If you’re craving a fast seafood dinner that tastes bright, buttery, and restaurant-level without the work, this pan seared mahi mahi is it. The fish gets a quick lemon-garlic marinade with a touch of honey for balance and crushed red pepper for a little kick, then it hits a hot pan until the outside is golden and the inside stays juicy and flaky. It’s a true weeknight win you can knock out in a few steps, and it pairs with just about any sides you want. If you like my popular pan seared swordfish, you're going to love this version with mahi mahi.
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Why I Love This Mahi Mahi Recipe
This recipe always takes me back to a cooking class I took with my wife, Alyssa. We signed up thinking it’d be a fun date night, and we walked out with one lesson that stuck with me: when it comes to fish, you don’t need a million ingredients, you just need the right technique. The instructor kept repeating the same thing: "Start with a hot pan, don’t mess with the fish too soon, and let the sear do the flavor work." That advice is exactly why this pan fried mahi mahi turns out so good every time.
Now it’s one of those meals I make when I want something that feels a little special without turning dinner into a project. The lemon and garlic keep it fresh, the honey rounds everything out so it’s not overly sharp, and that little hit of red pepper wakes the whole thing up. Every time I pull the mahi mahi out of the pan with that golden crust, it’s like I’m right back in that class with Alyssa, laughing, learning, and realizing seafood night at home can actually be easy.
Ingredients You'll Need
- 2 tablespoon olive oil
- 1 garlic clove, minced
- 2 tablespoon lemon juice
- 1 tablespoon honey
- ½ teaspoon crushed red pepper
- ½ teaspoon salt
- 2 mahi mahi fillets, 4-6 oz each
How To Cook Mahi Mahi In a Pan
Step 1: Marinate the Mahi Mahi
In a shallow bowl, whisk together olive oil, minced garlic, lemon juice, honey, crushed red pepper, and salt. Then, add the mahi mahi fillets, ensuring they’re well-coated.
Cover and refrigerate for at least 30 minutes or up to 12 hours for maximum flavor.
Step 2: Prepare the Pan
Heat a nonstick skillet over medium heat with a drizzle of olive oil.
Step 3: Sear the Mahi Mahi
Place the fillets into the skillet and cook for 3-4 minutes without moving them.
When the edges begin turning white, flip the fillets gently and cook for another 3-4 minutes until golden and cooked through.
Step 4: Rest and Serve
Transfer the mahi mahi to a serving platter and let it rest for 5 minutes. Serve with a fresh salad, steamed veggies, or rice for a complete meal.
Expert Tips To Make The Best Mahi Mahi Recipe
- Start with fillets that are similar in thickness: Mahi mahi cooks fast, so if one fillet is thick and the other is thin, one will be perfect while the other dries out. If your pieces are uneven, cook the thicker one first for 30–60 seconds, then add the thinner one so they finish together.
- Don’t skip drying the fish before marinating: Pat the mahi mahi dry with paper towels first. Getting surface moisture off helps the marinade cling better and gives you a nicer sear in the skillet instead of a steamed, pale exterior.
- Marinate for flavor, not for “overnight ceviche”: Lemon juice is great here, but it can start to change the texture of fish if it sits too long. This marinade is best at about 30 minutes to 2 hours for bright flavor and a clean texture. It can go up to 12 hours, but if you do that, keep the fish cold and plan on a slightly firmer exterior.
- Shake off excess garlic bits before the pan: Garlic burns quickly in a hot skillet and can turn bitter. When you lift the fillets out of the marinade, let the excess drip off and gently brush off big pieces of garlic so the fish sears cleanly. You’ll still get garlic flavor from what’s in the oil, but you won’t get scorched specks.
- Use medium heat and let the pan fully preheat: For pan seared mahi mahi, the pan should be hot enough that the oil shimmers, but not smoking. Medium heat is perfect because it browns the fish without burning the honey in the marinade. If the pan is too hot, the outside can brown before the center is cooked.
- Nonstick is great, but oil still matters: Even in a nonstick skillet, a light drizzle of olive oil helps you get even browning and prevents sticking. You don’t need a lot, just enough to coat the surface and help the fish develop that golden crust.
- Put the fish presentation-side down first: If your fillets have a smoother side, start that side down. The first side always gets the best color because the pan is at its cleanest and hottest.
- Don’t move the fish for the first 3–4 minutes: This is the biggest tip for pan fried mahi mahi that actually looks good. If you slide it around, you’ll tear the surface and lose that crust. Let it cook untouched until the edges start turning opaque and the fish releases easily when you nudge it.
- Flip gently and only once: Use a thin spatula and turn the fillets carefully. Mahi mahi is firm, but it can still break if you force it. If it resists when you try to flip, it’s not ready yet. Give it another 30 seconds and try again.
- Use visual doneness cues so you don’t overcook it: Mahi mahi is done when it turns opaque throughout and flakes easily with a fork. The edges will look white and set, and the center should be just barely opaque. If you have an instant-read thermometer, aim for about 137–140°F in the thickest part, then let carryover heat finish it during the rest.
- Watch the honey, it browns fast: Honey helps the outside caramelize beautifully, but it can also darken quickly if the heat is too high. If you notice the pan browning too fast, drop the heat slightly after the first side sears. You want golden, not burnt.
- Resting isn’t optional for juicy fish: Let the fillets rest for about 5 minutes before serving. This keeps the juices in the fish instead of running onto the plate, and it gives you a more tender bite.
- Turn leftover marinade into a quick pan drizzle safely: If you want extra sauce, don’t pour raw marinade straight onto cooked fish. Instead, simmer the leftover marinade in a small pan for 1–2 minutes until it’s bubbling and cooked through, then drizzle lightly over the fillets. This gives you more lemon-garlic flavor without any food safety issues.
- Easy heat control: ½ teaspoon crushed red pepper gives you a noticeable kick. If you want it milder, cut it in half. If you want it spicier, add a pinch more at the end after cooking so it doesn’t taste harsh.
- Make it a complete meal without extra work: This mahi mahi is perfect with rice because it catches all the lemon-garlic juices. It’s also great with a crisp salad or shaved brussel sprouts to balance the sweetness from the honey and the heat from the red pepper.
Pan Seared Mahi Mahi FAQS
Can I use frozen mahi mahi?
Yes. Frozen mahi mahi works great, just thaw it completely before marinating. For the best texture, thaw overnight in the refrigerator, then pat the fillets very dry so the marinade sticks and the fish sears instead of steaming.
What sides go well with mahi mahi?
This pan seared mahi mahi pairs really well with simple veggie sides like green beans or roasted asparagus, and it’s also awesome with coconut riceif you want something a little more tropical. If you want a fresh, punchy side,corn salsa is perfect, especially with the lemon and garlic flavors in the fish.
Can I cook this mahi mahi in the oven?
Absolutely. Sear the first side in a skillet, flip the fillets, then transfer the skillet to a preheated 375°F oven and bake for 5–7 minutes, or until the fish is opaque and flakes easily. This method is especially helpful if your fillets are thicker and you want to avoid over-browning the outside.
How do I know when mahi mahi is done?
Mahi mahi is done when it turns opaque all the way through and flakes easily with a fork. The edges will look white and set, and the center should no longer look translucent. If you use a thermometer, the thickest part should be around 137–140°F, then rest for a few minutes before serving.
How do I store and reheat leftovers?
Store leftover mahi mahi in an airtight container in the fridge for up to 3 days. Reheat gently over low heat in a skillet with a tiny splash of water or olive oil and cover for a minute to keep it from drying out. The microwave works in a pinch, but low and slow is the best way to keep the fish tender.
My Final Thoughts
This pan seared mahi mahi recipe is simple yet packed with flavor. Whether you’re serving it for a family dinner or impressing guests, it’s a dish that never fails to delight. Try it for your next seafood night, and let me know how it turns out in the comments below.
More Seafood Recipes To Try Next
Pan Seared Mahi Mahi (Pan Fried with Lemon Garlic Marinade)
If you’re craving a fast seafood dinner that tastes bright, buttery, and restaurant-level without the work, this pan seared mahi mahi is it. The fish gets a quick lemon-garlic marinade with a touch of honey for balance and crushed red pepper for a little kick, then it hits a hot pan until the outside is golden and the inside stays juicy and flaky. It’s a true weeknight win you can knock out in a few steps, and it pairs with just about any sides you want. If you like my popular pan seared swordfish, you're going to love this version with mahi mahi.
Ingredients
- 2 mahi mahi fillets, 4-6 oz each
- 2 tablespoon olive oil
- 1 garlic clove, minced
- 2 tablespoon lemon juice
- 1 tablespoon honey
- ½ teaspoon crushed red pepper
- ½ teaspoon salt
Instructions
- In a shallow bowl, whisk together olive oil, minced garlic, lemon juice, honey, crushed red pepper, and salt. Then, add the mahi mahi fillets, ensuring they’re well-coated. Cover and refrigerate for at least 30 minutes or up to 12 hours for maximum flavor.
- Heat a nonstick skillet over medium heat with a drizzle of olive oil.
- Place the fillets into the skillet and cook for 3-4 minutes without moving them. When the edges begin turning white, flip the fillets gently and cook for another 3-4 minutes until golden and cooked through.
- Transfer the mahi mahi to a serving platter and let it rest for 5 minutes. Serve with a fresh salad, steamed veggies, or rice for a complete meal.
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