Lemon Garlic Mahi Mahi
Ingredients
- 4 mahi mahi fillets (about 6 oz each)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 5 cloves garlic, minced
- 3 tablespoons fresh lemon juice (about 1 1/2 lemons)
- 1 teaspoon lemon zest
- 2 tablespoons chicken broth or dry white wine
- 1 tablespoon fresh parsley, chopped (optional)
- Pinch of red pepper flakes (optional)
Instructions
- Pat each mahi mahi fillet completely dry with paper towels on both sides.
- Season both sides of each fillet with kosher salt, black pepper, and paprika.
- Heat a skillet over medium-high heat and add the olive oil. Let it get fully hot before adding the fish.
- Place fillets in the pan and sear without moving for 4 minutes. Flip once and cook another 3 to 4 minutes until the fish flakes easily and the center is just opaque. Remove fillets to a plate.
- Reduce heat to medium. Add butter to the same pan and let it melt.
- Add minced garlic and cook for about 1 minute until fragrant and just starting to turn golden. Watch it closely.
- Pour in the lemon juice, lemon zest, and chicken broth or white wine. Stir and scrape up any bits from the pan bottom. Let the sauce simmer for 2 minutes until slightly reduced.
- Return the fish to the pan and spoon the sauce over the fillets. Let everything warm together for 1 minute over low heat.
- Scatter chopped parsley over the top if using and serve immediately.
Notes
Always pat mahi mahi fillets completely dry before they hit the pan. Moisture on the surface prevents a proper sear and you'll end up with steamed fish instead of that golden crust. Thirty seconds with a paper towel makes a real difference.