Sautéed Lemon Butter and Caper Mahi Mahi

One of my favorite questions when working as a server in seafood restaurants was "How do you cook fish?" My usual reply was "until it's done." A legitimate question, cooking fish is an art. This is one preparation for Mahi Mahi I've made throughout the last 20 years.


Megan MacKay

2 min read

Mahi Mahi is a warm-water fish with a firm-flake texture. Close to shark, this fish pairs excellently with a glass of milk, apple juice, or fizzy water with lemon.

Seriously, people. I'm an alcoholic in recovery. Were you expecting me to recommend a wine? You're on your own there.

You will need:
> 1-5 pounds of Mahi Mahi
(depending on how many people are eating-I determine portion by person, or 6-8 oz per individual)
> 1/4 to 1/2 cup of Butter
> Jar(s) of Capers
> 1/4 to 1/2 cup of Lemon juice
>5-8 Whole Peppercorn
> Saute pan
4. Saute until the flesh of the Mahi turns from clear to white. The fish should have large flakes.
5. Add capers to pan and saute for three minutes more.
> I use 2 oz capers per pound of fish. (Math not your gig? Maybe you should have paid attention more in school rather than passing notes). Use a quarter jar for a small meal for 2, or a half jar for a meal for 4.
6. Turn off stove and put on a plate.
1. Defrost Mahi Mahi if frozen.
*The best method to do so is by immersing it into cold water for about 10-20 minutes. You can cook it while still frozen. It is imperative to bring it to at least an internal temperature of 145 degrees F to avoid food-borne illness such as parasitic worms or bacterial infection. Still hungry?
2. Add butter and lemon juice to frying pan. Turn heat to med-high.
3. Add Mahi Mahi, butter, peppercorn, and lemon juice to saute pan:
Note: I freeze fresh squeezed lemon juice bi-annually in ice cube trays to preserve the quality, about 2 oz. portions per cube.
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