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 and dolphin, mahi is known for its vibrant green, blue, and yellow colors. Their firm, flaky flesh and natural sweetness make them a favorite here in Florida.

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, rinsed and 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 mahi mahi fillets dry with paper towels and season both sides with salt and pepper. Dredge lightly in flour, shaking off any excess.
• Heat the olive oil and 1 tablespoon of butter in a large heavy-bottomed skillet over medium-high heat. Add the fish and cook about 3 minutes per side, until opaque and flakes easily with a fork. Transfer the fish to a plate and keep warm.
• Lower the heat to medium. Add the white wine to the skillet, scraping up any browned bits with a whisk. Simmer for 1-2 minutes. Add the lemon juice and capers and cook for another 1-2 minutes.
• Pour in the heavy cream and stir until combined. Let the sauce simmer gently for 2-3 minutes, until slightly thickened. Stir in the remaining tablespoon of butter and season with salt and pepper to taste.
• Return the mahi mahi to the skillet and spoon the sauce over the fillets to coat.
• Sprinkle with parsley and garnish with lemon slices. 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 hogfish, 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.