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Mahi mahi with lemon butter sauce and basil leaves

Pan Seared Mahi Mahi with Basil Butter Sauce

Felice Kaufman
Pan-Seared Mahi Mahi with Basil Butter Sauce is a quick and easy seafood dinner ready in 15 minutes. Also called dorado, the fish is seared until tender and flaky, then finished with warm lemon-garlic butter and fresh basil.
15
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dinner, Lunch
Cuisine American
Servings 4 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

  • Trim away the dark bloodline if present and remove any skin.
  • Cut the fish into four equal portions, about 6 ounces each. Pat them dry with paper towels, then season both sides with salt and pepper.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.
  • Transfer the fish to individual plates and spoon the warm basil butter over each serving.
  • Garnish with whole basil leaves and lemon wedges.

Notes

Double the Sauce: If you enjoy extra sauce, double all the basil-butter ingredients.
Helpful Tips
  • Thaw frozen mahi mahi overnight in the refrigerator.
  • Do not rinse the fish; pat it thoroughly dry for the best sear.
  • Plan on about 6 ounces of fish per person.
  • Cook the fish to an internal temperature of 145°F.
Storage and Reheating
Refrigerate leftover fish in an airtight container for up to 2 days. Reheat it gently in a covered skillet with a little unsalted butter or leftover sauce until warmed through.

Nutrition

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