If you are craving a dish that’s bursting with flavor, beautifully flaky, and comes together in a snap, then this Pan-Seared Mahi Mahi with Umami Butter Sauce Recipe is about to become one of your all-time favorites. Imagine perfectly golden seared mahi mahi, tender and juicy inside, smothered in a rich, savory umami butter sauce that hits all the right notes. This recipe is not only incredibly delicious but also super approachable, making it perfect for weeknight dinners or special occasions where you want to impress without the stress. Get ready to fall in love with fish all over again!

Ingredients You’ll Need

Four thick rectangular pieces of golden-brown cooked fish are arranged closely together in a dark pan. Each piece is coated with small green herb bits and tiny mustard-like seeds, all sitting in a shiny brown sauce that pools around the fish. The surface of the pan has a light buildup of the sauce, adding texture and depth to the look. The fish pieces have a slightly crispy texture on the outside with visible herbs and small spices scattered evenly on top. Photo taken with an iphone --ar 4:5 --v 7

To make this tasty dish, you only need a handful of ingredients, but each one plays an important role in building those incredible layers of flavor, texture, and color. From the seasoning that gives the mahi mahi its savory appeal to the butter sauce that brings everything together, every item is essential.

Fresh mahi mahi (1 to 1 1/2 lb): The star of the dish, ideally with skin on or off according to your preference, ensuring tender, flaky fillets.
Old Bay seasoning, to taste: Adds a classic, aromatic blend of spices that perfectly complements the fish.
Olive oil (1 tablespoon): For creating that perfect golden sear on the fillets.
Fish sauce (2 tablespoons): Brings a deep, natural umami punch—Red Boat brand is a fantastic choice.
Fresh lemon juice (2 tablespoons): Adds brightness and balance to the savory sauce.
Low-sodium soy sauce (1 tablespoon): Enhances umami and adds subtle saltiness.
Light or dark brown sugar (2 teaspoons): Provides a hint of sweetness to round out the sauce’s flavors.
Garlic cloves (4, minced or pressed): Infuses the sauce with irresistible aroma and depth.
Unsalted butter (4 tablespoons, cut into pieces): Creates a luscious, velvety finish for the sauce.
Lightly dried or freshly chopped parsley (1 tablespoon): Adds a fresh herbal touch and a pop of vibrant green color.

How to Make Pan-Seared Mahi Mahi with Umami Butter Sauce Recipe

Step 1: Season and Rest the Fish

Begin by seasoning your mahi mahi well with Old Bay seasoning on all sides. This simple step guarantees a flavorful crust once seared. Let the fillets rest at room temperature for about 20 minutes, which helps the fish cook more evenly and achieve that perfect texture we’re after.

Step 2: Prepare the Umami Sauce

While the fish rests, mix together the fish sauce, fresh lemon juice, soy sauce, brown sugar, and minced garlic in a small bowl. Whisk this until it’s thoroughly combined—the salty, sweet, acidic, and garlicky notes all balance each other, promising that irresistible umami richness in every bite.

Step 3: Sear the Mahi Mahi

Heat the olive oil in a large nonstick skillet over medium-high heat. When the oil shimmers and is hot, add the fillets gently. Let them cook undisturbed for about 3 to 4 minutes until the bottom is golden and crispy, and the sides turn opaque halfway. Carefully flip the fillets and cook the other side for 1 to 2 minutes until the fish is cooked just through and flakes easily.

Step 4: Add Umami Sauce and Butter, Then Simmer

Lower the heat to medium-low and pour your umami sauce directly into the skillet, then add the butter pieces. Let everything gently simmer until the butter melts into the sauce, creating a rich and glossy coating. Sprinkle with parsley, then use a spoon to baste the fillets with the sauce. Turn off the heat and continue basting for about 20 seconds to let the flavors meld beautifully with the residual heat.

How to Serve Pan-Seared Mahi Mahi with Umami Butter Sauce Recipe

The dish is arranged on a white plate with three clear layers. The bottom layer is smooth, creamy mashed potatoes with a few small black pepper sprinkles visible. On top of that is a layer of green beans, which are bright green and have a slightly glossy appearance, scattered in a somewhat uneven pile. The top layer is a golden-brown cooked fish fillet that has a slightly crispy texture and is topped with small bits of chopped green herbs. Two lemon wedges sit next to the fish on the left side of the plate. A woman’s hand is holding a gold fork positioned in the bottom left corner of the image. The background has a simple white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple sprinkle of fresh parsley not only adds a bright green pop of color but also brings a mild herbal freshness that perfectly complements the rich umami butter sauce. A thin lemon slice or wedge on the side invites guests to add a personal zest boost if they wish.

Side Dishes

This dish pairs wonderfully with classics like creamy mashed potatoes or roasted green beans to offer varying textures and balance. For a lighter option, steamed asparagus or a crisp mixed green salad enhance the meal without overwhelming the bold fish flavors.

Creative Ways to Present

For a dinner party, consider plating the mahi mahi on a bed of fluffy jasmine rice and drizzling the umami butter sauce over the top for an elegant look. Garnish with a few edible flowers or microgreens to elevate the presentation with freshness and color, impressing everyone at the table.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers, store them tightly covered in an airtight container in the refrigerator. The fish will stay fresh for up to 2 days, but it’s best enjoyed as soon as possible to preserve that perfect flaky texture.

Freezing

While freshly cooked mahi mahi is always best, you can freeze leftovers by wrapping the fillets tightly in plastic wrap and then placing them in a freezer bag. For optimal quality, consume within 1 month. Thaw overnight in the fridge before reheating gently.

Reheating

To reheat without drying out the fish, warm it gently in a skillet over low heat, spooning some of the leftover umami butter sauce over the fillet to keep it moist. Avoid the microwave as it can quickly overcook and toughen the fish.

FAQs

Can I use other types of fish for this recipe?

Absolutely! While mahi mahi is ideal for its firm texture and mild flavor, you can substitute other firm white fish like cod, halibut, or sea bass. Just adjust cooking times slightly based on thickness.

Is the umami butter sauce very salty?

The sauce balances salty, sweet, and tangy flavors thoughtfully. Using low-sodium soy sauce and unsalted butter helps control salt levels. You can always adjust the seasoning to your taste by adding less fish sauce or soy sauce if you prefer milder flavors.

Can I prepare the sauce ahead of time?

Yes! The sauce can be whisked together in advance and stored in the fridge for up to a day. Bring it to room temperature before adding it to the skillet to ensure smooth melting of the butter.

What is the best way to get a perfect sear on mahi mahi?

Make sure your skillet and oil are hot before adding the fish, and avoid moving the fillets while cooking on the first side to develop that beautiful golden crust. Let the fish naturally release from the pan before flipping.

Can I make this gluten-free?

Definitely. Be sure to use gluten-free soy sauce or tamari instead of regular soy sauce, and check that your Old Bay seasoning and fish sauce contain no gluten. The rest of the ingredients are naturally gluten-free.

Final Thoughts

This Pan-Seared Mahi Mahi with Umami Butter Sauce Recipe is a shining example of how simple ingredients and straightforward techniques come together to create a memorable, restaurant-quality meal at home. It’s rich, flavorful, and satisfying without being complicated. I can’t wait for you to try it and see just how effortlessly delicious weeknight cooking can be!

Pan-Seared Mahi Mahi with Umami Butter Sauce Recipe