Creamy Mahi Mahi

This creamy mahi mahi fish is tender, flaky, low-carb, and cooks in under 20 minutes! Your family will love this recipe, plus it’s so easy to make!

Be sure to serve it with pasta or coconut rice to soak up that delicious sauce!

This dish is buttery, garlicky, lemony, and loaded with flavor. I love it so much! I always have mahi mahi in my freezer, so I often make this and my family loves it.

INGREDIENT NOTES

• Mahi Mahi – Fresh or frozen is fine, just make sure to fully thaw if using frozen mahi mahi.
• Heavy Cream – Cannot be substituted with half and half or milk. Use heavy cream or heavy whipping cream for best results.
• Lemon – You’ll need lemon zest and lemon juice for this recipe.
• Parmesan Cheese – Grate it yourself for a smooth sauce. Using pre-grated parmesan cheese will cause your sauce to turn out grainy.

HOW TO MAKE STEP-BY-STEP

See the recipe card below for ingredient quantities and complete instructions.

1. The first thing you want to do is pat dry the mahi mahi fillets with a paper towel. Season with salt, pepper, garlic powder, and paprika.
2. Heat oil in a large skillet over medium heat. Add the mahi-mahi to the skillet and cook for 2 minutes on each side. Remove the fish from the skillet and set it aside.
3. Add the butter, garlic, red pepper flakes, capers, and lemon zest. Saute for 10 seconds and then add the heavy cream and parmesan cheese. Cook for 1-2 minutes or until the sauce thickens.
4. Once the sauce thickens add the lemon juice, check for seasoning, and add salt and pepper if needed.
5. Place the fish back into the skillet, cover, and cook for 1-2 minutes or until the fish is fully cooked through.
6. Garnish with parsley, if desired, and enjoy!

HOW DO I KNOW WHEN THE MAHI MAHI IS FULLY COOKED?

Fish cooks extremely quickly and can overcook and turn out dry if you’re not careful. I recommend pan-searing the mahi mahi fillets for 2 minutes on each side and then 2-3 minutes in the sauce. So a total of 8 minutes but this of course depends on the thickness of your fish. The thicker and bigger the fish, the longer you’ll have to cook it. A good rule of thumb to determine when fish is cooked is when it becomes opaque and easily flakes with a fork.

TOP TIPS

• Taste the sauce first to check the flavor before adding salt and pepper. When you cook the mahi mahi in a pan, it will release some salt, and you don’t want the sauce to become overly salty.
• Don’t have mahi mahi on hand? Use salmon, cod, or the fish of your choice.
• Feel free to include bell peppers and mushrooms.

STORAGE

Have leftovers? Place them in an air-tight container and refrigerate for up to 2 days. Reheat in the microwave until heated through.

For more of my favorite mahi mahi recipes, check out this delicious mahi mahi sandwich and blackened mahi mahi.

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