Lavender-Glazed Mahi Mahi with Citrus Herb Butter

When most people think of lavender in the kitchen, they picture desserts — shortbread cookies, lemonade, honey cakes. But culinary lavender is a surprisingly versatile herb that pairs beautifully with savory dishes, especially delicate white fish like mahi mahi. This recipe brings together a fragrant lavender honey glaze, a bright citrus herb butter, and perfectly seared fillets for a dinner that feels as elegant as it tastes.

The key is using high-quality, food-safe culinary lavender buds — not decorative lavender, which may be treated with pesticides or oils that aren't safe to eat. Our Royal Velvet culinary lavender is grown and harvested specifically for cooking, with a clean, floral flavor that won't overpower your dish.

Lavender-Glazed Mahi Mahi with Citrus Herb Butter

Serves: 4  |  Prep: 10 min  |  Cook: 12 min

Ingredients

Lavender glaze:

• 2 tsp culinary lavender buds (dried)
• 2 tbsp honey
• 2 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1 clove garlic, minced
• ½ tsp sea salt
• ¼ tsp cracked black pepper

Fish:

• 4 mahi mahi fillets (6 oz each)
• 1 tbsp olive oil
• Salt and pepper to taste

Citrus herb butter:

• 3 tbsp unsalted butter, softened
• 1 tsp lemon zest
• 1 tsp fresh thyme leaves
• 1 tsp fresh parsley, minced
• Pinch of sea salt

Instructions

1. Make the glaze — Gently crush the lavender buds with a mortar and pestle to release their oils. Whisk together with honey, lemon juice, olive oil, garlic, salt, and pepper. Set aside.
2. Prep the butter — Mix softened butter with lemon zest, thyme, parsley, and salt. Roll into a log in plastic wrap and refrigerate until ready to serve.
3. Sear the fish — Pat fillets dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear fillets 3–4 minutes per side until golden and cooked through (internal temp 137°F).
4. Glaze — In the last 90 seconds of cooking, brush the lavender glaze over each fillet and let it caramelize slightly.
5. Serve — Top each fillet with a slice of citrus herb butter and serve immediately over rice, roasted vegetables, or a light arugula salad.

Tips & Notes

• Use culinary-grade lavender only — a little goes a long way; too much turns bitter.
• The glaze also works beautifully on salmon or shrimp.
• Pairs well with a crisp Sauvignon Blanc or sparkling water with a lemon twist.
• For a sweeter profile, add a splash of lavender simple syrup to the glaze in place of half the honey.

Looking to stock your pantry with the best culinary lavender? Shop our Royal Velvet Culinary Lavender Buds — grown right here at Lebanon Lavender and harvested at peak bloom for maximum flavor.