Dinner

Garlicky Lemon Mahi-Mahi Recipe

ByIsabella Vance February 3, 2026February 3, 2026

Introduction

This Garlicky Lemon Mahi-Mahi is a fresh and flavorful dish that’s perfect for a weeknight dinner. Tender mahi-mahi fillets are seared to golden perfection and served with vibrant asparagus and a zesty lemon garlic sauce. It’s simple to prepare but impressive on the plate.

A black cast iron pan holds four grilled salmon fillets on the left, each fillet pink with a crispy brown crust, topped with red chili flakes and green herb pieces, resting on slices of bright yellow lemon. To the right side, a bunch of vibrant green asparagus spears lie on more lemon slices, showing a slight shine from cooking oil. The pan sits on a white marbled surface with two small white bowls nearby, one filled with red chili flakes and the other with chopped green herbs. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 Tbsp. unsalted butter, divided
2 Tbsp. extra-virgin olive oil, divided
4 (4-oz.) mahi mahi fillets
Kosher salt
Freshly ground black pepper
1 lb. asparagus, trimmed
3 garlic cloves, finely chopped
1/4 tsp. crushed red pepper flakes
2 lemons, 1 sliced, 1 zested and juiced
1 Tbsp. finely chopped fresh parsley, plus more for serving

Instructions

Step 1: In a large skillet over medium heat, heat 1 tablespoon butter and 1 tablespoon olive oil until the butter melts. Add the mahi-mahi fillets, season with salt and black pepper, and cook, turning occasionally, until golden on both sides, about 4 to 5 minutes per side. Transfer the fish to a plate.
Step 2: In the same skillet over medium-high heat, heat the remaining 1 tablespoon olive oil. Add the asparagus and cook, tossing occasionally, until tender, about 2 to 4 minutes. Season with salt and black pepper, then transfer the asparagus to the plate with the fish.
Step 3: Reduce heat to medium and melt the remaining 2 tablespoons butter in the skillet. Add the chopped garlic and crushed red pepper flakes, cooking and stirring until fragrant, about 1 minute. Stir in the lemon slices, lemon zest, lemon juice, and chopped parsley. Remove the skillet from heat.
Step 4: Return the mahi-mahi and asparagus to the skillet, spoon the lemon garlic sauce over the top, and garnish with additional parsley before serving.

Tips & Variations

For a milder flavor, reduce or omit the crushed red pepper flakes.
Swap asparagus for green beans or broccoli if preferred.
Serve with steamed rice or crusty bread to soak up the delicious sauce.
Make sure the skillet is hot before adding the fish to get a nice sear.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid drying out the fish. It’s best enjoyed fresh, but reheating with a splash of water or lemon juice can help maintain moisture.