Ingredients
- 4 6-ounce skinless mahi mahi fillets thawed if frozen, about 1 inch thick
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cloves garlic minced
- 2 tbsp fresh lemon juice
- 2 tbsp water
- 0.5 tsp fine salt
- 0.25 tsp ground black pepper
- 1 tbsp flat-leaf parsley chopped
- 4 lemon wedges for serving
Equipment
- 12-inch skillet
- Fish spatula
- Cutting board and chef's knife
- Measuring spoons
- Instant-read thermometer
- Clean paper towels
Instructions
- Pat the thawed fillets thoroughly dry with clean paper towels. Season both sides with the salt and pepper.
- Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the fillets with room between them. Cook without moving for about 3–4 minutes, until the underside is golden and releases with gentle pressure from the spatula.
- Turn the fillets carefully and cook for about 2–4 minutes more, adjusting heat as needed, until the thickest part reaches 145°F (63°C). Transfer to a clean plate. Timing depends on thickness.
- Reduce heat to low. Add butter and garlic and stir for about 30 seconds, without browning the garlic. Add lemon juice and water; stir, scraping up light golden pan bits. Simmer for about 1 minute.
- Spoon sauce over the fish, sprinkle with parsley and serve immediately with lemon wedges.
Nutrition
Serving: 16-ounce fillet with sauceCalories: 230kcalCarbohydrates: 2gProtein: 32gFat: 11g
Video
Notes
Nutrition and cost are estimates, excluding side dishes. Thaw frozen fish in the refrigerator; follow package instructions for vacuum-packed fillets, including opening or removing packaging before thawing when directed. Do not thaw on the counter. Refrigerate cooked leftovers within 2 hours at 40°F (4°C) or below and use within 3–4 days; reheat leftovers to 165°F (74°C).
Video credit: Kelvin's Kitchen demonstrates pan-seared mahi mahi with lemon-garlic butter. This card uses its own four-serving quantities and a modest butter sauce; follow the written instructions for amounts and the 145°F cooking endpoint.
