Garlicky Lemon Mahi-Mahi



Looking for a delicious and versatile seafood dinner? Look no further than this Garlicky Lemon Mahi-Mahi recipe. This dish features beautifully flaky and tender mahi-mahi fillets cooked on the stove alongside fresh asparagus, and smothered in a flavorful garlicky lemon butter sauce. Whether you’re a seasoned chef or just starting out in the kitchen, this recipe is easy to make and sure to impress. Get ready to indulge in a dish that will satisfy your cravings and elevate your culinary skills.


Garlicky Lemon Mahi-Mahi

Flaky mahi-mahi fillets cooked on the stove with fresh asparagus and topped with a flavorful garlicky lemon butter sauce.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Mediterranean
Servings 4


  • 3 tbsp. unsalted butter divided
  • 2 tbsp. extra-virgin olive oil divided
  • 4 4-oz. mahi mahi fillets
  • Kosher salt
  • Freshly ground black pepper
  • 1 lb. asparagus trimmed
  • 3 cloves garlic finely chopped
  • 1/4 tsp. crushed red pepper flakes
  • 2 lemons 1 sliced, 1 zested and juiced
  • 1 tbsp. chopped fresh parsley plus more for serving


  • In a large skillet over medium heat, heat 1 tablespoon butter and 1 tablespoon oil until butter is melted. Season mahi-mahi fillets with salt and black pepper. Cook the fillets, turning occasionally, until golden on both sides, approximately 4 to 5 minutes per side. Transfer the cooked fillets to a plate.
  • In the same skillet over medium-high heat, heat the remaining 1 tablespoon oil. Add the trimmed asparagus and cook, tossing occasionally, until tender, approximately 2 to 4 minutes. Season the asparagus with salt and black pepper. Transfer the cooked asparagus to the plate with the mahi-mahi fillets.
  • In the same skillet over medium heat, melt the remaining 2 tablespoons butter. Add the finely chopped garlic and crushed red pepper flakes, and cook, stirring occasionally, until fragrant, about 1 minute. Stir in the lemon slices, lemon zest, lemon juice, and chopped parsley. Remove the skillet from heat.
  • Return the cooked mahi-mahi fillets and asparagus to the skillet. Spoon the garlicky lemon butter sauce over them.
  • Before serving, sprinkle some additional chopped fresh parsley on top.


  • Mahi-mahi is a versatile fish that can be cooked in various ways, whether baked, grilled, or pan-seared.
  • If you can’t find mahi-mahi, you can substitute it with other firm white fish like cod, striped bass, or halibut.
  • Ensure to remove the skin from the mahi-mahi fillets before cooking, if present.
  • To prevent the fish from sticking to the pan, pat it dry on both sides before adding it to the skillet.

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