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Pan-Seared Mahi Mahi with Umami Butter Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 28 reviews
  • Author: Chef
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Description

This Pan-Seared Mahi Mahi with Umami Butter Sauce is a quick and delicious weeknight dinner featuring perfectly seared, flaky mahi mahi fillets paired with a rich, savory umami butter sauce. The fish is seasoned with Old Bay and cooked to tender perfection, then finished with a luscious sauce made with fish sauce, lemon juice, soy sauce, brown sugar, garlic, and butter. Simple techniques and bold flavors make this dish irresistible and easy to prepare, ideal for pairing with your favorite sides for a satisfying meal.

Ingredients

Fish and Seasoning

  • 1 – 1 1/2 lb fresh mahi mahi, cut into fillets with skin-on or off
  • Old Bay seasoning, to taste
  • 1 tablespoon olive oil

Umami Butter Sauce

  • 2 tablespoons fish sauce (Red Boat recommended)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons packed light or dark brown sugar
  • 4 cloves garlic, minced or pressed
  • 4 tablespoons unsalted butter, cut into pieces
  • 1 tablespoon lightly dried parsley or freshly chopped parsley

Instructions

  1. Season & Rest the Fish: On a large plate or platter, generously season the mahi mahi fillets on all sides with Old Bay seasoning. Allow the fish to sit at room temperature for about 20 minutes to come to room temp, which helps achieve even cooking.
  2. Prepare the Umami Sauce: In a small bowl or measuring cup, whisk together fish sauce, fresh lemon juice, low-sodium soy sauce, brown sugar, and minced garlic until well combined. Set aside to let the flavors meld.
  3. Sear the Fish: Heat olive oil in a large nonstick skillet over medium-high heat until shimmering. Swirl the oil to coat the pan evenly. Place the mahi mahi fillets in the skillet and cook without moving until a golden-brown crust forms on the bottom and sides are cooked about halfway up, about 3 to 4 minutes. Flip the fillets carefully with a fish spatula and cook the other side for 1 to 2 minutes until the fish turns opaque and flakes easily.
  4. Add Umami Sauce & Butter, Then Simmer: Lower the heat to medium-low and pour the prepared umami sauce into the skillet, followed by the butter pieces. Allow the sauce to gently simmer until the butter melts and blends with the sauce, about 1 to 2 minutes. Sprinkle the parsley over the fillets and baste the fish by spooning the sauce over the top. Remove the skillet from the heat and continue to baste and gently swirl the pan for 20 seconds to let the flavors meld in residual heat.
  5. Serve: Plate the pan-seared mahi mahi with the umami butter sauce spooned generously over the top. Serve alongside your favorite sides like mashed potatoes or green beans for a complete and satisfying meal. Enjoy immediately.

Notes

  • Allowing the fish to come to room temperature before cooking ensures more even doneness and prevents sticking.
  • Use a nonstick skillet or well-seasoned pan to avoid fish sticking and breaking apart.
  • Adjust Old Bay seasoning and umami sauce ingredients to taste for salt and flavor balance.
  • Fresh parsley adds brightness; dried parsley is a good substitute if fresh is unavailable.
  • Mahi mahi is best cooked just until opaque to retain moisture and flakiness, avoid overcooking.
  • This sauce works well with other firm white fish like cod or halibut.

Find it online: https://emilysplate.com/pan-seared-mahi-mahi-with-umami-butter-sauce-recipe/