Dinner

Garlicky Lemon Mahi-Mahi Recipe

Bylilan Sage March 17, 2026March 17, 2026

Introduction

This garlicky lemon mahi-mahi is a bright and flavorful dish that’s perfect for a quick weeknight dinner. Tender fish fillets are seared to golden perfection and paired with crisp asparagus, all brought together by a zesty garlic-lemon sauce.

A black cast iron pan sits on a white marbled surface, holding four pieces of cooked salmon, each with a golden brown crust and speckled with red chili flakes and green herbs. Underneath the salmon, there are thin, bright yellow lemon slices partially visible. On the right side of the pan, a neat pile of green asparagus spears rests on top of more lemon slices, showing a shiny, lightly cooked texture. Next to the pan, there are two small white bowls containing finely chopped green herbs and red chili flakes. 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 of butter and 1 tablespoon of olive oil until the butter is melted. Add the mahi-mahi fillets and season with salt and black pepper. Cook, turning occasionally, until the fish is golden on both sides, about 4 to 5 minutes per side. Transfer the cooked fillets to a plate.
Step 2: In the same skillet over medium-high heat, heat the remaining 1 tablespoon of 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: Lower the heat to medium and melt the remaining 2 tablespoons of butter in the skillet. Add the garlic and crushed red pepper flakes and cook, stirring occasionally, 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 garlic-lemon butter sauce over the fish and vegetables. Garnish with additional fresh parsley before serving.

Tips & Variations

For extra flavor, marinate the mahi-mahi briefly with lemon juice and a pinch of salt before cooking.
Substitute asparagus with green beans or broccolini for a different vegetable option.
If you prefer less heat, reduce or omit the crushed red pepper flakes.

Storage

Store leftover mahi-mahi and asparagus in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave to avoid drying out the fish.