This mahi mahi with cream sauce is ready in about 15 minutes. The fish is pan-seared until golden, then finished with a white wine cream sauce made with lemon and capers. It's an easy weeknight dinner that feels special without much work.
This recipe is a variation of fish piccata, a classic dish made with pan-seared white fish and a lemony white wine butter sauce with capers.
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Fresh Schoolie Mahi
I'm cooking schoolie mahi, which are smaller, younger fish. They're more tender than larger mahi and have a mild, sweet flavor.
Schoolies usually weigh 5 to 15 pounds, while full-grown mahi can exceed 40 pounds. Like all mahi, they're also known as dorado or dolphin fish and are common in warm waters around Florida.
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 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. 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.
Cream Sauce for Mahi Mahi
This cream sauce for mahi mahi is made with butter, white wine, lemon juice, cream, and capers. It comes together in the same skillet after the fish is seared, using the browned bits for flavor.
The sauce is rich but balanced, with lemon keeping it from feeling heavy. It pairs well with mild fish like mahi mahi, snapper, or hogfish.
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 gently in the microwave or in a skillet over low heat until just heated through.
Serving Suggestions
The perfect side would be a steamed vegetable such as broccoli or carrots to balance the rich sauce.
- 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 mahi with white wine cream sauce is a simple, restaurant-style dinner made with butter, wine, cream, lemon, and capers.
You can substitute other Florida fish like hogfish, snapper, or yellowtail. For a gluten-free version, use rice flour instead of all-purpose flour.
This recipe works well for busy weeknights and special occasions and comes together quickly without much prep.
For more mahi recipes, visit The Best Mahi Mahi Recipes.
FAQ
A schoolie mahi is a smaller, younger mahi mahi that typically weighs between 5 and 15 pounds. It's known for being more tender and slightly sweeter than larger, full-grown mahi.
Schoolie mahi are found in warm ocean waters, including the Gulf of Mexico, Atlantic Ocean, and Pacific Ocean. They often swim in groups, called schools, which makes them easier to catch.
You can substitute mahi mahi with other firm, flaky fish like snapper, cod, halibut, grouper, or hogfish. Adjust the cooking time based on the thickness of the fillet.
A light white wine cream sauce with lemon and capers pairs well with mahi mahi. The fish is mild, so the sauce should be rich but not overpowering.
Yes. You can replace the wine with chicken broth and a squeeze of lemon for acidity.
Mahi Mahi With Cream Sauce Recipe
Ingredients
- 4 mahi mahi fillets, 6-8 ounces each
- Salt and pepper to taste
- ⅓ cup all-purpose flour or gluten-free flour
- 2 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- ¼ cup dry white wine or chicken broth
- 2 tablespoons fresh lemon juice
- 3 tablespoons capers, drained
- ¾ cup heavy whipping cream
- 3 tablespoons chopped parsley
- Lemon slices and lemon zest for garnish optional
Instructions
- 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.
Notes
Freezing isn’t recommended, as the cream sauce may separate when thawed.
To reheat, warm gently in the microwave for about 1 minute or on the stovetop over low heat until just heated through.
Jill Lawson says
I left out the wine and it was great! 😊
Patti says
Saved! Cant wait try this. I heard its great.