Mahi Mahi is a firm-textured fish that can be seared, baked or grilled. Lemon Parsley Mahi Mahi cooks quickly in a delicious lemony, garlic butter sauce. Great served with Jasmine, Basmati, or cauliflower rice and with any vegetables. Try it with my Quick and Easy Tartar Sauce.
I love this Lemon Parsley Mahi Mahi recipe!!! It can be made using only a few simple fresh ingredients to create a luscious lemony garlic butter sauce that’s drizzled over the pan-seared Mahi Mahi. It’s such a light dish and so good!!! I hope you give this Lemon Parsley Mahi Mahi recipe a try!
WHAT IS MAHI MAHI?
Mahi Mahi is a Hawaiian name for the species Coryphaena hippurus. In English it’s called Dolphin Fish and in Spanish it is called, Dorado. Mahi Mahi is a fish, NOT a mammal like dolphins.
It’s a firm textured white fish that is an excellent source of extra-lean protein. Mahi Mahi is rich in healthy vitamins and minerals such as niacin, vitamin B12, phosphorus, and selenium. It also has 400mg Omega-3s per 4-ounce servings.
WHERE CAN I BUY MAHI MAHI ?
- Mahi Mahi is usually sold skinless, fresh, and frozen.
- Individually frozen fillets or fresh at a fishmonger department.
- If you can’t find fresh or frozen Mahi Mahi, substitute another firm fish like Halibut, Snapper, or Swordfish.
INGREDIENTS TO MAKE LEMON PARSLEY MAHI MAHI
- Mahi Mahi fillets
- Lemon
- Salt
- Freshly ground black pepper
- Extra virgin olive oil
- Garlic
- Unsalted butter
- Fresh parsley
HOW TO MAKE LEMON PARSLEY MAHI MAHI
- Cut the lemon in half crosswise, juice half and cut the other half into thin slices; set aside.
- Pat the Mahi Mahi dry with paper towels; season with 1 teaspoon salt and freshly ground black pepper.
- Heat the oil in a large cast iron skillet or nonstick frying pan over medium-high heat, about 3 minutes.
- Add the Mahi Mahi and sear, without moving, until browned on the bottom and the sides are cooked halfway up the fillets; about 5-8 minutes, depending on the thickness.
- Flip the fillets and continue to sear until cooked through, about 2-4 minutes more.
- The flesh will flake easily when done.
- Transfer to a serving plate.
- In the same skillet over medium-low heat, add the lemon juice, garlic, and ½ teaspoon salt.
- Scrape any browned bits from the bottom of the pan.
- Add the lemon slices and stir in butter pieces one at a time, letting each one melt before adding the next.
- Remove pan from heat, stir in parsley, and taste for seasoning.
- Pour warm lemon parsley butter over the Mahi Mahi and serve.
OTHER DELICIOUS FISH RECIPES TO TRY:
- Blackened Tilapia (Sugar-Free)
- Whole Sea Bass-Two Ways
- Sheet Pan Salmon with Broccolini and Baby Potatoes
- Honey-Lime Glazed Salmon
- Maple-Barbecue Salmon (Oven or Grill)
- Mustard-Roasted Snapper
- Tuna Bean Salad
- Curry Tuna Salad
Lemon Parsley Mahi Mahi
Ingredients
- 4 (4-6 ounce) Mahi Mahi fillets
- 1 lemon
- 1 ½ tsp salt, plus more to taste
- freshly ground black pepper
- 2 Tbsp extra virgin olive oil
- 1 clove garlic, minced
- 4 Tbsp cold unsalted butter, cut into 4 pieces
- 1 Tbsp fresh parsley, coarsely chopped
Instructions
- Cut the lemon in half crosswise, juice half and cut the other half into thin slices; set aside. Pat the Mahi Mahi dry with paper towels; season with 1 teaspoon salt and freshly ground black pepper.
- Heat the oil in a large cast iron skillet or nonstick frying pan over medium-high heat, about 3 minutes. Add the Mahi Mahi and sear, without moving, until browned on the bottom and the sides are cooked halfway up the fillets; about 5-8 minutes, depending on the thickness. Flip the fillets and continue to sear until cooked through, about 2-4 minutes more. The flesh will flake easily when done. Transfer to a serving plate.
- In the same skillet over medium-low heat, add the lemon juice, garlic, and ½ teaspoon salt. Scrape any browned bits from the bottom of the pan. Add the lemon slices and stir in butter pieces one at a time, letting each one melt before adding the next.
- Remove pan from heat, stir in parsley, and taste for seasoning. Pour warm lemon parsley butter over the Mahi Mahi and serve.
Notes
- Try this with my favorite Quick and Easy Tartar Sauce.
