Mahi in Lemon Garlic Cream Sauce
Posted by : Hubert Jaskierski / On : Dec 02, 2024
Mahi in Lemon Garlic Cream Sauce
Rated 3.3 stars by 6 users
Category
Fish Mahi Mahi
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
This mahi mahi recipe is the perfect solution for quick, effortless dinners that deliver exceptional flavor. In under 30 minutes, you'll enjoy tender, juicy mahi mahi perfectly seasoned and smothered in a luscious, creamy sauce. While mahi mahi may cost more than chicken, it lets you treat your entire family to a restaurant-quality meal at home for a fraction of the price.
What is Mahi Mahi?
What is it?
Mahi mahi is a firm, lean white fish with a mild flavor that cooks up tender and flaky. Its subtle taste makes it a favorite for those new to seafood, as it’s not overly “fishy.”
What does mahi mahi mean?
The name “mahi mahi” comes from Hawaiian, meaning “strong strong,” a nod to the fish's strength and speed. It’s also called dorado in some regions, meaning “golden” in Spanish, though the fish often displays vibrant blue, green, and yellow hues.
Is mahi mahi dolphin?
There’s some confusion because mahi mahi is also called “dolphin fish,” but it’s not related to the mammal dolphin (like Flipper). It’s a completely different species of fish.
How big does mahi mahi get?
Mahi mahi can grow up to 7 feet long and weigh up to 88 pounds!
Where does mahi mahi come from?
This surface-dwelling fish is found in tropical and subtropical waters, mainly in the Atlantic, Gulf of Mexico, and Caribbean. Smaller populations are also found in the Pacific, especially near Hawaii.
Why choose mahi mahi?
Mahi mahi is a healthy, budget-friendly alternative to halibut and is listed as a sustainable seafood option by the Monterey Bay Aquarium. It’s abundant due to its quick growth and wide distribution in warm waters.
How should you cook mahi mahi?
Mahi mahi is versatile and can be grilled, pan-seared, broiled, or fried.
Does mahi mahi contain mercury?
Unlike many large fish, mahi mahi has low to moderate mercury levels due to its short lifespan of 4–5 years, making it a safer choice.
Ingredients
-
4 mahi mahi fillets 8oz. each, 1-inch thick
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 tablespoons flour
- 1 tsp EACH garlic powder, onion powder, salt, paprika
-
1/2 teaspoon pepper
- 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 tsp EACH dried parsley, dried thyme
-
2 tablespoons lemon juice more or less to taste
- salt and pepper to taste
-
freshly chopped chives
Fish
Spice Rub
Lemon Garlic Cream Sauce
Garnish (optional)
Directions
Mix together all of the Spice Rub ingredients in a medium bowl. Pat mahi mahi dry and rub spices into the fish.
Melt 1 tablespoon butter in 2 tablespoons olive oil over medium-high heat in a large heavy bottom skillet. Once hot, add fillets, turn heat down to medium and cook approximately 4 minutes, flip fillets over, then cook an addition 2-4 minutes to your liking (it will depend on thickness,; mahi-mahi should reach an internal temperature of 137°F). If fish is browning too quickly, then turn down the heat. Remove mahi mahi to a plate and tent with foil.
If needed, drain oil from skillet so you are left with about 1 tablespoon oil. Add shallot and sauté while scraping up the drippings for 2 minutes or until softened. Add garlic and sauté 30 seconds.
Whisk chicken broth with cornstarch and add to skillet along with heavy cream, lemon juice, thyme and parsley. Simmer until reduced by half and slightly thickened, about 4-5 minutes. Season with salt and pepper to taste (I use about ¼ teaspoon each) and add additional lemon juice if desired.
Nestle mahi mahi fillets back into the skillet and spoon sauce over the fillets. Garnish with fresh chives and/or parsley (optional). Serve immediately with rice, mashed potatoes or pasta.
Recipe Note
Lemon garlic cream sauce Mahi recipe variations
- Spice it up: add a kick to the sauce with red pepper flakes to taste or add red pepper to individual servings.
- Add vegetables: tomatoes, corn, zucchini, peas, etc. would all be tasty added to the sauce. You would sauté most vegetables (other than peas, spinach, etc.) with the shallots. Spinach should be added to the sauce at the end of cooking; allow to wilt 1-2 minutes.
- Add Parmesan: whisk 3-4 tablespoons into the sauce at the end of cooking. Use freshly grated Parmesan cheese grated on the finest holes of your grater for superior melting ability and flavor.
- Add capers: add 2-3 tablespoons capers for a tangy, briny explosion. Capers are flower buds imported from Italy that have been brined to mellow their bitterness. The resulting brined capers are tangy, salty, lemony doses of flavor. They add both acid and salt which intensify the flavor of the sauce. They should be easy to find by the olives at your grocery store.
- Add sun-dried tomatoes: purchase the sun-dried tomatoes in a jar packed in oil, not water. They are usually located near the olives or pickles at your grocery store. Rinse, chop and sauté with the shallots.
- Add artichokes: are tender, slightly sweet and nutty and divine in creamy sauces. Purchase artichoke hearts in water NOT marinated. The marinated ones often have an acrid taste. Chop and sauté with the shallots.
