Copycat Recipe: Carraba’s Grilled Mahi Mahi in a Lemon Butter Sauce

By February 27, 2017Recipes
 Carrabba’s Italian Grill is one of my favorites.  The closest one, in Mechanicsburg, is 46 miles away.  (It’s got to be good if I’m willing to drive 46 miles for lunch or dinner, right?)  Carrabbas is a place full of wonderful things……breaded calamari, Italian Mozzarella, saucy pasta and fresh baked breads.  Calories and carbs are their specialties.  Since we don’t always have the time or the interest in driving so far for a meal, it’s great when I can recreate the good food at home.
I don’t prepare fish very often at home, it’s something I usually order when I’m dining out.  But, this copycat recipe is just so easy and fool proof, that I don’t mind attempting at home.  I prefer to grill the fish, so unless the temperature drops or a sudden snowstorms makes a visit, I suggest you stock up on propane and fire up the grill.  The flavor is just unbeatable when grilled.
But, honestly, the sauce is the star of the show.  Feel free to adjust the butter amounts.  Use less for a more tangy, lemon flavored sauce.  Use more for a creamier, milder sauce.  I usually serve the fish with rice.  The sauce also tastes amazing poured over the rice.
I do apologize because I don’t actually know the “official” name of this dish.  It doesn’t appear to be on the most current Carrabba’s menu.
(Don’t miss the extra recipe at the bottom for Carrabbas dipping oil!)
  • 6 ounces Mahi Mahi fillets about 5-6 each (currently Johnnies does not carry Mahi Mahi, substitute with a white, mild fish such as tuna)
  • salt and pepper to taste
  • 2 Tablespoons olive oil
  • Tablespoons softened butter, divided
  • 1/4 small onion, minced
  • 1/2 teaspoon garlic, minced
  • 1/4 cup chicken broth
  • Juice of 1 large Lemon (or lemon juice)
  1. Preheat a grill to medium/high heat.
  2. Place the Mahi Mahi or tuna fillets in a bowl and sprinkle salt and pepper over the top of the fish, to taste.
  3. Drizzle the olive oil over the fish and turn the fish to coat.
  4. Place the fish on the hot grill and let cook for about 3-4 minutes per side(depending on thickness), turning carefully.
  5. While the fish is cooking, melt 1 tablespoon of the butter over medium-high heat in a small saute pan.
  6. Add the minced onion to the butter and saute for about 2 minutes, or until softened.
  7. Add garlic and saute for an additional 30 seconds.
  8. Add the chicken broth to the pan and let simmer until reduced by half.
  9. Add the lemon juice and cook for 2 more minutes.
  10. Remove the pan from the heat.  Add the remaining butter, 1 tablespoon at a time, to the sauce and stir in until the sauce thickens and becomes glossy.
  11. Add salt and pepper to taste, if desired.
  12. Pour butter sauce over the top of the grilled fish and serve.
*To the best of my ability, I have tried to indicate all ingredients, products and equipment that are available at Johnnies in Bold Print.  
Recipe found and adapted from
**Bonus Recipe: Copycat Carrabba’s Dipping Oil
2 cloves garlic, very very finely minced
1 teaspoon oregano
1 teaspoon rosemary
1 teaspoon parsley
½ teaspoon basil
1 teaspoon crushed red pepper flakes
½ teaspoon kosher salt
¼ teaspoon coarse ground black pepper
¼ cup olive oil for serving

To make the herb dip combine everything except the olive oil. Toss to completely mix the herbs and combine.

To serve place a teaspoon of the herb mixture on a plate and drizzle a little bit of the olive oil over it.

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