I have to say, this Mahi Mahi Fish In Lemon Garlic Cream Sauce has quickly become one of my all-time favorite meals. The first time I made it, I was amazed by how gourmet it turned out, even though the process was super simple.

Each bite of the flaky fish, paired with the creamy, garlicky, and zesty sauce, felt like pure indulgence. What I love most? It’s one of those dishes that makes your guests think you’ve spent hours in the kitchen when in reality, it’s pretty straightforward.

Whether it’s a weeknight treat or a special dinner, this dish always receives rave reviews. Trust me, once you try it, you’ll keep coming back for more.

Mahi Mahi Fish In Lemon Garlic Cream Sauce

Why You’ll Love This Recipe?

Before we jump into the “how-to,” let’s talk about why this dish deserves a spot at your table.

It’s Easy to Make

This recipe delivers gourmet results without complicated instructions or fancy techniques. Even if you’re a beginner, the step-by-step process ensures success. From pan-searing the fish to creating the creamy sauce, the process is quick and satisfying.

Packed with Flavor

The sauce combines zesty lemon, creamy richness, and fragrant garlic, creating a perfect balance. The mild flavor of Mahi Mahi absorbs these elements beautifully, making every bite unforgettable.

Healthy and Light

Mahi Mahi is rich in lean protein and healthy nutrients while being low in fat. Plus, you can adjust the sauce to suit your dietary preferences, such as using light cream or swapping butter with a dairy-free option.

Versatile

You can switch things up by adding your own twist, such as fresh herbs, a pinch of spice, or even swapping the fish for another white fillet. It’s a recipe that adapts to your culinary creativity!

Perfect for Entertaining

With its elegant presentation and rich flavor, this dish feels like something reserved for special occasions. But with minimal effort required, you can serve it as a showstopper anytime.

Cooking Time

Here’s how long you’ll need to whip up this delicious recipe!

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Ingredients

4 Mahi Mahi fillets (about 6 ounces each)
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
2 tablespoons butter
4 garlic cloves, minced
1 cup heavy cream
1 teaspoon lemon zest
2 tablespoons lemon juice (freshly squeezed)
½ teaspoon dried thyme
2 tablespoons fresh parsley, chopped

Variations

If you’re looking to customize or adjust the recipe, here are a few ideas:

Dairy-Free Option: Use coconut cream instead of heavy cream for a slightly sweet twist.
Lighter Version: Swap heavy cream with half-and-half or plain Greek yogurt (just don’t boil the yogurt, as it might curdle).
Make It Spicy: Add a pinch of red chili flakes to the sauce for a hint of heat.
Swap the Fish: Don’t have Mahi Mahi? Use cod, tilapia, or halibut instead!

Equipment You’ll Need
To ensure everything goes smoothly, gather these tools:

Skillet: For searing the fillets and making the sauce.
Knife: To chop garlic and zest the lemon.
Spatula: For flipping the fish.
Zester or grater: For getting that fresh citrus zest.

How to Make Mahi Mahi Fish in Lemon Garlic Cream Sauce?

Here comes the fun part! Let’s walk through how to make this dish step by step.

Step 1: Prep the Fish 🐟

Start by patting the Mahi Mahi fillets dry with a paper towel. Season both sides with salt and black pepper. This step is crucial for adding flavor and ensuring a crisp sear.

Step 2: Sear the Fillets 🍳

Heat olive oil in your skillet over medium-high heat. Place the seasoned fillets in the hot pan and sear for about 4-5 minutes per side, until you get a golden crust. The fish should flake easily with a fork when done. Remove from the skillet and set aside.

Step 3: Make the Sauce 🧄

Using the same skillet, add butter and minced garlic. Sauté for about 1-2 minutes until fragrant. Now, pour in the heavy cream, add lemon zest, juice, and thyme. Stir it all together and simmer for about 3-4 minutes, allowing the sauce to thicken slightly.

Step 4: Bring It All Together 🍋

Return the fish to the skillet and nestle it into the sauce. Simmer for another 2-3 minutes so the flavors meld together and the fillets are warmed through.

Step 5: Garnish and Serve 🌿

Plate the fillets and generously spoon the sauce over each piece. Finish with a sprinkle of fresh parsley and serve immediately.

Tips for Making the Recipe

Fish Temperature: Bring the Mahi Mahi to room temperature before cooking for even searing.
Don’t Overcook: Keep an eye on the fish while searing; overcooking can make it dry.
Cream Consistency: If the sauce gets too thick, stir in a splash of chicken broth or water.
Fresh Ingredients: Using fresh lemon juice and zest makes all the difference in flavor.

How to Serve Mahi Mahi Fish in Lemon Garlic Cream Sauce?

This dish pairs beautifully with simple sides. Serve the fillets over a bed of fluffy rice, alongside roasted or steamed vegetables, or even with creamy mashed potatoes. To make the presentation pop, drizzle additional sauce around the plate and garnish the dish with lemon slices and parsley sprigs.

For drinks, a crisp white wine like Sauvignon Blanc or Pinot Grigio complements the dish perfectly.

Nutritional Information

Curious about the nutritional value? Here’s a quick summary (based on an estimated serving):

Calories: 350
Protein: 30g
Carbohydrates: 8g
Fat: 22g

This makes it a hearty yet wholesome choice that’s packed with flavor and nutrients.

Make Ahead and Storage

If you’d like to prepare parts of the recipe ahead of time, here are some tips to keep it fresh.

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to maintain texture.
Freezing: While the fish freezes well for up to 2 months, the cream sauce may separate upon thawing. If you freeze, consider making a fresh sauce when serving.
Meal Prep: Cook the fish and sauce separately, storing them in separate containers. Reheat and combine just before serving.

This dish serves as an impressive meal prep option or a quick dinner after a busy day.

Step-by-step help in this video: