Ingredients:

  • 2 Mahi Mahi fillets, skinless, about 6 oz (170g) each
  • 1 tablespoon olive oil (15ml)
  • 1/2 teaspoon sea salt (3g)
  • 1/4 teaspoon black pepper (1g)
  • 4 tablespoons unsalted butter (57g)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh lemon juice (30ml)
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1/4 teaspoon red pepper flakes (optional) (0.5g)
  • Salt and pepper to taste

Instructions:

  1. Prepare the Mahi Mahi: Pat the Mahi Mahi fillets dry with paper towels. Season both sides with salt and pepper. Drying the fish helps achieve a better sear.
  2. Make the Lemon-Herb Butter Sauce: In a small saucepan, melt the butter over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 30 seconds until fragrant, but not browned. Keep a close eye - burned garlic ruins everything!
  3. Add Lemon Juice and Herbs: Stir in the lemon juice, parsley, and dill. Season with salt and pepper to taste. Keep warm on low heat.
  4. Sear the Mahi Mahi: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering (but not smoking!), carefully place the Mahi Mahi fillets in the hot skillet.
  5. Cook the Fish: Sear the Mahi Mahi for 3-4 minutes per side, depending on the thickness of the fillets. The fish is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). Don’t overcrowd the pan; cook in batches if necessary to ensure proper searing.
  6. Serve: Transfer the cooked Mahi Mahi fillets to plates. Spoon the lemon-herb butter sauce generously over the fish. Serve immediately. A little sauce goes a long way!