Mahi-Mahi Fillet With Lemon-Dill Sauce

Mahi mahi with lemon dill recipe

The Spruce / Victoria Heydt

Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 4 servings

Mahi-mahi is an excellent fish and, though you may have had it in restaurants, it's as easy as any other fish to cook at home. In this recipe, mahi-mahi fillets are seared on the stovetop, finished under the broiler, and flavored with a light lemon-dill sauce. It's a quick and simple way to enjoy this particular fish.

Mahi-mahi is also known as dorado and dolphinfish, but don't worry, it is definitely not Flipper! Even though mahi-mahi is sometimes labeled "dolphin," it's not a mammal. It most definitely is a fish with a mild, sweet flesh that starts off pinkish and medium-firm when raw. It turns white, tender, and moist when cooked. It is a firm-fleshed, moderately fat fish with a flavor just a bit stronger than mild whitefish.


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  • 4 (6-ounce) mahi-mahi fillets
  • 2 teaspoons olive oil
  • 1 pinch Kosher salt
  • 1 dash garlic powder
  • 1 dash onion powder
  • 1 dash lemon pepper seasoning
  • 1 dash sweet Hungarian paprika
  • 1 tablespoon olive oil
  • 2 tablespoons butter, divided
  • For the Pan Sauce:
  • 1/2 cup white wine (sweet wine, fish or chicken broth)
  • 1 lemon (1/2 juiced, 1/2 sliced and reserved for garnish)
  • 1/2 teaspoon honey mustard
  • 1 dash dried dill

Steps to Make It

  1. Gather the ingredients.

    Ingredients for mahi mahi with lemon dill
    The Spruce / Victoria Heydt
  2. Rub each mahi-mahi fillet with olive oil, then sprinkle both sides of the fish with each of the seasonings.

    Mahi mahi
    The Spruce / Victoria Heydt
  3. Heat broiler on high.

  4. Place a large, heavy, oven-proof skillet over medium-high heat. Once hot, add 1 tablespoon olive oil and 1 tablespoon butter, swirling to combine and coat the pan.

    Oven proof skillet
    The Spruce / Victoria Heydt
  5. Sear fillets until golden brown on one side only. Remove to a platter.

    Sear fillets
    The Spruce / Victoria Heydt
  6. Add wine, lemon juice, honey mustard, and dill to the hot skillet. Whisk, scraping up any browned bits, and cook until the liquid is slightly reduced and thickened.

    Add wine
    The Spruce / Victoria Heydt
  7. Whisk in the remaining tablespoon of butter.

    Whisk butter
    The Spruce / Victoria Heydt
  8. Return fish to the skillet, uncooked side up.

    Return fish to skillet
    The Spruce / Victoria Heydt
  9. Place under the broiler 6 inches from the heat and broil 8 to 10 minutes, depending on the thickness of the fish.

    Place under a skillet
    The Spruce / Victoria Heydt 
  10. Serve with pan sauce and garnish with lemon slices, if desired.

    Serve with pan sauce
    The Spruce / Victoria Heydt 


  • Mahi mahi-mahi should feel firm to the touch and have a fresh, almost neutral scent.
  • Whether fresh or frozen, mahi-mahi should be pink with red stripes or spots, and occasional light brown or bluish tinges.
  • Dark red blood lines or spots are okay but should be trimmed before cooking for a milder flavor.
  • The skin color of mahi-mahi can range from silver to dark gray, with small black spots and yellow or golden streaks. It should look moist and shiny, not dry and lifeless.


  • If you cannot find mahi-mahi, you may substitute any firm-fleshed, thick fish fillets. Halibut, marlin, and sturgeon are some of the substitutes you might consider.