If you can’t find fresh mahi-mahi, you can substitute halibut, shark, swordfish, or fresh tuna.
Lemon Garlic Mahi-Mahi
Serve with extra lemon wedges and with a roasted green on the side such as asparagus or string beans.
- 2 tbsp butter divided
- 1 tbsp extra-virgin olive oil
- 4 4-oz mahi-mahi fillets
- Kosher salt
- Freshly ground black pepper
- 2 cloves garlic minced
- 1/4 tsp crushed red pepper flakes
- 1 lemon sliced
- Zest and juice of 1 lemon
- 1 tbsp freshly chopped parsley plus more for garnish
- In a large skillet over medium heat, melt 1 tablespoon each of butter and olive oil. Add mahi-mahi and season with salt and pepper. Cook until golden, 4 to 5 minutes per side. Transfer to a plate.
- To skillet, add remaining 1 tablespoons butter. Once melted, add garlic and red pepper flakes and cook until fragrant, 1 minute, then stir in lemon, zest, juice, and parsley. Remove from heat, then return mahi-mahi to skillet and spoon sauce over the top.
- Garnish with more parsley before serving.
Calories: 237kcalCarbohydrates: 3gProtein: 32gFat: 10gSaturated Fat: 2gCholesterol: 124mgSodium: 219mgPotassium: 744mgFiber: 1gSugar: 1gVitamin A: 673IUVitamin C: 16mgCalcium: 35mgIron: 2mg
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