Ingredients:

  • 4 (170g / 6 oz each) Mahi Mahi fillets or steaks, skin off
  • 1 tbsp High-heat cooking oil (e.g., refined avocado or grapeseed oil)
  • 1 tsp Kosher Salt (plus extra for finishing)
  • ½ tsp Freshly ground black pepper
  • 2 tbsp Unsalted butter, divided
  • 1 small Shallot, finely minced (about 2 tbsp)
  • 2 cloves Garlic, minced
  • ¼ cup Dry white wine (e.g., Sauvignon Blanc) or low-sodium chicken/fish stock
  • 2 tbsp Freshly squeezed lemon juice
  • 1 tbsp Fresh thyme leaves, roughly chopped
  • 1 tbsp Fresh parsley, chopped (for garnish/flavour)

Instructions:

  1. Thoroughly pat the Mahi Mahi fillets bone dry using paper towels. This is crucial for achieving a crust. Season the top and bottom of each fillet generously with kosher salt and black pepper.
  2. Mince the shallot and garlic, measure the wine or stock, chop the herbs, and set aside your mis en place.
  3. Place a heavy-bottomed skillet over medium-high to high heat. Add the high-heat cooking oil and let it heat until it shimmers and just begins to smoke lightly.
  4. Gently lay the fish fillets into the hot pan, ensuring they are not touching. Sear without touching for 3 to 4 minutes until the edges are opaque and a golden crust forms on the bottom.
  5. Gently flip the fillets. Reduce the heat slightly to medium and cook the second side for another 3 to 4 minutes, until the fish is opaque throughout. Transfer the cooked fillets to a warm plate and tent loosely with foil.
  6. Reduce the heat under the skillet to medium-low. Add 1 tablespoon of the butter and minced shallot; sauté until softened (about 1 minute). Add the garlic and cook for 30 seconds until fragrant.
  7. Pour in the white wine (or stock) and scrape up any browned bits (fond) stuck to the bottom of the pan. Let the liquid reduce by half (about 1 minute).
  8. Remove the pan from the heat. Whisk in the remaining 1 tablespoon of cold unsalted butter, one piece at a time, to thicken the sauce. Stir in the lemon juice and fresh thyme leaves. Taste and adjust seasoning with salt and pepper.
  9. Place the rested Mahi Mahi fillets on individual plates. Spoon the warm Lemon-Thyme Butter Sauce generously over the fish and garnish with fresh parsley.