Mahi in Lemon Garlic Cream Sauce
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 -5 servings
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Course
Main Course
Mahi in Lemon Garlic Cream Sauce
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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
Fish
- 4-5 mahi mahi fillets 4-6 oz. each, 1-inch thick
- 2 tablespoons olive oil
- 1 tablespoon butter unsalted
Spice Rub
- 3 tablespoons flour
- 1 tsp EACH garlic powder
- 1 tsp EACH onion powder
- 1 tsp EACH salt
- 1 tsp EACH paprika
- 1/2 teaspoon black pepper
Lemon Garlic Cream Sauce
- 3 tablespoons shallot minced
- 3-4 cloves garlic minced
- 1 1/4 cups chicken broth low sodium
- 1/2 cup heavy cream
- 1 tablespoon cornstarch
- 1/2 tsp EACH parsley dried
- 1/2 tsp EACH thyme dried
- 2 tablespoons lemon juice more or less to taste
- salt to taste
- black pepper to taste
Garnish (optional)
- chives freshly chopped
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.
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