Mahi Mahi with Miso Garlic Butter Sauce
An umami-packed sauce makes this recipe for Mahi Mahi with Miso Garlic Butter shine! The mild flavor of the fish is finished with the rich, garlicky, sweet-and-salty sauce.
Mahi mahi is one of those seafoods that always feels a bit special. (Kind of like Pan Seared Scallops!) Its firm, meaty texture makes it a joy to cook and to eat, and its mild flavor means it can take pair with all kinds of sauces and seasonings, as you can see from this Blackened Mahi Mahi recipe. With this fish, a quick pan-sear or grilling is the way to go—which means that although it seems kind of fancy, mahi mahi is ideal for a weeknight dinner!
What really makes this recipe taste like it came out of a restaurant kitchen is the miso garlic butter sauce. It’s a delight! You might just want to drizzle it onto everything you eat! Miso has a fantastic balance of sweet, salty, and umami, and it adds so much depth to the garlic butter. It’s the perfect way to bring out the best in the mahi mahi.
Ingredients for Mahi Mahi with Miso Garlic Butter
Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.
- Mahi Mahi – Four fillets, about 2-inches thick.
- Kosher Salt and Black Pepper – I keep the seasoning simple with kosher salt and black pepper but you can add garlic powder, onion powder or your favorite seasonings.
- Olive Oil – For pan-searing the mahi mahi. Another oil you like to cook with, like avocado oil, can be swapped in if you’d like.
- Salted Butter – Let this come to room temperature so it melts quickly in the pan.
- Miso – White miso or yellow miso works best, as red miso can be very salty.
- Garlic – Finely minced garlic infuses the sauce with flavor.
- White Wine – A dry white wine (like pinot grigio or sauvignon blanc) is used to deglaze the pan and add acidity; chicken stock can be used as a non-alcoholic substitute. I used champagne because I’m fancy like that and because we still have a lot leftover from the holidays.
How to Make Mahi Mahi With Miso Garlic Butter Sauce
Scroll to the recipe card at the bottom of the page for full printable instructions.
- Prepare. Pat the mahi mahi dry with a paper towel and season with salt and pepper. Allow the fillets to come to room temperature.
- Sear. Heat the oil in a skillet over high heat. Place the fillets in the skillet, skin side up (or the flatter side if it’s skinless). Press gently with a spatula to create a crispy crust. Reduce the heat to medium and cook for 3-4 minutes, or until the bottom is golden and easily releases. Flip and cook another 2-4 minutes until done. Transfer to a platter and keep warm.
- Combine the butter and miso. Melt the butter in a small saucepan over medium heat, swirling occasionally, until it foams and turns golden brown. Remove from heat and stir in the miso paste.
- Finish the sauce. Add the garlic to the skillet and cook for 2-3 minutes. Deglaze the pan with the wine, scraping up any browned bits. Whisk in the brown butter.
- Finish. Serve the mahi mahi with the sauce spooned over the top.
Tips for Buying, Prepping, and Cooking Mahi Mahi
If you’re new to cooking mahi mahi and want to make sure this recipe turns out perfect, these tips will help you get started!
- Select the best. Choose fresh mahi mahi with firm, moist flesh and a mild, sweet smell; avoid fillets with a strong, fishy odor.
- Thaw frozen fish. If you’re using frozen mahi mahi, ensure it is fully thawed in the refrigerator before cooking. This helps it cook quickly and evenly.
- Dry well. Pat the fillets dry with a paper towel before seasoning to help the salt and pepper adhere and get that perfect crispy crust.
- Avoid overcooking. Mahi mahi cooks quickly and can become dry if left on the heat too long.
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Variations and Substitutions
While I love this recipe as is, here are some ways to put a different spin on it.
- Swap the garlic for shallot. Shallots have a milder, sweeter flavor than garlic, but they’re also fantastic with butter and miso.
- Add some heat. If you enjoy a little kick with your seafood, try adding some red pepper flakes to the sauce.
- Top with tropical salsa. Lean into mahi mahi’s island origins by topping it with Mango Salsa instead of the butter sauce.
How to Store and Reheat Leftovers
To store leftover mahi mahi, transfer it to an airtight container and refrigerate for 3-4 days. If you’d like to freeze the leftovers, wrap the fish tightly in plastic wrap, then place it in a freezer-safe bag or container. Frozen mahi mahi can be stored for up to 2 months; let it thaw in the fridge before reheating.
When reheating, it’s important to avoid overcooking the fish. I recommend gently warming it in a pan covered with foil in a 300ºF oven or in a skillet on the stovetop over medium-low.
What to Serve With Mahi Mahi and Miso Garlic Butter Sauce
- Jasmine Rice
- Crispy Air Fryer Green Beans
- Sautéed Bok Choy
- Grilled Asparagus in Foil
- Mashed Sweet Potatoes
- Sweet Peas with Brown Butter and Mint
- Cauliflower Rice Three Ways
More Seafood Recipes
- Miso Glazed Salmon
- Tortilla Crusted Tilapia
- Homemade Fish Sticks
- Oven Baked Cod with Lemon and Vegetables
- Pan Seared Halibut with Brown Butter Garlic Sauce
- The Best Clams Casino
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Get the Recipe: Mahi Mahi with Miso Garlic Butter Recipe
Ingredients
- 32 ounces mahi mahi fillets, four 8-oz pieces, about 2-inch thick
- kosher salt, to season fillets
- black pepper, to season fillets
- 3 tablespoon olive oil
- 8 tablespoons salted butter, room temperature
- 1 teaspoon miso
- 5 garlic cloves, minced
- ¼ cup white wine
Equipment
- 1 large skillet
- 1 fish spatula
Instructions
- Pat the surface of the mahi mahi dry with a paper towel.
- Season both sides of the mahi mahi with salt and pepper. If refrigerated, allow to come to room temperature for 15-20 minutes.
- Heat the oil in a large skillet over high heat until it begins to shimmer.
- Add each fillet to the pan skin side up (if the skin has been removed, this will be the flatter surface of the filet). Press gently on the filet with a spatula to create direct contact with the oil to help create a golden, crispy crust.
- Reduce the heat to medium and cook for 3-4 minutes. When the filet is golden brown and releases from the pan easily, flip the filet over and continue cooking until cooked through, approximately 2-4 minutes.
- While the fish cooks, melt the butter in a small saucepan over medium heat.
- Continue cooking the butter while swirling the pan occasionally until the butter begins to foam and then begins to turn a light, golden brown. Immediately remove from the heat, stir in the miso paste and set aside.
- When the fish is done cooking, transfer the filets to a platter and keep warm.
- Add the garlic to the skillet and cook for 2-3 minutes.
- Stir in the wine and deglaze the pan scraping the bottom of the pan to release any brown bits.
- Whisk the brown butter into the wine mixture in the skillet until it becomes slightly creamy.
- Serve the mahi mahi with the butter sauce drizzled over top.