Pan Seared Mahi Mahi with Basil Butter Sauce

Mahi mahi with lemon butter sauce and basil leaves

Pan Seared Mahi Mahi with Basil Butter Sauce

This recipe for Pan-Seared Mahi Mahi with Basil Butter Sauce is a quick and easy fish recipe you'll enjoy! Mahi, also known as dorado, is seared on the stovetop and paired with a lemon butter sauce and fresh basil. All it takes is 15 minutes!

Print Recipe

Prep Time 5

Cook Time 10

Total Time 15

Course Dinner, Entrees, Lunch, Main, Main Course, Snack

Cuisine American

Servings servings

Calories 308.7 kcal

Ingredients

FOR THE SAUCE

4 tablespoons unsalted butter
2 teaspoons fresh lemon juice
1 large garlic clove minced
¼ teaspoon sea salt
Freshly ground black pepper
1 ½ tablespoons fresh basil leaves (about 12 leaves) stemmed and chopped + whole leaves for garnish

FOR THE MAHI

2 tablespoons olive oil
1 ½ pounds wild-caught Mahi fillets, skinless and boneless
2 lemons, sliced into wedges for serving
Sea salt and freshly ground black pepper

Instructions

FOR THE BASIL BUTTER

Combine sauce ingredients in a small saucepan over low heat, stirring until the butter melts. Cover the pot and keep it on LOW heat while you cook the fish.

FOR THE FISH

Cut away the bloodline if you have fresh fish. The skin should be removed if present.
Cut into four equal-sized pieces, 4 to 6 ounces each. Rinse the fish and pat dry with paper towels. Season fish on both sides with salt and pepper.
Heat oil in a 12" cast-iron or heavy-bottomed skillet over medium-high heat until you can see ripples in the oil; add fish with the smooth side down.
Cook for 3-4 minutes on the first side. Flip and cook for another 2-3 minutes, depending on the thickness of the fillets, or until the fish reaches 145°F on an instant-read thermometer.
Move the fish to individual plates. Spoon the warm basil butter over each serving.
Garnish with whole basil leaves and lemon wedges.

Notes

Double the Sauce

If you love buttery sauces, double the butter sauce recipe.

Helpful Tips for Cooking Fish

Defrost the fish before cooking. The easiest way to defrost is to leave the fish on a plate in the refrigerator overnight. The skin should be removed if present.
Wash and pat dry the fish with a paper towel before cooking to get a good sear.
Serve 6 ounces per person.
The internal temperature with an instant-read thermometer should read 145 degrees F when cooked through.

To Store Leftovers

To store leftovers, place the fish in an airtight container for up to two days. You can reheat it in a small hot skillet with a little unsalted butter or the sauce for 2 minutes.

Nutrition

Calories: 308.7kcalCarbohydrates: 0.4gProtein: 31.7gTotal Fat: 19.6gSaturated Fat: 8.5gCholesterol: 154.3mgSodium: 296.9mgPotassium: 718.9mgFiber: 0.04gSugar: 0.1gNet Carbohydrates: 0.4g

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