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  • Writer's pictureAngie

Garlicky Lemon Mahi-Mahi

What's the deal with mahi-mahi?

Mahi-mahi has a firm texture and works well for baking, searing, or grilling. The Monterey Bay Aquarium classifies it as a good choice when considering environmental impact. It's also a moderate mercury fish and is a good source of protein.

How do I cook it?

This easy mahi-mahi recipe comes together in 30 minutes or less. After searing the fish for a few minutes per side, make a super simple lemon butter sauce with garlicky. We like to sauté some asparagus too, but adding a vegetable isn't necessary. 

I can't find mahi-mahi. Now what?

For a similar firm, meat-like texture, try halibut. Our easy grilled halibut with mango salsa is a winner. 

Nutrition (per serving): 200 calories, 21 g protein, 0 g carbohydrates, 0 g fiber, 0 g sugar, 13 g fat, 6 g saturated fat, 180 mg sodium


3 tbsp. butter, divided 2 tbsp. extra-virgin olive oil, divided 4 (4-oz.) mahi-mahi fillets Kosher salt Freshly ground black pepper 1 lb. asparagus 3 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


  1. 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.

  2. To skillet, add remaining 1 tablespoon oil. Add asparagus and cook until tender, 2 to 4 minutes. Season with salt and pepper and transfer to a plate.

  3. To skillet, add remaining 2 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 and asparagus to skillet and spoon over the sauce.

  4. Garnish with more parsley before serving.

ReDefine Health & Fitness with Angie

Phone 306-270-9649

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