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19Feb, 24
Clean Food Love
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Easy Mahi Mahi in Lemony Garlic Caper Sauce

Our recipe for Mahi Mahi is so quick and easy yet feels rather FANCY!
Super Tasty, Tender, Flaky fish dressed to perfection with a QUICK garlicky lemon caper sauce!

Ready to eat in just about 10 minutes.

Mahi Mahi is a mild, slightly sweet tasting fish. It has a firm texture, yet is very tender and succulent once cooked.

If you’re trying to incorporate more fish into your plans, this is a great choice because mahi isn’t too fishy but still has great flavor. Mahi mahi has pale pink, lean flesh that once cooked becomes flaky and white.

🧄If you’re a garlic lover (like me!) Then you’re really going to enjoy the garlic-infused flavor here! Don’t be shy with the garlic…add additional cloves if you desire.

🧽Since you’re only using one pan, clean-up is easy, too!

Can’t find Mahi? Use any fish you can find on SALE or on special! Sea bass, monkfish, haddock, flounder, grouper, red snapper, cod, halibut, whiting, hake, pollock, etc.

Are you trying to incorporate more fish into your diet? You’re not alone! Many people desire to mix up their proteins and get the health benefits many fish and seafood offer….but where to start?!

If you’re not sure whether you like eating fish – but love all their health benefits – white fish may be just the solution for you!

They’re less “fishy” and milder than other fish, which makes them a great place to start!

Each fish has its own nutritional makeup … but they’re all a nutrient-dense source of protein and micronutrients that contain very few calories.

They’re also:
Low in fat
High in protein, B vitamins
Packed with minerals like potassium, magnesium, and phosphorus.

🐟Why eat fish? Research suggests it’s linked with a lower risk of depression, heart disease, and cognitive decline as we get older.

🍲If you can’t buy fresh whitefish from a fishmonger, choose wild-caught, frozen-at-sea.
Frozen at sea means they are frozen soon after being caught, which preserves them at their freshest point.
Do you like white fish? What’s your favorite kind?

Precision Nutrition’s Encyclopedia of Food

Men’s  Health

Dr. Axe

🍋 ALWAYS use freshly-squeezed lemon juice from an actual fresh lemon. Bottled lemon juice from the store will give your dish a strange metallic or overly acidic taste. We want our fish to taste bright and fresh.

🧈 How To make your own Ghee:

4 servings


  • 4 (4-6 ounce) mahi mahi filets (thawed if frozen)
  • sea salt and ground pepper, to taste
  • 1 Tbsp extra-virgin olive oil or avocado oil
  • 2 Tbsps grass-fed butter or ghee
  • 5 fresh garlic cloves, pressed or minced
  • 1 fresh lemon, juiced
  • 2 Tbsps capers
  • 1 tsp crushed chili flakes, optional
  • 1 fresh lemon, thinly sliced
  • 2 Tbsps fresh parsley, finely chopped


Pat your fish filets dry with a paper towel and season lightly with sea salt and pepper on both sides.

Heat your oil in a large skillet and sear the mahi mahi until beautifully golden on both sides and fish is flaky throughout, around 2-3 minutes per side. Set aside on a plate.

In the same preheated skillet add your butter, and saute the garlic for 30 seconds.
Add the juiced lemon, capers, and chili flakes.

Allow the sauce to bubble for a minute or so, then nestle in the seared mahi mahi. Spoon sauce over your fish filets.

Add the lemon slices, then remove from heat and garnish with freshly chopped parsley.
Enjoy it while it’s hot.

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