Easy Pan-Seared Mahi Mahi (Print Version)
# Ingredients:
→ Lemon Butter Sauce
01 -
2 tablespoons softened salted butter
02 -
2 tablespoons minced garlic
03 -
1 tablespoon freshly chopped chives or parsley
04 -
⅛ teaspoon kosher salt
05 -
¼ teaspoon freshly ground black pepper
06 -
1 tablespoon fresh lemon juice
07 -
1 tablespoon grated lemon zest
→ Fish
08 -
2 tablespoons olive oil
09 -
4 mahi mahi fillets, about 1-inch thick (4 ounces each)
10 -
Kosher salt, to taste
11 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Set your oven to preheat at 400°F with the rack positioned in the center.
02 -
Grab a small pan and mix together the butter, garlic, herbs, salt, pepper, lemon juice, and lemon zest until everything is well blended. You can make this ahead if you'd like. Set it aside for now.
03 -
Use paper towels to thoroughly pat the mahi mahi fillets dry, removing as much moisture as possible. This is really important for getting a nice sear.
04 -
Sprinkle both sides of each fillet with a good amount of kosher salt and black pepper, then set them aside.
05 -
Heat the olive oil in a large oven-safe pan over high heat until it's really hot and sizzling. Add your fish fillets and let them cook undisturbed for about 3 minutes until the bottom is nicely browned. Don't be tempted to move them around.
06 -
Gently flip each fillet to the other side, turn off the stovetop burner, and immediately place the entire pan into your preheated oven.
07 -
Let the fish roast at 400°F for about 5 minutes until the top turns golden and the center is just cooked through. Be careful not to overdo it.
08 -
About a minute before your fish is ready, place the small pan with your lemon-garlic mixture over medium-high heat. Stir it constantly until the butter melts and the mixture starts bubbling.
09 -
Turn off the heat right away and drizzle the warm lemon butter sauce over the cooked fish. Don't forget to spoon over any delicious juices from the pan. Add some fresh lemon slices on the side for a nice touch.
# Notes:
01 -
Make sure you're using kosher salt rather than regular table salt, as table salt is much more concentrated and will make your dish too salty.
02 -
The lemon butter sauce can be prepared ahead of time and simply reheated when you're ready to serve.
03 -
A splatter guard comes in really handy when you're pan-frying to protect against those pesky oil splatters.
04 -
Mahi mahi is also called Dorado and is known for being tender, flaky, and full of flavor when cooked properly.