Mahi Mahi with Garlic Cream Sauce is a quick, elegant dish. Spice-rubbed Mahi fillets are pan-seared to a crisp exterior nestled in a creamy garlic and herb sauce. One pot recipe that pairs perfectly with pasta, potatoes, or green veggies!
This summer, we enlisted my teenage son in our version of basic survival skills bootcamp, from cooking to money management, so he’ll be best prepared to leave the nest, but not yet thankfully. My heart isn’t ready!
So we decided to start with one pot meal with a simple pasta sauce that I used to make in college. It’s handy to make a great impression on a date or satisfy the appetite of hungry roommates on a tight budget.
My son actually loves fish since he was a toddler trying teriyaki salmon, and it has been a staple since. He makes Blackened Mahi or our 30-minute fish tacos all the time, so we leaned into the classic hits when developing this mahi mahi with garlic cream sauce.
Ingredients and Notes
Detailed instructions, along with ingredient quantities, can be found in the recipe card at the end of this post. Much like my teenage son, I have added lots of tips to get the perfect mahi mahi recipe:
Mahi Filets. Mahi Mahi, or Common Dolphin fish, is lean and mildly sweet with a medium to firm texture. Look for defined striping and a red-pink hue and to identify high quality fillets.
Onions. For price and availability, we use yellow onions. However, shallots are also perfect and mild in taste. Substitute 3 shallots or this dish.
Fresh Herbs. Thyme, parsley, and basil are all good options for this recipe. Dried herbs can also be used but can be a little punchier, so use less.
Sauce Additions/Variations.
- Red Pepper Flakes: Kick it up a notch with a few sprinkles of red pepper flakes.
- Sun-Dried Tomatoes: Choose a variety packed in oil rather than water.
- Parmesan Cheese: I prefer freshly grated Parmesan for best flavor and easier melting.
How to Choose Mahi Mahi
Mahi Mahi is sold as fillets in most local grocery stores. You can use fresh or frozen, if thawed first. Here's what to look for:
- Smell: Fish should have a clean, neutral scent. Steer clear of anything that smells too “fishy.”
- Color: Filets appear reddish-pink with faint stripes. Darkened spots are common and nothing to be concerned about. If it appears dull or discolored, it’s no longer fresh.
- Size: Search for fillets that are about 4-6 oz. and 1-inch thick. Uniform size fillets result in even cooking. If a fillet is particularly thinner at one end, I may cut it off and cook it separately to avoid over cooking.
Visual Recipe Guide
Seasoned fillets. Pat dry and rub a generous amount of seasoning onto the fish. Allow fillets to rest while making the sauce.
The key to this recipe is a crisp crust without overcooking. I use non-stick pans, which allows me to lessen the amount of oil without sticking.
The sauce after flour has been added and whisked. It’s smooth and slightly darkened.
The sauce nearly finished, before lemon juice is added. Note how it coats the back of a wooden spoon. It will thicken more as it cools, but that’s how I determine if it’s thickened enough.
Storage and Reheating
Leftovers. This recipe makes exactly what you need in however much you need it, but if you do have leftovers, store in an airtight container in the refrigerator for about 3-4 days.
Reheating. Fish can become rubbery in the microwave, so it's best to reheat in the oven if allowed. Place the fillets on a wire rack set in a baking sheet or dish, cover them with foil. Heat fish in a 275-degree oven until it registers 125 to 130 degrees in the center, about 15 minutes for 1-inch-thick fillets (timing varies according to thickness).
What to serve with Fish?
Simple starches will soak up the garlic cream sauce making them a natural pairing- think pasta, orzo, rice, or quinoa. It’s also delicious when served with mashed potatoes or oven roasted potatoes.
Although my son wasn’t thrilled with the idea of quick roasted asparagus, steamed veggies are a good skill to learn and pair excellent with fish. Parmesan Zucchini and Garlic Parmesan Green Beans are also excellent side dish options.
Frequently Asked Questions
Mahi Mahi is sweet, lean, and tender yet firm. The flavor is milder than salmon but stronger than cod. Because it easily absorbs flavor and cooks quickly, it’s a great substitute for chicken in many recipes.
Select skinless fillets where available or they can be cut off. If you do cook with the skin on, start with the fish side down. Also, fillets that are the most even in thickness and shape throughout will cook more evenly.
Frozen Mahi Mahi can be easier to find. Let it thaw overnight in the fridge before cooking.
Mahi turns from pink to white when cooking and you should see and feel a texture change when you press on the outside. If there is pink in the center, it is most likely undercooked. Overcooked fish will have a rubbery texture. It only takes 4-5 minutes to sauté fish so don’t cook too long.
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Mahi Mahi in Garlic Cream Sauce
Ingredients
Mahi Mahi
- 4-5 Mahi Mahi fillets about 4-6oz each, 1 inch thickness, thawed
- 1 tablespoon Unsalted butter
- 2 tablespoon Olive oil
Seasoning Rub
- 2 teaspoon garlic powder
- 2 teaspoon smoked paprika or regular
Sauce
- 4 tablespoon Unsalted butter
- ¼ Cup Diced Onions or Shallots
- 4 cloves Garlic finely minced (1 rounded Tablespoon)
- 3 tablespoon Flour
- ½ teaspoon Salt
- ½ teaspoon Ground Black Pepper
- ¾ Cup Chicken Broth or vegetable stock or water
- ¾ Cup Heavy whipping cream
- 2 tablespoon Lemon Juice
- 2 tablespoon Fresh Herbs (Optional) Thyme, Basil, Parsley, or Lemon Slices are good ideas
Instructions
- In a small bowl, combine 2 teaspoon garlic powder and 2 teaspoon smoked paprika. Pat 4-5 Mahi Mahi fillets dry and generously sprinkle the fish on both sides with the spice mixture. Pat the mixture into the surface evenly. Let the seasoning sit on the fish while making the sauce.
- In a nonstick pan over medium heat, melt 4 tablespoon Unsalted butter. Once pan is heated, add ¼ Cup Diced Onions and cook about 5-7 minutes or until they become translucent. The butter may darken but should not scorch. Whisk in 4 cloves Garlic and stir often for 1 minute or until the garlic turns golden.
- Add 3 tablespoon Flour and continue stirring constantly until golden, about 1 minute. Whisk in ¾ Cup Chicken Broth, a little at a time, until the mixture is smooth.
- Slowly whisk in ¾ Cup Heavy whipping cream. Add ½ teaspoon Salt and ½ teaspoon Ground Black Pepper. Simmer until slightly thickened. Depending on the size of pan, this could take 1-3 minutes. Add 2 tablespoon Lemon Juice. Remove from heat after thickening (the sauce should coat the back of a spoon opaquely) and set aside in a small bowl.
- To the same pan, over medium heat, melt 1 tablespoon Unsalted butter and 2 tablespoon Olive oil.
- Remove the pan from heat and spoon the sauce over the fillets. Garnish with 2 tablespoon Fresh Herbs. Serve immediately.
Carla Taylor says
I made this for my husband and visiting son. They were blown away. They said it was better than any restaurant. I used half n half instead of heavy cream because it’s what I had on hand. I will make it again!
Blake says
Had again last night. You accidentally carmelized the onions, but it was still really good.