Mahi Mahi in Garlic Cream Sauce

Filets of mahi-mahi in a skillet with garlic sauce, lemon slices, and fresh herbs.

5 from 2 votes

One pot, 15-minute 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.

Prep Time2

Cook Time18

Total Time20

Course: dinner

Cuisine: American

Servings: filets

Calories: 429kcal

Author: Rachel

Cost: $13

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.
Add fillets, and cook approximately 4 minutes on one side, flip fillets over, then cook an addition 2-4 minutes or until the fish is flaky and white throughout.
Remove the pan from heat and spoon the sauce over the fillets. Garnish with 2 tablespoon Fresh Herbs. Serve immediately.

Notes

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).

Nutrition