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.
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Fish, Main Dish, Seafood
Cuisine: American, Mediterranean
Keyword: lemon, mahi mahi, parsley, quick
Servings: 4servings
Author: Louise Rio
Ingredients
4(4-6 ounce) Mahi Mahi fillets
1lemon
1 ½tspsalt, plus more to taste
freshly ground black pepper
2Tbspextra virgin olive oil
1clovegarlic, minced
4Tbspcold unsalted butter, cut into 4 pieces
1Tbspfresh 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.