Mahi Mahi with Garlic Lemon Sauce
If I gave my youngest Fish and Couscous everyday for the rest of her life, I wouldn’t hear a single complaint. She loves it that much and we usually have it on the menu biweekly. The Garlic Lemon Sauce is absolutely finger licking delicious! Paired with a flaky and tender Mahi Mahi, well, you will also be adding this fish to your rotation.
Everyone says eating fish is healthy and to incorporate it more in your diet. But why? Here are few good reasons why:
- Fish are high in Omega-3 fatty acids which help lower cholesterol and heart disease
- Rich in Iron
- Rich in Vit. B which promotes healthy brain function
- Rich in Potassium which promotes a healthy heart
Fish can be tricky to cook sometimes because it is very easy to overcook leading to a tough meat (trust me, I’ve done this on many occasions). A few tricks I rely on to serve the best flaky fish are:
- Be sure your filtes are about 6-7oz each, with at least 1-inch thickness. If your portions are thin or too small, they’ll tend to overcook.
- Always pat dry excess moisture from the fish; this step is super important, as it affects how well your fish will brown. A paper towel works wonders
- Buy fresh or quick-frozen, high quality fish… wild is best, and will provide best flavor.
Don’t know what to serve your delicious Mahi Mahi with? Check out some of these dishes:
Quinoa, Brown Rice and Black Beans
Fresco Carpaccio
From my kitchen to yours, I hope you enjoy this delicious Mahi Mahi with Lemon Garlic Sauce!
Mahi Mahi with Garlic Lemon Sauce
Ingredients
- 4 (1" thick each) Mahi-Mahi fillets, 4-6 oz each
- 1 1/2 Tbsp Olive Oil
- 2 1/4 tsp salt
- 2 1/4 tsp black pepper, divided
- 2 Tbsp unsalted butter, melted
- 2 Tbsp fresh parsley, chopped (or 1 Tbsp dried parsley)
- 4 garlic cloves, minced
- 1 Tbsp juice squeezed from fresh lemon
Instructions
- In a small bowl, combine 1/4 tsp salt, 1/4 tsp black pepper, butter, parsley, garlic, and lemon juice. Mix ingredients to fully combine. Set aside.
- Use paper towels to pat-dry all excess moisture from the fish fillets.
- Season both sides of fillets with remaining salt and black pepper. Set aside. I
- n a large skillet, heat the olive oil over high heat. Once oil is sizzling hot, add the fish fillets to pan and cook until browned on one side, about 3 minutes – do not move or touch the fish.
- After the fish has browned, flip fish fillets over to the other side and continue cooking for an additional 3 minutes.
- When the fish is done, remove from heat and pour mixture over the cooked fish. Be sure to pour on any juices from the fish pan as well.
- Serve hot with your favorite sides!
Here are the tools I used:
