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This lemon garlic fish is my weeknight hero delivering restaurant-level flavor in under thirty minutes and leaving just one pan to wash. Juicy mahi mahi fillets sizzle up golden and get smothered in a buttery lemony sauce that even my pickiest family members go wild for. Whether you want a quick healthy dinner or something impressive to serve friends you can make this dish with just a handful of simple ingredients.
The first time I made this I was amazed at how fast everyone gathered at the table. It is now the only fish recipe my kids actually cheer for so it is on heavy rotation here.
Ingredients
- Mahi mahi fillets: choose skinless pieces about six ounces each dries to get crispy
- Salt: brings out the fish’s natural flavor pick fine sea salt if you have it
- Lemon pepper: lifts the dish with zesty brightness plain black pepper works too
- Olive oil: gives the fish a beautiful seared finish use extra virgin for best taste
- Unsalted butter: forms a creamy sauce pick high quality butter for richness
- Garlic cloves: chopped tiny for bold flavor fresh cloves always taste brighter than jarred
- Fresh lemon: both juice and slices add freshness look for lemons that feel heavy for their size
- Fresh parsley: chopped fine for fresh color and taste flat leaf is best for flavor
- Capers: give a tangy pop rinse if they seem very briny you can skip if you prefer mellow
Step-by-Step Instructions
- Prepare Your Fillets:
- Dry each piece extremely well using paper towels so you get crisp golden edges. Sprinkle both sides with salt and lemon pepper so the seasoning sticks while cooking.
- Organize Before Cooking:
- Slice your lemon into thin rounds and squeeze some for juice. Mince the garlic and the parsley. With everything ready nearby the cooking process will move quickly and smoothly.
- Sear Your Fish:
- Heat the olive oil in a large skillet over medium high flame until it shimmers. Gently add the mahi mahi fillets and let them cook undisturbed about four minutes on the first side to develop a deep golden crust. Flip and continue for another two to four minutes until the fish turns opaque and reaches an internal temperature of one hundred thirty seven degrees Fahrenheit. Remove to a warm plate and cover loosely.
- Whip Up The Sauce:
- In the same pan over medium low drop in the butter lemon juice garlic and lemon slices. Let the butter melt and bubble while stirring for about one minute until the garlic smells fragrant. The lemon rounds will soften and release their oils into the sauce.
- Finish The Dish:
- Stir in the parsley and capers at the very last second so they stay bright. Spoon all of the warm sauce over the fish fillets and serve while still steaming. Make sure every piece gets a bit of lemon and a drizzle of sauce.
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Mahi mahi has a special place in my kitchen because its mild taste wins over seafood skeptics every time. Every time I drizzle that buttery lemon sauce my oldest sneaks back for just one more piece and it makes me grin every single time.
Storage Tips
If you have leftovers store the fish in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet with a splash of water or more lemon juice to keep everything moist. Most sauces thicken when chilled but return to life with gentle heat.
Ingredient Substitutions
If mahi mahi is unavailable this dish also shines with cod halibut or tilapia. For a tangy note replace capers with chopped green olives or even finely chopped pickled onions. Butter can be swapped for a dairy free option if you need or use ghee for extra flavor.
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Serving Suggestions
Pair this fish with mashed potatoes for the ultimate comfort meal. Wild rice or even simple white rice are excellent choices. Steamed asparagus or green beans add color and crunch. I love to slice up a baguette from a local bakery to soak up every last bit of the sauce.
Background on Lemon Garlic Fish
Lemon garlic fish is inspired by Mediterranean flavors where fish meets olive oil citrus and fresh herbs. In my family we grew up with simple buttered fillets and the first time I added capers it felt like a dinner out in a coastal restaurant. This version brings those classic flavors to your table in a totally doable way.
Recipe FAQs
- → How do I know when mahi mahi is properly cooked?
The fish is done when its internal temperature reaches 137°F and it flakes easily with a fork, showing an opaque texture.
- → Can I use frozen mahi mahi for this dish?
Yes, defrost the fish in the fridge overnight and pat it dry thoroughly before cooking to get a good sear.
- → What side dishes pair well with lemon garlic mahi mahi?
Mashed potatoes, wild rice, and steamed asparagus complement the buttery lemon sauce perfectly.
- → Is it possible to prepare ingredients ahead of time?
You can chop garlic, slice lemons, and prepare parsley in advance to streamline cooking, but it's best to cook the fish fresh.
- → What can I use instead of capers if unavailable?
Chopped green olives or small pickled onions provide a similar tangy kick as capers in the sauce.