This Sautéed Mahi Mahi in a mouthwatering garlic mascarpone sauce is the easiest fancy dinner you'll make this year! The flaky white fish pairs perfectly with rich and creamy lemon garlic sauce, and the whole thing is a one-pot affair.
If you're looking for a great fish dish to serve for a weeknight dinner or a weekend dinner party with friends, this mahi mahi masterpiece is your ticket! The mascarpone sauce, full of garlic, shallots, lemon and basil is such a treat.
Be sure to serve a baguette so you can soak up every last drop of that magic.
For more Mahi Mahi magic, check out my Blackened Mahi Tacos and Dijon Baked Mahi Mahi.
Ingredients you'll need to make this recipe:
Before we get to the step by step directions, a few notes about the ingredients:
Mahi mahi fillets: this fish is commonly found in tropical and subtropical waters, but is widely available in US grocery stores. It has firm, white flesh and mild flavor. If you need a substitute, choose any mild white fish such as cod, haddock, halibut or hake. Fresh fish is always delicious, but your local grocery store probably carries frozen fillets at a reasonable price.
Wondra flour: a miracle of mid-century culinary technology, this fine flour is available in most US grocery stores. When I'm looking for a fine dusting of flour to help with browning or crisping or thickening a sauce, Wondra flour is the answer. If you can't find it, grab a few tablespoons of all-purpose flour. And if you're looking for a gluten free dish, skip the flour altogether or use GF flour.
Mascarpone cheese: this fresh cheese is similar to cream cheese, but without any of the tanginess. It's slightly sweet (similar to unsweetened heavy cream) but it's a great ingredient to build a shortcut cream sauce. Melting the mascarpone into our lemony shallots and garlic gives us a dreamy sauce in about 3 minutes, no roux required!
Full ingredient list and measurements included in the printable recipe card below.
Step by Step Instructions:
1. Prep fish
Dry mahi fillets well with paper towels. Season your pieces of fish on both sides with salt, pepper and paprika. Dredge lightly in Wondra fine flour, or regular AP flour, dusting off any excess.
2. Pan-sear fish
Heat a large skillet over medium-high heat. Add olive oil and butter. Add fish fillets to hot pan and sear for 3-4 minutes on each side, until golden brown and cooked through. Remove fish to a plate and cover lightly.
3. Build sauce
Return the pan to the stove and add finely diced shallots and grated or minced garlic. Sauté for 3-4 minutes, until tender and fragrant, but not browned.
Add lemon juice and bring the sauce up to a simmer. Lower the heat to medium low and add the mascarpone, lemon zest and half the fresh basil. Stir to melt the cheese. Taste and adjust seasoning.
4. Reintroduce fish to pan
Return seared fish fillets to the pan. Cover the fish with the creamy sauce.
5. Garnish, serve and enjoy
Serve mahi mahi fillets with lemon slices and remaining basil.
Looking for more one-pan seafood recipes?
- Crispy Sockeye Salmon in Honey Lemon Butter Sauce
- Pan Seared Rockfish with Creamy Dill Sauce
- Yellowtail Flounder Piccata
FAQ's and Serving Suggestions:
When selecting fresh mahi mahi, look for firm, glossy skin with a vibrant color. The flesh should be firm and not feel mushy. It should also have a mild, slightly sweet smell. Avoid fish with any signs of discoloration, strong odor, or sliminess. Frozen mahi mahi is also a great choice for this recipe. For best results, thaw your frozen fish in the refrigerator overnight. If you're out of time, soak wrapped fillets in a bowl of cold water for 30-60 minutes until thawed.
Mahi mahi pairs well with a variety of side dishes. Some popular options include Roasted Green Cauliflower, Mashed Potatoes, Garlic Brown Rice and Quinoa, or a fresh Mediterranean Tossed Salad. You can also serve it with a side of Garlic Bread Baguette to soak up every last drop of sauce!.
The dolphinfish is also often called mahi-mahi, and not at all related to the marine mammal dolphins. This colorful, distinct fish has a long body and a blunt face, with a forked tail, and a dorsal fin that runs the length of its body.
Mahi-mahi has a mild, sweet flavor often compared to the taste of swordfish. Its flesh is firm and has a slightly meaty texture, making it a popular choice for grilling and pan-searing. The fish has a low oil content, which means that it does not have a strong fishy taste like some other types of fish.
To store leftovers, let the sautéed mahi mahi cool to room temperature, then transfer it to an airtight container and refrigerate within two hours of cooking. It can be stored in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat until just heated through.
Pan Seared Mahi Mahi in Garlic Mascarpone Sauce
- Total Time: 20 minutes
- Yield: 4 1x
Ingredients
4 6-ounce mahi mahi fillets
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon paprika
¼ cup flour (Wondra fine flour or all purpose flour)
2 tablespoons olive oil
1 tablespoon butter
1 large shallot, diced fine
3 garlic cloves, grated or minced
¼ cup fresh lemon juice
6 ounces mascarpone cheese
⅓ cup fresh basil
Zest of 1 lemon
Instructions
- Dry mahi fillets well with paper towels to remove excess moisture. Season on both sides with salt, pepper and paprika. Dredge lightly in Wondra fine flour, or regular AP flour.
- Heat a large skillet over medium high heat. Add olive oil and butter. Once hot, add fish and sear for 3-4 minutes on each side, until golden brown and cooked through. Remove fish to a plate and cover lightly.
- Return the pan to the stove and add shallots and garlic. Sauté for 3-4 minutes, until tender and fragrant, but not browned. Add lemon juice and bring the sauce up to a simmer. Lower the heat to medium low and add the mascarpone, lemon zest and half of the fresh basil. Stir to melt the cheese. Taste and adjust seasoning. Return the fish fillets to the pan. Coat the fish in the cream sauce.
- Serve mahi mahi fillets with lemon wedges and remaining basil.
Notes
If you need a substitute, choose any mild white fish such as cod, haddock, halibut or hake. Fresh fish is always delicious, but your local grocery store probably carries frozen fillets at a reasonable price.
- Prep Time: 5
- Cook Time: 15
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: American
Maddie
We had a bag of mahi mahi in the back of the freezer and found this recipe when googling for a simple dish. Made it tonight and it was a huge hit. Fish was perfect and the sauce was so so good. I haven't cooked much with mascarpone but it was amazing and probably the easiest sauce I've ever made.
Christina Jolam
Thanks, Maddie! Mascarpone is such a dream for making quick sauces. Happy to hear it was such a success. Thanks for coming back to leave a helpful review!
Margaret
I made this tonight for my birthday dinner! It was delicious! Maybe the best thing I have ever made. I did buy fresh Mahi Mahi from the seafood counter. I wasn't sure when to add the paprika though and left it out. I served it with organic ravioli from Publix and fresh asparagus.
Christina Jolam
This makes me so happy to hear! Great menu choices adding ravioli and fresh asparagus to the plate - what a special birthday dinner. Thanks for your note about the paprika - I clarified where to add that on the recipe card (for future reference, just sprinkle on fish along with salt and pepper before dredging in flour.) Thanks so much for coming back to leave a helpful review!
Deanna I
Another delicious recipe from you. My husband and I made this last night and it was so good! What an easy and flavorful sauce.
Christina Jolam
Love hearing this, Deanna! You know I love a good sauce, so I'm always looking for interesting ways to make them. That mascarpone trick will make more appearances, for sure 😉 Thanks so much for taking the time to come back and leave a helpful review. Appreciate you!