Ingredients:

  • 4 (6 oz / 170 g) Mahi Mahi fillets
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 3 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Use paper towels to pat the mahi mahi fillets bone-dry on all sides. Season both sides evenly with 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika.
  2. Heat 1 tbsp olive oil in a 12-inch stainless steel or cast-iron skillet over medium-high heat until it shimmers.
  3. Carefully place the fillets in the pan. Press them down gently with a spatula for 5 seconds to ensure full contact. Sear undisturbed for 3–4 minutes until a deep, golden-brown crust forms.
  4. Flip the fillets and cook for another 3 minutes.
  5. Reduce heat to medium. Add 3 tbsp unsalted butter and 3 minced garlic cloves to the gaps between the fillets.
  6. As the butter foams, stir in 1 tbsp lemon juice and 1 tsp lemon zest.
  7. Use a spoon to continuously pour the bubbling sauce over the fish for 1–2 minutes. Remove from heat once the fish is opaque and reaches an internal temperature of 145°F (63°C).
  8. Garnish with 1 tbsp chopped fresh parsley before serving.