Ingredients:

  • 115g (½ cup / 1 stick) Unsalted Butter, softened
  • 4 cloves Garlic, minced finely
  • Zest of 1 Large Lemon
  • 2 tbsp Fresh Lemon Juice
  • 3 tbsp Fresh Flat-Leaf Parsley, finely chopped
  • ½ tsp Sea Salt (for butter)
  • ¼ tsp Black Pepper, freshly ground (for butter)
  • 4 Mahi-Mahi Fillets (approx. 150-180g / 6 oz each)
  • 2 tbsp Olive Oil
  • 1 tsp Kosher Salt (for fish)
  • ½ tsp Black Pepper (for fish)

Instructions:

  1. Create the Garlic Butter: In a small bowl, combine the softened butter, minced garlic, lemon zest, lemon juice, parsley, salt, and pepper. Mix thoroughly until fully incorporated and creamy.
  2. Divide and Chill: Reserve half of the butter mixture, roll it into a log on parchment paper, and chill in the freezer for 10 minutes. Keep the remaining half at room temperature for basting.
  3. Prepare the Fish: Pat the Mahi-Mahi fillets bone-dry using paper towels. Brush both sides of the fillets with olive oil and season generously with salt and pepper.
  4. Heat the Grill: Preheat the grill to high heat (400°F to 450°F). Ensure the grates are thoroughly cleaned with a brush.
  5. Oil the Grates: Using tongs and an oil-soaked paper towel, quickly and carefully oil the hot grates just before placing the fish down.
  6. Start the Sear: Place the Mahi-Mahi fillets on the hottest part of the grill. Cook for 4 to 5 minutes without touching them.
  7. Flip and Baste: Gently flip the fish using a thin spatula. Immediately begin basting the grilled side generously with the room-temperature garlic butter mixture.
  8. Finish Cooking: Continue cooking for another 3 to 5 minutes, basting once more during this time. The fish is done when the internal temperature reaches 63°C (145°F).
  9. Rest and Serve: Carefully transfer the fillets to a serving platter and allow them to rest for 2-3 minutes. Slice rounds of the chilled garlic butter log and place one or two slices on top of each hot fillet just before serving.