Ingredients
Equipment
Method
Instructions
- Start by patting the mahi-mahi fillets dry with paper towels. Season both sides of each fillet generously with salt and ground black pepper.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat for about 2 minutes.
- Carefully place the mahi-mahi fillets in the skillet. Cook for about 4-5 minutes on one side, until golden brown. Gently flip the fillets and cook for another 3-4 minutes until cooked through and flaky. Remove the fish from the skillet and set aside.
- In the same skillet, lower the heat to medium and add 4 tablespoons of unsalted butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.
- Squeeze the juice of the two small lemons into the skillet, stirring to combine with the garlic butter. Allow the mixture to bubble for a minute to thicken slightly.
- Return the mahi-mahi fillets to the skillet, spooning the garlic butter sauce over the top. Cook for an additional 1-2 minutes to heat through. Garnish with chopped fresh parsley before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- To reheat, warm gently in a skillet over low heat to avoid drying out the fish.
- Do not freeze, as the texture of the fish may suffer upon thawing.