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Sautéed Mahi-Mahi with Lemon-Butter Sauce


  • 2 pounds mahi-mahi fillets, cut into serving-size pieces
  • ½ cup flour
  • 1 teaspoon freshly ground white pepper
  • 1 cup milk
  • 3 tablespoons vegetable oil
  • 3 tablespoons butter

Trim all dark meat from fish. Rinse fish thoroughly and gently pat dry with paper towels.

Mix flour, salt and pepper in large shallow dish. Pour milk into another. Dip fillets in milk, drain, then dip in flour mixture.

In large skillet, heat oil. Add butter and heat. Sauté fillets until golden on one side, about 6 to 8 minutes, longer if pieces are thicker. Turn and repeat on other side. Drain on paper towels.

Lemon-Butter Sauce

  • 2 tablespoons butter
  • ¼ teaspoon freshly ground white pepper
  • 2 tablespoons fresh lemon juice

Melt butter in small pan.  Stir in pepper and lemon juice and heat. Pour over fillets.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas