Lemon Parsley Mahi Mahi

4 servings
25 min

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

Recipe details

  • 4  servings
  • Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
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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.

Tips

  • Try this with my favorite Quick and Easy Tartar Sauce.

The Grove Bend Kitchen
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