Ingredients:

  • 4 (6 oz) Mahi Mahi fillets, thawed and patted dry
  • 1 tbsp avocado oil
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 0.5 tsp smoked paprika
  • 3 tbsp unsalted butter, divided
  • 4 cloves garlic, minced
  • 3 tbsp fresh lemon juice
  • 1 tbsp dry white wine or chicken broth
  • 2 tbsp fresh parsley, finely chopped
  • 1 lemon, sliced into rounds

Instructions:

  1. Pat the 4 (6 oz) Mahi Mahi fillets completely dry with paper towels. Note: Surface moisture creates steam, which prevents the formation of a golden crust.
  2. Season both sides of the fillets with 1 tsp kosher salt, 0.5 tsp black pepper, and 0.5 tsp smoked paprika.
  3. Heat 1 tbsp avocado oil in a large skillet over medium high heat until the oil shimmers and barely smokes.
  4. Place fillets in the pan, skin side or bottom side down first. Cook 3-4 minutes until the bottom is deeply golden and releases easily from the pan.
  5. Carefully flip the fish using a thin spatula. Note: If the fish resists, give it another 30 seconds; it will “tell” you when it’s ready to turn.
  6. Cook for another 2-3 minutes until the fish is opaque throughout and reaches an internal temperature of 63°C. Transfer fillets to a warm plate.
  7. Reduce heat to medium and add 1 tbsp of the unsalted butter and 4 cloves minced garlic. Sauté 30 seconds until fragrant and golden.
  8. Pour in 3 tbsp lemon juice and 1 tbsp dry white wine or chicken broth. Scrape the bottom of the pan to release browned bits.
  9. Whisk in the remaining 2 tbsp of cold butter and 2 tbsp parsley until the sauce thickens into a glossy glaze.
  10. Return the fish to the pan briefly to coat in the sauce and garnish with lemon rounds.