tablespoon honey, 2 teaspoons minced garlic, 1 teaspoon fresh thyme leaves, remaining 1/4 teaspoon kosher salt and remaining 1/2 teaspoon black pepper until smooth and homogenous.
- 3
Marinate
Place the seasoned fillets in a shallow dish or resealable bag and pour half of the marinade (reserve the other half for the pan sauce) over the fish. Turn to coat. Marinate in the refrigerator for 20–30 minutes (no more than 30 minutes to avoid 'cooking' the fish with acid).
Pan Sauce & Finishing
- 4
Cook fish
Heat a large nonstick or stainless steel skillet over medium-high heat until hot. Add 1 tablespoon olive oil (from the marinade ingredients amount) or a light brush of oil to coat. Remove fillets from the marinade, letting excess drip off, and place in the hot skillet. Sear for 3–4 minutes on the first side without moving, until golden and easily releases. Flip and cook 2–3 minutes more, or until the internal temperature reaches 60°C (140°F) and the fish flakes easily. Transfer fillets to a warm plate and tent loosely with foil to rest.
- 5
Make shallot-pan sauce
Lower heat to medium. Add 1 tablespoon unsalted butter to the same skillet. Add the finely minced shallot and sauté for 1–2 minutes until softened and translucent but not browned. Carefully pour in the reserved half of the marinade and 60 ml (if any left from original measured wine add up to 60 ml total) of dry white wine if needed. Scrape the browned bits from the pan with a wooden spoon. Bring to a gentle simmer and reduce for 2–3 minutes until slightly thickened.
- 6
Finish sauce
Whisk in the remaining 1 tablespoon unsalted butter, 1 teaspoon fresh lemon zest and 2 tablespoons chopped parsley to emulsify the sauce and add brightness. Taste and adjust seasoning with a pinch of salt or a squeeze of lemon if needed.
- 7
Serve
Spoon the lemon-white wine Dijon honey sauce over the rested mahi mahi fillets. Garnish with additional chopped parsley and lemon wedges. Serve immediately with your choice of sides (rice, roasted vegetables, or a salad).