Mahi Mahi With Cream Sauce

Fresh Schoolie Mahi

I'm cooking a schoolie mahi, a young mahi that tastes great! While all mahi is known for its sweet flavor, schoolie mahi is even more tender, making it a great catch.

Schoolie mahi weigh between 5 to 15 pounds, compared to full-grown mahi mahi, which can weigh over 40 pounds.

Also known as dorado, mahi fish are famous for their vibrant green, blue, and yellow colors. Their firm, flaky flesh and natural sweetness make them a favorite for seafood lovers.

These fish thrive in warm waters like the Gulf of Mexico, the Atlantic Ocean, and the Pacific Ocean. The small fish swim in groups, called schools, making them a great catch!

Ingredients

Makes 4 servings.

A standard 10-inch skillet can cook about a pound of fish. You do not want to overcrowd the skillet.

• Mahi mahi fillets
• Salt and pepper, to taste
• All-purpose flour (or gluten-free flour)
• Unsalted butter
• Olive oil
• Dry white wine (or chicken broth)
• Fresh lemon juice
• Capers, drained
• Heavy/whipping cream
• Fresh parsley, chopped
• Lemon slices and lemon zest for garnish

Fish Substitutions

For the fish, you can use any white fish fillets, including hogfish, snapper, grouper, cod, halibut, or tripletail. Adjust cooking times based on the thickness of the fillet.

How to Make Fish with Cream Sauce

• Pat the fish dry with paper towels, then lightly season both sides with salt and pepper.
• Dredge the fillets in flour, shaking off any excess.
• Heat 2 tablespoons of oil and 1 tablespoon of butter in a large skillet over medium-high heat.
• Once the oil is sizzling, add the fish and cook for 3-4 minutes on each side, or until it's cooked through (opaque and flakes easily with a fork). Transfer the fish to a plate and keep it warm.
• Lower the heat to medium and add the white wine to the skillet, scraping up any browned bits from the bottom with a whisk. Simmer for 1-2 minutes.
• Stir in the lemon juice and capers, and simmer for another 1-2 minutes.
• Add the heavy cream and stir to combine, allowing the sauce to simmer gently for 2-3 minutes until it thickens enough to coat the back of a spoon.
• Stir in the remaining tablespoon of butter. Return the fish to the skillet, spooning the sauce over the top to coat the fish.
• Sprinkle with chopped parsley and garnish with lemon slices.
• Plate the mahi and pour additional sauce over it. Serve immediately.

Storage

Transfer the mahi mahi and sauce to an airtight container and refrigerate for up to 2-3 days.

Freezing is not recommended.

To reheat, warm in the microwave for about a minute.

Serving Suggestions

The perfect side would be a steamed vegetable such as broccoli or carrots to balance the rich sauce.

Try these sides for a fabulous dinner:

• Steamed Rice or Lemon Asparagus Rice
• Pasta such as angel hair, linguine, or fettuccine
• Green Salad
• Oven Roasted Baby Gold Potatoes
• Roasted Broccoli and Carrots
• Roasted Asparagus
• Cauliflower Rice
• Boiled Cauliflower
• Steamed Brussels Sprouts

Mahi With Cream Sauce

Mahi with white wine cream sauce is a delicious and simple dish that combines tender fish with a rich, creamy sauce. The sauce is made with butter, white wine, heavy cream, and capers.

You can use other Florida fish including red snapper, yellowtail, mangrove snappper, and grunts.

To make the dish gluten free, substitute rice flour for the all-purpose flour.

I’m cooking schoolies, smaller mahi mahi weighing 5-15 pounds. Known for their bright colors, firm flesh, and sweet flavor, schoolies are more tender than larger fish. They thrive in warm waters like the Gulf of Mexico and often swim in schools, making them easy to catch.

This recipe is great for busy weeknights and special occasions, giving you a restaurant-quality meal you can easily make at home.