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
- 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.