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 should I shop for it?
Mahi Mahi have gorgeous gold and yellow skin that must be removed before cooking. The flesh should be a pinkish-beige in color. If there are darker spots in your filet those parts may have a bit of a stronger taste but can definitely be eaten or trimmed away.
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.
What should I serve with it?
A lean, lemony fish like this would benefit from being served with some extra lemon wedges, a savory roasted green (like asparagus or string beans) and creamy mashed potatoes.
YIELDS: 4 SERVINGS
PREP TIME: 0 HOURS 10 MINS
TOTAL TIME: 0 HOURS 30 MINS
3 tbsp. butter, divided
2 tbsp. extra-virgin olive oil, divided
4 (4-oz.) mahi-mahi fillets
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
- 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 tablespoon oil. Add asparagus and cook until tender, 2 to 4 minutes. Season with salt and pepper and transfer to a plate.
- 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 sauce.
- Garnish with more parsley before serving.
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