Recipe

Pan-Seared Mahi Mahi Fillets

Golden, crisp-edged mahi mahi with a lemon-garlic butter pan sauce. Fast, bright, and weeknight-level easy.

By Matt Campbell

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4.8

A real photo of two pan-seared mahi mahi fillets with a golden crust in a skillet, spooned with lemon garlic butter sauce and sprinkled with chopped parsley

Mahi mahi is one of those fish counter gems that cooks like a dream. It is mild, meaty, and sturdy enough to handle high heat without falling apart the moment you look at it funny. Which makes it perfect for pan searing, aka the fastest route to crisp edges and a dinner that looks like you tried.

This recipe is my weeknight sweet spot: a quick seasoning, a hot pan, and a simple lemon-garlic butter sauce made right in the skillet. No separate sauce pot. No complicated timing. Just you, your fish, and that little sizzle that says, “Okay wow, we are doing this.”

A real photo of mahi mahi fillets searing in a cast iron skillet with bubbling butter and sliced lemon nearby

Why It Works

Crisp, restaurant-style sear: Patting the fish dry and using a hot, lightly oiled pan means browned edges without tearing.
Moist interior: Mahi mahi is lean, so we cook it just until it flakes and finishes with a quick butter baste.
One-pan flavor boost: The lemon-garlic butter picks up browned bits from the skillet, so your sauce tastes like you planned it.
Flexible serving: Pair with rice, roasted potatoes, salad, tacos, or a “standing at the counter” fork situation.

Storage Tips

Refrigerate: Cool leftovers, then store in an airtight container for up to 2 days. Fish is best sooner rather than later.

Reheat gently: Warm in a skillet over low heat with a splash of water or broth and a tiny knob of butter, just until heated through. Microwave works, but use 50% power in short bursts to avoid rubbery fish.

Eat it cold on purpose: Flake leftover mahi mahi over a salad with citrus, avocado, and something crunchy.

Freeze: You can freeze cooked mahi mahi, but the texture softens. If you do, wrap tightly and freeze up to 1 month. Thaw overnight in the fridge and reheat gently.

Common Questions

How do I know when mahi mahi is done?

It should turn opaque and flake easily with a fork. If you use a thermometer, aim for about 135°F to 140°F in the thickest part, then let it rest a couple minutes to coast toward doneness.

Can I use frozen mahi mahi?

Yes. Thaw overnight in the fridge, then pat very dry before seasoning. Extra moisture is the enemy of browning.

Why didn’t my fish get a crust?

Usually one of three things: the fish was wet, the pan was not hot enough, or the pan was crowded. Dry fish, a properly preheated skillet, and giving each fillet space fixes it.

What oil is best for searing?

Use a higher smoke point oil like avocado, canola, grapeseed, or light olive oil. Save extra virgin olive oil for finishing.

Can I make it dairy-free?

Absolutely. Swap butter for a good olive oil, then finish with extra lemon and a pinch of chili flakes for sparkle.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-inch skillet (cast iron or stainless steel is ideal)
Fish spatula or thin spatula
Instant-read thermometer (optional but helpful)
Paper towels
Microplane or zester (optional for lemon zest)

I started making pan-seared mahi mahi after realizing I was treating “nice fish” like it required a full ceremonial robe and a playlist. It does not. It needs a hot pan, a little confidence, and one rule: do not touch it until it’s ready to release. The first time I nailed the crust, I stood there in my kitchen like I had just won a tiny seafood trophy. Now it is my go-to when I want dinner to feel like a flex, but still be done before my dishwasher gives me side-eye.