Ingredients
Fish and sauce
- 4 6-ounce skinless mahi mahi fillets 680 g total, thawed if frozen
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter 28 g
- 3 cloves garlic finely chopped
- 2 tablespoons lemon juice
- 2 tablespoons water
- 2 tablespoons chopped fresh parsley
Equipment
- 1 Large skillet
- 1 Fish spatula
- 1 Instant-read thermometer
Instructions
- Pat the thawed fish thoroughly dry with paper towels. Season both sides with salt and pepper. Choose similarly thick fillets for more even cooking.
- Heat the oil in a large skillet over medium-high heat until shimmering. Add the fish without crowding. Cook for about 3–4 minutes without moving it, until the underside is golden and releases with a thin spatula.
- Turn gently and lower the heat to medium. Cook about 3–5 minutes more, depending on thickness, until the thickest part of each piece reaches 145°F (63°C). Remove individual pieces as they finish and transfer to a clean plate.
- Lower the heat to medium-low. Add the butter, then the garlic and stir for about 30 seconds, just until fragrant. Add lemon juice and water and stir for 30 seconds to loosen the browned bits. Remove from the heat and stir in parsley.
- Spoon the sauce over the fish and serve promptly. If the fish needs warming in the sauce, return it to the off-heat pan only briefly; do not continue simmering cooked fillets.
Nutrition
Calories: 230kcalCarbohydrates: 2gProtein: 32gFat: 10gSaturated Fat: 4gCholesterol: 139mgSodium: 450mgFiber: 0.2gSugar: 0.3g
Video
Notes
Nutrition is an estimate per fish portion including one-quarter of the sauce, excluding sides. Calculated from 680 g raw mahi mahi, 28 g butter, 14 g oil and the stated aromatics divided by four; brands and retained pan sauce change the result. Cost uses approximately US$13 per pound for 1.5 pounds of fish plus US$1.50 for the portions of other ingredients used. Thaw fish in the refrigerator, following package directions for vacuum-packed fish. Refrigerate leftovers promptly at 40°F or below and use within 3–4 days; reheat leftovers to 165°F.
Video credit: The Forked Spoon demonstrates pan-seared mahi mahi with lemon-garlic butter. This version uses two tablespoons of butter, no capers and a thermometer-based doneness check.