Brown Butter Lime Mahi Mahi with Avocado Salsa Recipe

Introduction

This Brown Butter Lime Mahi Mahi with Avocado Salsa is a vibrant and flavorful dish perfect for a fresh, healthy dinner. The nutty browned butter sauce pairs beautifully with the bright, zesty lime and creamy avocado salsa for a delightful combination your whole family will enjoy.

Ingredients

• 1 tablespoon olive oil
• 4 mahi mahi fish filets
• Salt
• Ground black pepper
• 6 tablespoons unsalted butter
• 3 tablespoons fresh lime juice
• 1 teaspoon honey
• 1 teaspoon minced garlic
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 large diced avocado (about 1 cup)
• 1 diced Roma tomato (about ½ cup)
• ¼ cup diced red onion
• ½ cup corn
• 1 tablespoon fresh lime juice
• 1 tablespoon finely chopped fresh cilantro
• ⅛ teaspoon salt

Instructions

1. Step 1: Heat a large 12 or 14-inch skillet over medium-high heat and add 1 tablespoon olive oil. Season the mahi mahi filets with salt and ground black pepper. Add the filets to the skillet and cook for 4-5 minutes on each side, until golden and the internal temperature reaches 145°F (63°C).
2. Step 2: Remove the fish from the skillet and set aside on a plate.
3. Step 3: Add 6 tablespoons unsalted butter to the same skillet and heat over medium-low heat. Swirl the butter occasionally until it turns light brown and gives off a nutty aroma.
4. Step 4: Turn off the heat and whisk in 3 tablespoons fresh lime juice, 1 teaspoon honey, 1 teaspoon minced garlic, ½ teaspoon salt, and ½ teaspoon ground black pepper.
5. Step 5: Return the mahi mahi filets to the skillet, coating them with the browned butter lime sauce. Warm over medium-low heat until heated through.
6. Step 6: In a medium bowl, combine the diced avocado, diced Roma tomato, diced red onion, corn, 1 tablespoon fresh lime juice, chopped cilantro, and ⅛ teaspoon salt. Stir gently to mix.
7. Step 7: Serve the mahi mahi topped with the avocado salsa immediately.

Tips & Variations

• For extra flavor, add a pinch of smoked paprika to the fish seasoning before cooking.
• You can swap mahi mahi with other firm white fish like snapper or cod.
• If fresh corn is unavailable, frozen corn works well—thaw before adding to the salsa.
• Use fresh lime juice for the best bright citrus flavor in both the sauce and salsa.

Storage

Store leftover cooked fish and salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat the fish gently in a skillet over low heat, adding a little butter or olive oil to prevent drying out. The avocado salsa is best served fresh but can be kept chilled for a day; give it a gentle stir before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish in advance?

It’s best to cook the fish fresh and prepare the avocado salsa just before serving to maintain the best texture and flavor. You can make the brown butter lime sauce ahead and gently reheat it with the fish.

What can I serve with this dish?

This mahi mahi pairs wonderfully with steamed rice, quinoa, or a light green salad to complement the rich browned butter sauce and fresh avocado salsa.