A delightful combination of fresh fish and a buttery, citrus-infused sauce.
Ingredients
Scale:
4 Mahi Mahi fillets (about 6 ounces each)
Salt and pepper, to taste
1 tablespoon olive oil
1 teaspoon citrus herb seasoning (or your favorite seafood seasoning)
½ cup unsalted butter (1 stick), preferably organic for best flavor
3 tablespoons fresh lemon juice (about 1 large lemon)
Zest of 1 lemon, finely grated
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped (for garnish)
Salt and pepper, to taste
Instructions
Season both sides of the Mahi Mahi fillets generously with salt, pepper, and citrus herb seasoning. Allow the fish to sit at room temperature for about 15 minutes.
In a large skillet, heat the olive oil over medium-high heat.
Place the Mahi Mahi fillets in the skillet. Cook for 4-5 minutes on one side, or until golden brown. Flip the fillets and cook for an additional 4-5 minutes, or until the fish is opaque and flakes easily with a fork.
In the same skillet, reduce the heat to medium. Add the butter and let it melt slowly, scraping up any browned bits from the bottom of the pan. Add the minced garlic and sauté for about 30 seconds until fragrant.
Stir in the lemon juice and zest, mixing well. Season with salt and pepper to taste and allow the sauce to simmer for about 2-3 minutes.
Return the cooked Mahi Mahi fillets to the skillet and spoon the lemon butter sauce over the top. Let it cook for 1 more minute.
Remove from heat, sprinkle with fresh parsley, and serve immediately.
