This sautéed mahi mahi turns golden in the pan and finishes in a light, lemony butter sauce. It looks like a restaurant dish but is simple to prepare and ready in under 20 minutes.
This recipe was inspired by Lemon Butter Shrimp and the Garlic Lemon Halibut with Sautéed Asparagus from my Clean Paleo One Pot Meals cookbook. My son’s first reaction was, “I’d order this in a restaurant!”—so it has the stamp of approval from an eleven-year-old. Mahi mahi is my choice here because it’s a mild white fish with minimal “fishy” flavor, but you can swap in halibut or cod if you prefer.
The fillets develop a beautiful golden crust by sautéing briefly in olive oil, then finishing in a sauce of butter, lemon, garlic, and fresh parsley. Spoon the sauce over the fillets when serving for a bright, buttery finish.
For this dish you’ll need (complete ingredient amounts and step-by-step instructions are in the recipe card below):
- Olive oil
- Mahi mahi fillets
- Butter (or ghee / vegan butter)
- Lemon juice
- Minced garlic
- Fresh parsley, chopped
- Salt and black pepper
What is mahi mahi
Mahi mahi is a lean, white fish with a mild flavor. Also called dolphin fish (not to be confused with the marine mammal), it grills, sautés, or bakes well. Remove the skin before cooking, since mahi mahi skin can be thick. It’s also a nutritious option — a good source of selenium, B vitamins, potassium, and omega-3s — and is generally considered to have low to moderate mercury levels due to a relatively short lifespan.
Fresh vs frozen mahi mahi
Either fresh or frozen mahi mahi works for this recipe. Frozen fillets are often more economical and widely available. Thaw overnight in the refrigerator, or for same-day use keep the sealed package in a bowl of cool water, changing the water as needed until thawed (about 30 minutes).
Tips for perfectly sautéed mahi mahi
- Choose fillets close to 6 ounces each. Thinner fillets cook very quickly and can dry out; if yours are smaller, reduce the cooking time accordingly.
- Pat fillets dry with paper towels before cooking. Dry fish browns better and is less likely to stick to the pan.
- Heat the oil until it’s hot before adding the fish—you should hear a sizzle.
- Let the fish cook undisturbed until the side touching the pan is golden, about 4–5 minutes for 6-ounce fillets. Flip only once to avoid breaking the fillets and to achieve even browning.
Can you use a different fish?
Yes. Mild white fish such as halibut or cod make great substitutes and will work well with the lemon butter sauce.
How to store leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze portions for up to 4 months; when reheating from frozen you may want to add a bit more sauce to restore moisture.
How to serve this
This lemony mahi mahi pairs nicely with roasted potatoes, steamed rice, or a green vegetable. A light pasta such as angel hair works well because the delicate sauce won’t overpower a thin noodle. In the photos it’s served with sautéed cauliflower rice and spinach—simply sauté cauliflower rice with a couple handfuls of fresh spinach in olive oil until the cauliflower is tender, seasoning with salt and garlic powder.
More recipes like this:
Pistachio Herb Crusted Salmon with Asparagus
Tomato Basil Cod with Broccoli
Garlic Shrimp Stir-Fry
Sheet Pan Lemon Herb Salmon & Veggies
Pan Seared Chipotle Lime Salmon
Sheet Pan Greek Shrimp & Broccoli
Sautéed Lemon Butter Mahi Mahi
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Ingredients
- 4 — 6-oz mahi mahi fillets
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp extra virgin olive oil
- 1/4 cup butter, ghee, or vegan butter
- 2 tbsp lemon juice
- 2 tsp minced garlic
- 2 tbsp fresh parsley, finely chopped
Instructions
- Pat the mahi mahi fillets dry with paper towels.
- Season both sides with salt and black pepper.
- Heat the oil in a large skillet over medium-high heat. Once hot, add the fillets and cook undisturbed until the side touching the pan is golden, about 4–5 minutes for 6-oz fillets.
- Carefully flip the fillets, reduce heat to medium-low, then add the butter, lemon juice, and garlic. Stir the sauce to combine, cover, and cook until the fish flakes easily with a fork, about 3–4 minutes.
- Remove from heat, stir the parsley into the sauce, and spoon it over the fillets before serving.
Notes
Recommended cook times are based on 6-ounce fillets. If your fillets are smaller, reduce the cooking time to avoid drying out the fish.
Nutrition
Serving: 1 fillet + sauce — Calories: 313 kcal; Carbohydrates: 1 g; Protein: 32 g; Fat: 20 g. Nutrition information is an estimate and should be used as a guideline.