Atlantic Mahi – Mahi Recipe

Prepare fillets

Pat the mahi-mahi fillets dry with paper towels. Trim any thin edges so the fillets cook evenly.

Make marinade

In a shallow dish combine 2 tablespoons lemon juice, 1 tablespoon olive oil, 2 teaspoons minced garlic, 2 tablespoons chopped parsley, 1 teaspoon kosher salt and 1 teaspoon black pepper. Whisk briefly to emulsify.

Place the fillets in the dish and spoon the marinade over both sides. Let sit at room temperature for 10–15 minutes (no longer than 30 minutes) to absorb flavor.

Preheat pan

Heat a large skillet over medium-high heat until hot. Add 1 tablespoon olive oil and 1 tablespoon unsalted butter and swirl to coat; the butter should foam but not burn.

Sear the mahi-mahi

Remove excess marinade from fillets (shake off but do not fully dry). Place fillets skin-side (or presentation-side) down in the skillet. Cook undisturbed for 3–4 minutes until a golden-brown crust forms. Flip gently and cook the other side 2–4 minutes more, depending on thickness, until the internal temperature reaches 130–135°F (54–57°C) for moist, just-cooked fish. Total cook time will be about 6–8 minutes.

Make pan sauce

Transfer cooked fillets to a warm plate and tent with foil. Lower heat to medium, add the remaining 1 tablespoon butter. Add the finely chopped shallot and sauté 30–45 seconds until fragrant but not browned. Deglaze the pan with 1 tablespoon white wine or chicken stock, scraping up browned bits. Stir in 1 teaspoon lemon zest and any accumulated juices from the resting fillets. Simmer 30–45 seconds to reduce slightly. Taste and adjust seasoning with salt and pepper to taste.

Finish & serve

Spoon the pan sauce over the mahi-mahi fillets. Sprinkle with the reserved chopped parsley. Serve immediately with lemon wedges on the side and optional steamed potatoes or vegetables.