This pan seared Mahi Mahi recipe creates the most tender, flaky, and juicy piece of fish that any seafood lover will enjoy. It is ridiculously quick and easy, yet full of flavor. A simple sauce made from butter, lime, and cilantro makes this pan seared Mahi Mahi recipe extra special.
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Mahi Mahi is such a popular, tropical white fish because it doesn’t have an overly fishy flavor and cooks to a beautifully tender and flaky finish. My pan-seared mahi mahi is a wildly delicious way to cook this amazing fish.
If you have an seafood lovers in the family, mahi mahi is always a hit. And it is such a beginner home cook friendly fish to cook.
If you love flaky pan-seared fish, try out my pan-seared swordfish, sea bass, and salmon recipes!
🥘 Ingredients
These ingredients are classic staples that you most likely already have. Just make sure to stop by your grocery store and pick up some Mahi Mahi.
- Mahi Mahi – 1 pound of mahi mahi fillets (approximately 1 inch thick 4-ounce portions).
- Olive Oil – ½ tablespoon of extra virgin olive oil (EVOO).
- Salt & Pepper – ¼ teaspoon of each salt and pepper, to taste.
- Butter – 2 tablespoons of butter.
- Garlic - ½ tablespoon of minced garlic.
- Lime Juice – 1 tablespoon of lime juice.
- Cilantro – 1 tablespoon of chopped cilantro.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Pan Seared Mahi Mahi
This recipe is so easy to make you’ll be ready to eat in 15 minutes.
You will also need a cutting board, knife, and a skillet.
This recipe makes 4 servings of approximately 4 ounces each. You can easily multiply these servings to feed a crowd, or reduce the servings to make dinner for two. Just make sure there's plenty of room in your skillet or frying pan (don't crowd the fish fillets).
Prep, Season & Preheat
- Preheat and prepare. Heat a large skillet to medium-high to high heat with ½ tablespoon of olive oil. While this is heating up, pat the 1 pound of Mahi Mahi fillets completely dry with a paper towel and then season them with ¼ teaspoon of both salt and pepper.
Cook The Mahi Mahi
- Sear the fish. Ensure that the pan is sizzling hot by touching the corner of the fish in the pan. Then, place the seasoned Mahi Mahi into the skillet and cook the first side for 3-4 minutes without moving the fish.
- Flip. Once the fillets have a whitish color about ⅓ of the way up the side and a nice golden color, flip the fish to the second side and cook for another 3-4 minutes.
Make The Sauce & Serve
- Reduce heat. When the fish reaches a temperature of 135°F (57°C) , reduce the heat. Add the 2 tablespoons of butter and melt it until bubbling. Next, add the garlic and cook for about 30 seconds before removing from the heat and adding 1 tablespoon of lime juice and 1 tablespoon of cilantro. Stir to combine and spoon over the fish.
- Serve. Serve the Mahi Mahi with more of the pan juices spooned over the fish as well as fresh lime wedges on the side.
This tender and flaky fish pairs well with multiple different side options. Try it with crispy oven-roasted potatoes or a vegetable side like a cucumber salad. Enjoy!
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💭 Angela's Pro Tips & Recipe Notes
- Ensuring your pan is super hot is key to a great sear and speedy cooking time.
- A heavy bottom pan or skillet (which is why cast iron skillets are preferred) will transfer the heat more evenly and help the mahi mahi sear perfectly.
- Watch thin mahi mahi fillets closely so that they don't cook too quickly!
- USDA recommends that fish be cooked to 145°F (63°C) but this may be overcooked for you. Use your best judgment for your preferred level of doneness.
❓ Recipe FAQs
Mahi Mahi is a relatively mild and sweet-tasting fish. Salmon, cod, and halibut are fish that have a somewhat similar taste.
Yes! This recipe does not require the fish to be finished in the oven. The pan sear gives the mahi mahi a nice golden color and delicious, flaky center with no need for the oven!
Pan sear your mahi mahi for 3-4 minutes on the first side, 3-4 minutes on the second side, and about a minute or two with the reduced heat to finish up the sauce. Use your best judgment to determine when the fish is cooked to your preferred doneness!
🐟 More Tasty Fish Recipes!
- Baked Mahi Mahi
- Grilled Grouper
- Air Fryer Salmon
- Pan Seared Ahi Tuna Steaks
- Oven Fried Catfish
- Blackened Cod
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card
Pan Seared Mahi Mahi with Cilantro Lime Butter Sauce
Ingredients
- ½ tablespoon olive oil (extra virgin)
- 1 lbs mahi mahi fillets (approx 1 inch thick 4 ounce portions)
- ¼ teaspoon each, salt & pepper (to taste)
- 2 tablespoon butter
- ½ tablespoon garlic (minced)
- 1 tablespoon lime juice
- 1 tablespoon cilantro (chopped)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Heat a large skillet, non-stick frying pan, or cast iron skillet to medium-high to high heat with the olive oil.
- Start out with patting the mahi mahi fillets completely dry using paper towels before seasoning with salt and pepper.
- Once the oil is shimmering and just beginning to smoke, touch the corner of a fish fillet in the pan to make sure it is literally 'sizzling' hot. Place the seasoned mahi mahi into your pan or skillet and cook the first side for 3-4 minutes without moving the fish.
- You're looking for the fish to have that whitish cooked color about ⅓ up the side of your fillets and a nicely golden color before flipping to cook the second side for an additional 3-4 minutes.
- Reduce heat when the fish is cooked to 135°F. Add the butter and melt until bubbling, then add the garlic and toast it for about 30 seconds. Remove from heat and the lime juice and chopped cilantro. Stir to combine and spoon over the mahi mahi fillets.
- Serve with more of the pan juices spooned over your fish, along with fresh lime wedges or slices on the side.
Notes
- Making sure that your pan or skillet is super hot is key to a great sear and quick cooking time, both part of ensuring delicious results.
- A heavy bottom pan or skillet (which is why cast iron skillets are preferred) will transfer heat more evenly and help you get perfect seared mahi mahi.
- Watch thin mahi mahi fillets closely so that they don't cook too quickly!
- USDA recommends that fish be cooked to 145°F (63°C) but this may be overcooked for you. Use your best judgment when choosing your desired level of doneness.
Russ says
Thank you for sharing this recipe
Bear Norris says
Followed simple instructions from recipe and by my standard it was good as or better than restaurant quality. Damn forgot the cilantro !!!! Will be even better next time.
Angela @ BakeItWithLove.com says
Thank you! So glad you enjoyed it!
Angela D’A says
Outstanding!!! Wasn’t sure if I’d even like Mahi Mahi but ended up wanting to make this again tomorrow. Just the right amount of everything and so easy. Once the fish was cooked it took a minute to finish.
Kathryn says
A few months ago, my brother gave me some wild caught mahi mahi from his fishing trip. I found this recipe and made it exactly as directed. It was was yummy! I have made it several times since. It’s a keeper!
P. S. I was going to upload a photo but I didn’t see that option.
Angela @ BakeItWithLove.com says
Mahi mahi is an amazing fish, so tasty. Glad you enjoy the recipe and thanks so much for coming back to share your results! To add photos, just send them via email to me at angela@bakeitwithlove.com and I can add to your comment.
Claudia says
I made this to the letter, and it was so juicy and delicious. My whole family loved it.
Anonymous says
EXQUISITA
Abbie says
It doesn’t say “garlic” in the ingredient list, but it says to add garlic in the last step.
Angela @ BakeItWithLove.com says
Updated! Thanks for catching that!
Luc says
Tout simplement excellent. J’ai ajouté 2 gousses d’ail au beurre (Simply excellent. I added 2 cloves of garlic to the butter)
Derek VanBelkum says
Just made this and the whole family loved it. Great recipe thank you.