How to Cook Fresh Mahi Mahi with Garlic Butter

Chef’s Tips

Pat the fillets completely dry before seasoning. Moisture prevents browning and can cause the fish to steam.

Season the fillets just before cooking. Salt can draw moisture to the surface, which works against the drying you just did.

Start with a hot pan, but lower the heat after turning the fish so the butter and garlic don’t burn.

Don’t force the fillet from the skillet. When the first side has properly seared, it should release more easily. If you are using a nonstick pan, this should not be a problem.

Most importantly, fresh fish does not need heavy seasoning. It does not taste fishy, so there is nothing to cover up. Let the clean flavor of the mahi mahi come through.