Ingredients:

  • 2 large ripe avocados (approx. 350g), diced
  • 1/4 cup red onion, finely diced (40g)
  • 1/2 cup packed fresh coriander (cilantro), finely chopped (20g)
  • 1 medium jalapeño pepper, seeded and finely minced (10g)
  • 3 Tbsp fresh lime juice (45ml)
  • 1 Tbsp extra virgin olive oil (15ml)
  • 1/2 tsp sea salt, or to taste
  • 1/4 tsp black pepper, freshly ground
  • 4 Mahi Mahi fillets (approx. 6 oz each / 680g total), 1-inch thick
  • 2 Tbsp high-heat cooking oil (30ml) (grape seed or avocado)
  • 2 Tbsp unsalted butter (30g)
  • 3 sprigs fresh thyme (optional)
  • 1 tsp salt flakes or sea salt
  • 1/2 tsp black pepper, freshly ground
  • 1/2 tsp smoked paprika (optional)

Instructions:

  1. Chop and combine diced avocados, red onion, coriander, and jalapeño in a medium mixing bowl.
  2. Add the lime juice, olive oil, salt, and pepper. Gently fold the salsa together, avoiding mashing the avocado. Cover and set aside to allow the flavors to marry up.
  3. Pat the Mahi Mahi fillets extremely dry using paper towels. Season both sides generously with salt, pepper, and paprika (if using).
  4. Place a heavy-bottomed pan over high heat. Add the high-heat cooking oil and wait until the oil is shimmering and just starting to smoke very lightly. The pan must be very hot.
  5. Gently place the seasoned fillets in the hot pan, searing side down. Leave undisturbed for 3 to 4 minutes until a deep golden crust forms.
  6. Flip the fillets using a fish spatula. Immediately add the butter and thyme sprigs to the pan.
  7. Tilt the pan and use a spoon to scoop the melted, foamy butter over the tops of the fillets continuously for 1 to 2 minutes. Cook until the internal temperature reaches 140°F (60°C).
  8. Remove the fish immediately from the pan and place it on a warm plate to rest for 3 minutes. Carry-over cooking will bring it up to 145°F (63°C).
  9. Spoon a generous bed of the Lime-Avocado Salsa onto each plate, then carefully place a rested Mahi Mahi fillet atop the salsa. Serve immediately.