Here’s my go-to mahi mahi with pasta recipe, combining fresh fish with perfectly cooked noodles, white wine, garlic, and a light lemon sauce that brings everything together.
This dish has become one of my weeknight favorites, especially during the summer months. I often make extra sauce because my kids love to soak it up with crusty bread. And the best part? It’s ready in under 30 minutes!
Why You’ll Love This Mahi Mahi Pasta
- Quick weeknight dinner – Ready in just 30 minutes, this dish is perfect for those busy evenings when you want something special but don’t have hours to spend in the kitchen.
- Simple ingredients – With just a handful of basic ingredients like pasta, garlic, and lemon, you can create a restaurant-quality meal right at home.
- Healthy and light – Mahi mahi is a lean protein that pairs perfectly with pasta, making this a balanced meal that won’t weigh you down.
- Customizable – You can easily adjust the seasonings to your taste, swap in different types of fish, or add extra vegetables to make it your own.
What Kind of Mahi Mahi Should I Use?
Fresh mahi mahi is your best bet for this pasta dish, but good-quality frozen mahi mahi will work just fine too. When shopping, look for fillets that have firm, pinkish-white flesh without any brown spots or strong fishy smell – these are signs of freshness. If you’re buying frozen, make sure to thaw it overnight in the fridge rather than using quick-thaw methods, as this helps maintain the fish’s texture. Can’t find mahi mahi? Other firm white fish like halibut or cod make great substitutes in this recipe, though mahi mahi’s slightly sweet flavor really makes this dish special.
Options for Substitutions
This recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:
- Mahi Mahi: If you can’t find mahi mahi, other firm white fish like cod, halibut, or sea bass work great. Just adjust cooking time slightly – thinner fillets will cook faster.
- Spaghetti noodles: Any long pasta works here – try linguine, fettuccine, or angel hair pasta. For a healthier option, whole wheat pasta or zucchini noodles are good choices.
- Avocado oil/ghee/olive oil: These oils are interchangeable in this recipe. You could also use regular butter or coconut oil for cooking the fish.
- Fresh parsley: While fresh herbs give the best flavor, dried parsley works in a pinch. You could also try fresh basil or cilantro for a different taste.
- Lemon: No fresh lemon? Use 2 tablespoons of bottled lemon juice, or try lime for a different citrus kick. Skip the zest if using bottled juice.
- Parmesan cheese: Romano or Pecorino cheese make good alternatives. For dairy-free options, try nutritional yeast or skip the cheese altogether.
Watch Out for These Mistakes While Cooking
The biggest mistake when cooking Mahi Mahi is overcooking the fish, which can turn this naturally moist fillet into a dry, tough disappointment – aim for an internal temperature of 137°F and remember that the fish will continue cooking slightly after you remove it from heat. Another common error is not patting the fish dry before cooking, which prevents that beautiful golden crust from forming – take a moment to thoroughly dry the fillets with paper towels and season them just before they hit the pan. When it comes to the pasta, timing is everything – you’ll want to start cooking your noodles before the fish so they’re ready at the same time, and don’t forget to save a cup of pasta water before draining, as this starchy liquid helps create a silky sauce that perfectly coats both the pasta and fish. For the best flavor combination, add the lemon juice at the very end of cooking, as heat can dull its bright, fresh taste.
What to Serve With Mahi Mahi Pasta?
This fresh and light fish pasta dish pairs wonderfully with simple veggie sides that won’t overpower the delicate flavors of the mahi mahi. A quick sautéed mix of zucchini and yellow squash makes an excellent companion, or try some roasted asparagus spears with a squeeze of lemon. For a Mediterranean feel, serve a crisp side salad with cucumber, cherry tomatoes, and a light vinaigrette dressing. If you want to add some extra crunch to your meal, garlic bread or toasted ciabatta makes a perfect addition for soaking up any extra sauce from the pasta.
Storage Instructions
Keep Fresh: Place your leftover mahi mahi and pasta in separate airtight containers in the fridge. The fish will stay good for up to 2 days, while the pasta can last 3-4 days. I recommend storing the fish and pasta separately to maintain the best texture and prevent the fish from drying out.
Make Ahead: You can cook the pasta ahead of time and toss it with a bit of olive oil to prevent sticking. However, the mahi mahi is best prepared fresh – fish tends to lose its perfect texture when made too far in advance. If you need to prep ahead, you can measure out your seasonings and chop the garlic the night before.
Warm Up: To enjoy your leftovers, gently warm the pasta in the microwave or on the stovetop with a splash of water. For the fish, heat it slowly in a covered pan over low heat or in short bursts in the microwave – just until it’s warm to avoid overcooking. A fresh squeeze of lemon juice can help bring back the flavors!
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 70-80 g
- Fat: 100-110 g
- Carbohydrates: 80-90 g
Ingredients
- 3-4 fillets of wild-caught mahi or similar fish
- 2 tablespoons of avocado oil, ghee, or olive oil
- 1 packet of spaghetti noodles
- 3 garlic cloves, minced
- 1/2 cup extra virgin olive oil
- 1 teaspoon salt
- Chopped fresh parsley or 2 tablespoons dried
- Juice and zest of 1/2 a lemon
- A dash of parmesan cheese (if desired)
Step 1: Cook the Pasta
Begin by bringing your pasta noodles to a boil in a large pot of water.
Cook according to the package instructions until al dente.
Once the pasta is cooked, drain it and set aside, making sure to reserve 1/4 cup of pasta water for later use.
Step 2: Cook the Mahi
In a medium skillet, heat some oil over medium/high heat.
Add the Mahi, cooking it for about 7 minutes.
Flip the fish once during cooking and use a metal spatula to carefully break it into small chunks.
Continue cooking until the fish is no longer pink and is cooked through.
Step 3: Prepare the Lemon Garlic Sauce
In another medium pan, add olive oil and minced garlic.
Cook this over low/medium heat, stirring occasionally, until the garlic turns a golden brown, which should take roughly 5 minutes.
Be careful not to burn the garlic as it will turn bitter.
Step 4: Combine Ingredients
Add a pinch of salt, lemon juice, and the reserved 1/4 cup of pasta water to the garlic mixture, stirring to combine.
This will form your lemon garlic sauce.
Step 5: Assemble and Serve
To serve, place a portion of cooked noodles on a plate and top them with the cooked Mahi chunks.
Drizzle the noodles and fish with the prepared lemon garlic sauce.
For the finishing touches, sprinkle with lemon zest, parsley, and Parmesan cheese to taste.
Enjoy your flavorful, homemade dish!
