Sauteed Lemon Butter Mahi Mahi

Sass Muffin

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I've been holding on to this recipe and look forward to making it soon.


  • 4 6-oz mahi mahi fillets
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil, extra virgin
  • 1/4 cup butter, ghee, or vegan butter
  • 2 tbsp lemon juice
  • 2 tsp garlic, minced
  • 2 tbsp fresh parsley, finely chopped


  • Use paper towels to pat the mahi mahi fillets dry.
  • Sprinkle the top and bottom of the mahi mahi with salt and pepper.
  • Add the oil to a large skillet over medium-high heat. Once hot, carefully add each fillet to the skillet. Let the fish cook until the side touching the bottom of the pan is a beautiful golden color, about 4 to 5 minutes depending on the size of the fillets.
  • Carefully flip the mahi mahi. Reduce the heat to medium-low. Add the butter, lemon juice, and garlic. Give the sauce a stir so that it's combined. Cover and let the mahi mahi cook until it flakes easily with a fork, 3 to 4 minutes.
  • Remove the skillet from the heat. Stir the parsley into the sauce and spoon the sauce over the mahi mahi.