Mahi Mahi otherwise referred to as Dorado, is deservedly a popular fish. When executed right, mahi-mahi is tender, flaky, and delicious flavorful. This lemon garlic butter sauce is sensational.
- For the Lemon Garlic Mixture:
- 2 TB salted butter softened to room temp
- 1 TB freshly chopped chives or parsley
- 2 TB garlic cloves, minced
- 1/8 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 TB juice from fresh lemon
- 1TB grated lemon peel
- For the Fish: 2 TB olive oil 2 (1-inch thick each) mahi-mahi fillets, 6-8oz each kosher salt and freshly ground black pepper
- Preheat oven to 400F with rack in the middle position. In a small pan, combine all Lemon Garlic Mixture ingredients and stir to fully combine. Set aside.
- Use paper towels to pat-dry all excess moisture from the fish fillets. This step is important, so be sure to pat off as much moisture as you can.
- Evenly sprinkle both sides of fillets with pinches of kosher salt and freshly ground black pepper. Set aside. In a large, oven-proof pan, heat the olive oil over high heat. Once the oil is sizzling hot, add the fish fillets to pan and let cook until browned on one side, about 3 minutes (do not move fish around much.) Carefully flip fish fillets over to the other side, turn stove burner off, and immediately transfer the pan into the already-hot oven. Let fish roast at 400F about 5 minutes or just until the top is golden and center is just cooked through. Take care not to overcook.
- A minute before fish is done cooking in the oven, cook a small pan of the prepared lemon-garlic mixture over medium-high heat, constantly stirring, just until melted and bubbly. Immediately turn the heat off and pour mixture over the cooked fish. Be sure to pour on any juices from the fish pan as well.
- Be sure to use coarse kosher salt, and not fine table salt. Fine salt is much saltier than kosher in recipes.
- Lemon Garlic Sauce can be made ahead of time and reheated to serve.