Mahi in Lemon Garlic Cream Sauce

Name: Mahi in Lemon Garlic Cream Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 -5 servings
Ingredients: 4-5 mahi mahi fillets; 2 tablespoons olive oil; 1 tablespoon unsalted butter; 3 tablespoons flour; 1 tsp EACH garlic powder, onion powder, salt, paprika; 1/2 teaspoon pepper; 3 tablespoons minced shallots; 3-4 cloves garlic; 1 1/4 cups low sodium chicken broth; 1/2 cup heavy cream; 1 tablespoon cornstarch; 1/2 tsp EACH dried parsley, dried thyme; 2 tablespoons lemon juice; salt and pepper to taste; freshly chopped chives

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 -5 servings
Course
Main Course

Mahi in Lemon Garlic Cream Sauce

Victor Mills

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Mahi mahi, also known as dorado, is hearty, tender, flaky and waiting to grace your dining table with this astonishingly easy recipe! The mahi mahi is spice rubbed then pan seared until golden then bathed in an intoxicating, creamy lemon, garlic sauce. It looks and tastes fancy but is super quick and easy to make! Serve this one pot mahi mahi recipe with mashed potatoes, pasta, or rice with a big green salad and garlic bread and you have one of the most tantalizing dinners of all time! I’ve included step by step, detailed instructions on how to cook mahi mahi so you can master this recipe, even if you’ve never made fish before!

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Ingredients

Servings

Fish

4-5 mahi mahi fillets 4-6 oz. each, 1-inch thick
2 tablespoons olive oil
1 tablespoon unsalted butter

Spice Rub

3 tablespoons flour
1 tsp EACH garlic powder, onion powder, salt, paprika
1/2 teaspoon pepper

Lemon Garlic Cream Sauce

3 tablespoons minced shallots
3-4 cloves garlic minced
1 1/4 cups low sodium chicken broth
1/2 cup heavy cream
1 tablespoon cornstarch
1/2 tsp EACH dried parsley, dried thyme
2 tablespoons lemon juice more or less to taste
salt and pepper to taste

Garnish (optional)

freshly chopped chives

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Instructions

Mix together all of the Spice Rub ingredients in a medium bowl. Pat mahi mahi dry and rub spices into the fish.
Melt 1 tablespoon butter in 2 tablespoons olive oil over medium-high heat in a large heavy bottom skillet. Once hot, add fillets, turn heat down to medium and cook approximately 4 minutes, flip fillets over, then cook an addition 2-4 minutes to your liking (it will depend on thickness,; mahi-mahi should reach an internal temperature of 137°F). If fish is browning too quickly, then turn down the heat. Remove mahi mahi to a plate and tent with foil.
If needed, drain oil from skillet so you are left with about 1 tablespoon oil. Add shallot and sauté while scraping up the drippings for 2 minutes or until softened. Add garlic and sauté 30 seconds.
Whisk chicken broth with cornstarch and add to skillet along with heavy cream, lemon juice, thyme and parsley. Simmer until reduced by half and slightly thickened, about 4-5 minutes. Season with salt and pepper to taste (I use about 1/4 teaspoon each) and add additional lemon juice if desired.
Nestle mahi mahi fillets back into the skillet and spoon sauce over the fillets. Garnish with fresh chives and/or parsley (optional). Serve immediately with rice, mashed potatoes or pasta.

Notes

You may freeze the spice rubbed and cooked mahi mahi for up to three months without the sauce. The sauce should not be frozen because it will break and become a funny texture.
Storage: Mahi mahi fish should be stored in an airtight container in the fridge for three to four days.
Microwave: transfer a serving to a microwave safe plate and microwave for 1 minute followed by 20 second intervals until heated through, taking care not to overcook the mahi mahi.
Stove: add mahi mahi to a nonstick skillet and heat over medium low until warmed through, taking care not to overcook the mahi mahi.