Mahi Mahi Fish In Lemon Garlic Cream Sauce
I have to say, this Mahi Mahi 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.
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Plate the fillets and generously spoon the sauce over each piece. Finish with a sprinkle of fresh parsley and serve immediately.
Notes
- 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.