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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.

1. Prepare. Pat the mahi mahi dry with a paper towel and season with salt and pepper. Allow the fillets to come to room temperature.
2. 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.
3. 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.
4. 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.
5. 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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