Garlic Mahi Mahi Recipe

Prep fish

Pat the mahi mahi fillets dry with paper towels. Trim any ragged edges and check for bones. Lightly score the surface of each fillet (two shallow diagonal cuts) so the marinade penetrates evenly.

Make garlic marinade

In a shallow dish or bowl, combine the minced garlic, lemon juice (3 tbsp), olive oil (3 tbsp), 1 tbsp of the chopped parsley, dried oregano, 1 tsp freshly ground black pepper, 1.5 tsp kosher salt, and red pepper flakes if using. Whisk to combine.

Marinate

Place the fillets in the dish and spoon the marinade evenly over both sides. Let the fish sit at room temperature for 15–20 minutes or refrigerate for up to 30 minutes. Do not marinate longer than 30 minutes, as the acid will begin to ‘cook’ the fish and change its texture.

Bring to room temp

If refrigerated, remove the fish 10–15 minutes before cooking so it comes close to room temperature for even cooking.

Heat pan

Place a large nonstick or stainless-steel skillet over medium-high heat. Add 1 tbsp olive oil (from the marinade extra if needed) and let it heat until shimmering but not smoking, about 1–2 minutes.

Sear fillets

Add the fillets to the pan presentation side down (smooth side up). Sear without moving for 3–4 minutes until a golden crust forms. Flip carefully with a fish spatula and reduce heat to medium. Add the 2 tbsp unsalted butter to the pan and spoon the melted butter and any remaining marinade over the fish while it finishes cooking for another 2–4 minutes, or until an instant-read thermometer inserted at the thickest part reads 130–135°F for medium (or 140°F if you prefer fully opaque). Total cook time will depend on thickness (about 6–8 minutes total).

Make pan sauce (optional)

Remove the cooked fillets to a warm plate and tent with foil. To the hot pan with the browned bits, add 1/4 cup dry white wine or low-sodium broth to deglaze, scraping up browned bits with a wooden spoon. Let the liquid reduce for 1–2 minutes over medium heat. Whisk in the 1 tbsp cold butter pieces one at a time to slightly thicken and gloss the sauce. Stir in the remaining 2 tbsp chopped parsley and adjust seasoning with a pinch of salt and pepper.

Finish & serve

Spoon the pan sauce and any pan juices over the fillets. Garnish with additional chopped parsley and serve immediately with lemon wedges alongside.