Recipe By capcomp
Published Jul 10th
Mahi Mahi with Artichokes and Sun-Dried Tomatoes
Prep 15m Cook 30m Additional - Ready In 45m
Servings 2 servings Calories 743.7

This is an amazing way to fix fish. I use mahi mahi, but any thick white fish should work. Serve with rice. This is very similar to a dish served at Carrabba’s!

Recipe Ingredients

  • ¼ cup butter
  • 2 tablespoons finely chopped shallot
  • ¼ cup finely chopped garlic
  • 6 tablespoons fresh lemon juice
  • 3 tablespoons dry white wine
  • kosher salt to taste
  • ground black pepper to taste
  • 2 tablespoons chopped sun-dried tomatoes
  • 2 tablespoons artichoke hearts, drained and chopped
  • 2 tablespoons cold butter, cut into pieces
  • 1 cup all-purpose flour, or as needed
  • 1 teaspoon seasoned salt, or to taste
  • 2 (3 ounce) fillets mahi mahi fillets
  • 1 tablespoon olive oil

Cooking Directions

  1. 1 Melt 1/4 cup butter in a large skillet over medium heat. Cook and stir shallot and garlic in butter until soft and fragrant, about 5 minutes.
  2. 2 Pour lemon juice and white wine into the skillet; season with kosher salt and black pepper. Cook the liquid at a simmer, stirring occasionally, until the liquid reduces enough to stick to the back of a spoon, 20 to 30 minutes.
  3. 3 Stir tomatoes and artichoke hearts into the reduced sauce; cook until warmed, 2 to 3 minutes more. Remove skillet from heat, add cold butter pieces, and swirl skillet off heat until the butter melts and emulsifies into the sauce.
  4. 4 Stir flour and seasoned salt together in wide, shallow bowl. Dredge mahi mahi fillets in flour mixture to coat.
  5. 5 Heat olive oil in a separate skillet over medium heat. Pan-fry mahi mahi in the oil until the fish flakes easily with a fork in the center, 3 to 5 minutes per side. Transfer mahi mahi to a platter; top with the sauce.

Nutrition Facts

  • Calories 743.7
  • Carbohydrate 63 g
  • Cholesterol 153.6 mg
  • Fat 42.7 g
  • Fiber 3.2 g
  • Protein 24.8 g
  • Saturated Fat 23.1 g
  • Sodium 940.9 mg
  • Sugar 3.3 g

Chef's Notes

Editor's Note:; The nutrition data for this recipe includes the full amount of the flour. The actual amount of the flour consumed will vary.


  1. I used halibut because i didn't have Mahi Mahi. Any firm white fish will work well. I had a red onion instead of shallot. I prepared it as the instructions suggested and served it with riced cauliflower and creamed spinach.
  2. I made this for my boyfriend last night, I often get a "that was good", but this one he says, "that was an A+ dinner" He loved every bite. The only thing I did different is add a little more Artichoke hearts because we love them!
  3. As Guy would say, this stuff would be good on a flip flop. I double the sauce recipe every time I make it.
  4. Read the recipe ingredient list and knew this would be good. I guesstimated the amounts. But the ingredients blended together so wonderfully, I doubt I ever will measure. I made one change to the directions: my mahi mahi was quite thick so I seared it on both sides and set it aside. I prepared the - Read more ...
  5. This was great. I did adjust it a little. I thought the garlic was a little much, so I cut it by half. I used onion instead of shallots because I didn't have any. My husband loved it. I will make this again.
  6. This was good but a little to lemony for me in the sauce. I did half of the lemon, 2 tbls chicken broth and added some capers. Honey said this is a keeper.
  7. Yummy! AB FAB!!! I didn't have sun dried tomatoes so I used a can of artichoke hearts and served with fried rice My hubby says this is a keeper!
  8. Very good, will definitely make again. Followed the recipe and we both enjoyed it very much. Thank you.
  9. I switched out the butter for Smart Balance alternative and used less salt. Great initial recipe...much better after tweaking
  10. Mahalo (Thank you) for this amazing Mahi Mahi dish. I thought adding the Artichoke and Sun-Dried tomatoes would overpower this beautiful fish. But both held their own like a Hula to a full moon black sand beach... Ok, enough of that! This was really good and fun to make. I served it with creamed spinach - Read more ...