Italian Mahi Mahi

This Italian Mahi Mahi is made with mahi mahi, butter, garlic, white wine, lemon, capers, and parsley. 

If you are looking for an amazing South Florida eats, Mahi Mahi is a very popular dish here. The best way to make it? Lemons, capers, and lots and lots of butter.

Check out my Tuna Tartare with Avocado and my Beer Battered Halibut.

What is the best wine to pair this dish?

I would pair this dish with a white wine, specifically this Spanish wine from Galicia called Albariño. It is incredible!

What is a good side dish for mahi mahi?

I almost always recommend grilled asparagus!

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Top tip
• Italian Mahi Mahi
• Food safety

Ingredients

• Mahi Mahi
• Olive oil
• Butter
• Garlic
• Red pepper flakes
• White wine
• Lemon
• Capers
• Parsley
• Salt and pepper

See recipe card for quantities.

Instructions

Please start by patting the mahi mahi dry on a plate with paper towels. You want to get rid of excess moisture so the fish doesn’t release water. 

In a large skillet, start by cooking the mahi mahi with 1 tablespoon of olive oil. Cook for 3-5 minutes on each side, depending on the thickness. Remove the mahi mahi and set on a plate. 

In a large skillet, add the butter and wait until it melts. Place lemon slices on the pan, 1 minute on each side until the lemon caramelizes. With tongs, remove the lemon and place on an other separate plate. Add garlic and red pepper flakes and cook for 1-2 minutes. Add wine and cook for 2 minutes. Stir in the whole bottle of capers with the juice and add the mahi mahi back in the large pan. Cook for another 3 minutes, spooning sauce over fish. Remove from the pan and add salt and pepper as desired. 

Garnish with parsley. 

Hint: Make sure not to overcook the fish, and buy the freshest fish possible.

Substitutions

• Mahi Mahi: For best quality, go to your local fish market and ask for the freshest flounder they have.
• Olive oil: I used good quality extra virgin olive oil.
• Butter: I used salted butter but you could use ghee or unsalted butter and salt yourself.
• Lemons: For best taste, use real lemons and not store bought lemon juice. I sliced the lemons and caramelized them on each side.
• Capers: Capers are usually found in the canned goods at the grocery store, beside the pickles and jalapeños. They are lemony, briney, and salty and pair so well on this dish.

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

• Spicy - add chili pepper flakes while cooking to imbue heat into the dish.
• Deluxe - If you want to make a similar recipe with Halibut, check out my Lemon Butter Halibut.
• Kid friendly - Add the fish onto a taco or tostada!

Check out this Sautéed Flounder Lemon Capers as well!

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!

Storage

This will be good in the refrigerator for 2-3 days.

These ingredients don't stand up well to freezing.

Top tip

Make sure not to overcook the fish, and buy the freshest fish possible.

Print

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.