Mahi in Lemon Garlic Cream Sauce

Why You’ll Love This Recipe

This recipe is the perfect blend of simplicity and sophistication. The mahi mahi itself is tender and flaky, with a delightful spice rub that gives it a wonderful depth of flavor. The lemon garlic cream sauce adds a luscious creaminess, balanced by the bright acidity of lemon. This dish comes together quickly, and the one-pan method makes cleanup a breeze. With a few simple ingredients, you can serve a restaurant-quality meal right at home. Whether you pair it with mashed potatoes, pasta, or rice, it’s guaranteed to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Fish:

• 4-5 mahi mahi fillets (4-6 oz. each, 1-inch thick)

• 2 tablespoons olive oil

• 1 tablespoon unsalted butter

For the Spice Rub:

• 3 tablespoons flour

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon salt

• 1 teaspoon paprika

• 1/2 teaspoon pepper

For the Lemon Garlic Cream Sauce:

• 3 tablespoons minced shallots

• 3-4 cloves garlic, minced

• 1 1/4 cups low-sodium chicken broth

• 1/2 cup heavy cream

• 1 tablespoon cornstarch

• 1/2 teaspoon dried parsley

• 1/2 teaspoon dried thyme

• 2 tablespoons lemon juice (more or less to taste)

• Salt and pepper to taste

For Garnish (optional):

• Freshly chopped chives

Directions

1. Prepare the Fish: In a medium bowl, mix together all the Spice Rub ingredients. Pat the mahi mahi fillets dry with paper towels, then rub the spice mixture evenly over the fillets.

2. Cook the Fish: Heat 1 tablespoon butter and 2 tablespoons olive oil in a large, heavy-bottomed skillet over medium-high heat. Once the skillet is hot, add the mahi mahi fillets. Reduce the heat to medium and cook for about 4 minutes per side, flipping once. Cook until the fish reaches an internal temperature of 137°F, or until it flakes easily with a fork. If the fish is browning too quickly, lower the heat. Once cooked, remove the fillets from the skillet and tent with foil.

3. Make the Sauce: If needed, drain excess oil from the skillet, leaving about 1 tablespoon of oil. Add the minced shallots to the skillet and sauté for about 2 minutes, scraping up any browned bits from the bottom of the pan. Add the garlic and sauté for another 30 seconds.

4. Add Liquids: Whisk together the chicken broth and cornstarch, then add it to the skillet, along with the heavy cream, lemon juice, thyme, and parsley. Simmer the sauce for 4-5 minutes until it has reduced by half and thickened slightly. Taste and season with salt and pepper, and add more lemon juice if desired.

5. Combine: Return the mahi mahi fillets to the skillet, nestling them in the sauce. Spoon the sauce over the fish and cook for another 2-3 minutes, ensuring the fish is well coated and heated through.

6. Serve: Garnish with fresh chives or parsley, if desired. Serve immediately with rice, mashed potatoes, or pasta.

Servings and Timing

• Servings: 4-5 servings

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Variations

• For a Spicy Kick: Add a pinch of cayenne pepper to the spice rub for a little heat.

• Different Protein: While mahi mahi is the star here, you can easily substitute other white fish like tilapia, cod, or snapper.

• Herb Options: Experiment with fresh herbs like basil or dill in place of dried parsley and thyme for a fresher, more aromatic flavor.

Storage/Reheating

• Storage: Leftover mahi mahi can be stored in an airtight container in the fridge for up to 3-4 days.

• Reheating:

  • Microwave: Transfer a serving to a microwave-safe plate and heat for 1 minute, followed by 20-second intervals until warmed through, ensuring not to overcook the fish.

  • Stovetop: Place the fish in a non-stick skillet over medium-low heat and heat until warmed through, again taking care not to overcook the fish.

FAQs

1. How do I know when mahi mahi is cooked?

Mahi mahi is cooked when it reaches an internal temperature of 137°F, and it flakes easily with a fork.

2. Can I use frozen mahi mahi?

Yes, you can use frozen mahi mahi. Just make sure to thaw it thoroughly before cooking.

3. Can I make the sauce ahead of time?

Yes, you can make the lemon garlic cream sauce ahead of time and store it in the fridge. Reheat it gently before serving.

4. Can I use a different cream instead of heavy cream?

You can substitute heavy cream with half-and-half or whole milk, but the sauce may be a bit thinner.

5. What’s the best way to store leftover mahi mahi?

Store leftover mahi mahi in an airtight container in the fridge for up to 3-4 days. Reheat gently to avoid overcooking.

6. Can I make this recipe without the spice rub?

Yes, if you prefer a simpler flavor, you can skip the spice rub and season the fish with just salt and pepper before cooking.

7. Can I use another type of fish for this recipe?

Yes, you can use any firm white fish such as cod, tilapia, or snapper instead of mahi mahi.

8. How do I prevent the fish from overcooking?

To prevent overcooking, monitor the internal temperature of the fish and remove it from the pan as soon as it reaches 137°F.

9. Can I freeze cooked mahi mahi?

While it’s best fresh, you can freeze cooked mahi mahi. Let it cool completely, then store in an airtight container for up to 2-3 months. Reheat thoroughly before serving.

10. Can I double the recipe?

Yes, you can double the recipe for a larger group. Just make sure to use a larger skillet or cook in batches.

Conclusion

Mahi in Lemon Garlic Cream Sauce is the perfect dish when you want something flavorful and impressive but easy to prepare. With its delicate fish and creamy, zesty sauce, this recipe is sure to become a new favorite. Whether you serve it on a busy weeknight or a special occasion, it’s a guaranteed crowd-pleaser.