Blackened Mahi Mahi with Lemon Butter in 18 Minutes

Instructions:

1. Combine the smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne, sea salt, and black pepper in a small bowl.
2. Pat the 4 mahi mahi fillets completely dry using paper towels. Note: Moisture prevents the spices from adhering and stops the sear.
3. Coat each fillet generously with the spice rub on both sides, pressing it firmly into the flesh.
4. Drizzle the neutral oil over the seasoned fillets to help the spices stay in place during the sear.
5. Heat a large cast iron skillet over medium high heat until it starts to wispy smoke.
6. Add the 2 tbsp of unsalted butter to the pan. Once it sizzles and foams, place the fillets in the skillet.
7. Cook for 3 to 4 minutes without moving them until a dark, crisp crust forms.
8. Flip the fillets carefully and cook for another 3 to 4 minutes until the internal temperature hits 63°C.
9. Remove the fish from the pan and let it rest on a warm plate.
10. Wipe the pan clean, then add the lemon juice over low heat. Whisk in the 3 tbsp of cold cubed butter until the sauce is thick and glossy.
11. Stir in the lemon zest and parsley, then spoon the velvety sauce over the rested fish.