Baked Mahi Mahi Recipe with Creamy Lemon Butter Sauce
This baked mahi mahi recipe is so simple and delicious you won't believe it! Also very quick - taking only 30 minutes start to finish!
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 233kcal
- 1 pound fresh mahi mahi skin removed (four 4-ounce portions)
- 2 lemons zest and juice
- ½ cup cream
- 2 tablespoon butter
- 2 tablespoon olive oil or oil of choice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon thyme dry
- 1 teaspoon garlic minced (about 1 large clove
Preheat oven to 450 F.
In a small sauce pan, melt butter on low heat. Add garlic, thyme, lemon juice and zest, and cream and cook until a bit bubbly but not boiling (about 5 minutes). Remove from heat.
Add oil to iron skillet or 6 x 9 oven-safe dish and arrange fish on top of oil. Pour butter mixture over top of fish. Cover and cook 15 minutes.
Uncover and cook another 5 minutes to brown a bit.
Remove from the oven and let sit 5-10 minutes before serving.
Serve over rice or pasta, spooning sauce generously over top of fish.
Leftovers can be safely kept in the refrigerator up to 3 days.
- The fresher your fish, the better your baked mahi dish! I actually made this recipe the first time with fresh-and-never-frozen mahi mahi. But the second time, I used frozen, and the results were the same. Just make sure that your mahi is mostly defrosted when beginning the cooking process.
- If it's partially frozen and still has the skin on, take this time to remove the skin with a sharp knife. It will be easier than removing from fully thawed fish. You can also opt to leave the skin on and position the fish skin-side down when cooking.
- Get the sauce mixture a bit bubbly, but don't boil.
Calories: 233kcal | Carbohydrates: 6g | Protein: 1g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 56mg | Sodium: 354mg | Potassium: 97mg | Fiber: 2g | Sugar: 1g | Vitamin A: 615IU | Vitamin C: 29mg | Calcium: 33mg | Iron: 1mg