Name: Pan-Seared Mahi Mahi with Lemon-Herb Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 mahi mahi fillets (about 6 oz each), skin on if available; 1 tsp sea salt; 1/2 tsp freshly ground black pepper; 1 tsp smoked paprika; 2 tbsp olive oil, divided; 3 tbsp unsalted butter; 3 cloves garlic, minced; 1 small shallot, finely minced; Zest and juice of 1 lemon; 2 tbsp chopped fresh parsley; 1 tbsp chopped fresh dill (or 1 tsp dried); 1/2 cup dry couscous; 3/4 cup low-sodium vegetable or chicken broth; 1 tbsp olive oil (for couscous); 4 cups baby spinach or Swiss chard; 1 tsp lemon juice (for greens); Salt and pepper to taste; Lemon wedges, for serving

Pan-Seared Mahi Mahi with Lemon-Herb Butter Sauce

This mahi mahi recipe features crisp pan-seared fillets finished with a bright lemon-herb butter sauce and served with sautéed greens and herbed couscous. Ready in under an hour, it's a fresh, protein-packed weeknight favorite.

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Prep Time 15 min

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Cook Time 30 min

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Total Time 45 min

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Servings 4

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Difficulty Medium

Instructions

1
Step 1: Pat the mahi mahi fillets dry with paper towels. Season both sides with sea salt, black pepper, and smoked paprika. Let rest at room temperature while you prepare sides.
2
Step 2: In a small saucepan, bring the broth to a simmer. Stir in couscous and 1 tbsp olive oil, cover, and remove from heat. Let sit 5 minutes, then fluff with a fork and stir in 1 tbsp chopped parsley and a pinch of salt.
3
Step 3: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add spinach or Swiss chard and sauté 1–2 minutes until wilted. Season with a pinch of salt, pepper, and 1 tsp lemon juice. Transfer to a bowl and keep warm.
4
Step 4: Wipe the skillet clean and return to medium-high heat. Add remaining 1 tbsp olive oil. When hot, place mahi mahi fillets skin-side down (if skin-on). Press gently for 10–15 seconds to prevent curling. Cook 3–4 minutes without moving until golden and crisp.
5
Step 5: Flip fillets carefully and cook 2–4 minutes more, depending on thickness, until the fish is opaque and flakes easily (internal temperature 130–135°F). Transfer fillets to a warm plate and tent with foil.
6
Step 6: Reduce heat to medium-low. In the same skillet, add butter, minced garlic, and shallot. Cook 1–2 minutes until fragrant and softened but not browned. Stir in lemon zest, lemon juice, chopped parsley, and dill. Taste and season with a pinch of salt and pepper.
7
Step 7: Return fillets briefly to the skillet, spooning the lemon-herb butter over them to warm through for 30 seconds. Remove from heat.
8
Step 8: Divide couscous and sautéed greens among four plates. Top each with a mahi mahi fillet and spoon remaining lemon-herb butter over the fish. Serve with lemon wedges.