Date Night

Mahi Mahi in Garlic Cream Sauce

30 Minutes


4 Mahi Mahi fillets (~5 oz each)
2 Tbsp olive oil
1 Tbsp unsalted butter
3 Tbsp flour
1 tsp EACH garlic powder, onion powder, salt, paprika
½ tsp pepper
3 Tbsp minced shallots
3 cloves of garlic minced
1 ¼ cups low sodium chicken broth
½ cup heavy cream
1 Tbsp cornstarch
2 Tbsp lemon juice
Salt and pepper to taste
Chopped green onions
1 bag of brown rice (steam or microwave) – side
1 bundle of asparagus – side


  1. Mix together all the ingredients of the spice rub ingredients in a medium bowl. Pat mahi-mahi dry and rub spices into the fish.
  2. Melt 1 Tbsp butter in 2 Tbsp olive oil over medium-high heat in a large heavy bottom skillet. Once hot, add fillets and cook for about 4-5 minutes on each side (Mahi should reach an internal temp of 137 degrees F). If fish is browning too quickly, turn down the heat. Remove mahi-mahi to the plate and cover with foil. 
  3. If needed, drain oil from the skillet so you are left with about 1 Tbsp oil. Add shallots and saute while scraping up the drippings for 2 minutes or until softened. Add garlic and saute for 30 seconds. 
  4. Whisk chicken broth with cornstarch and add to skillet along with heavy cream and lemon juice. Simmer until reduced by half and slightly thickened, about 4-5 minutes. Season with salt and pepper to taste. 
  5. Nestle mahi-mahi fillets back into the skillet and spoon sauce over the fillets. Garnish with green onions. Serve immediately.

Quick Tip

For larger families, add additional mahi fillets. No need to increase cream sauce ingredients if you are making 1-2 additional fillets!