Pan-Seared Mahi Mahi

1. 1

   Cut half the lemon into thin slices. Juice the remaining half, you should have about 1 1/2 tablespoons of juice; set both aside.

2. 2

   Pat 4 (4 to 6-ounce) mahi mahi fillets dry with paper towels. Season all over with 1 teaspoon of the salt and a few grinds of pepper.

3. 3

   Heat 2 tablespoons olive oil in a large cast iron skillet or nonstick frying pan over medium-high heat until just starting to smoke, 3 to 5 minutes. Add the mahi mahi and sear undisturbed until well browned on the bottom and the sides are cooked just past halfway up the fillets, about 4 minutes. Flip the fillets and continue to sear until just cooked through and the flesh flakes easily, 2 to 4 minutes more depending on the thickness of the fillets. Transfer to a serving platter.

   3 min
4. 4

   Reduce the heat to medium-low. Add the lemon juice, 1 minced garlic clove, and remaining 1/4 teaspoon salt. Scrape up any browned bits from the bottom of the pan with a wooden spoon.

5. 5

   Add the lemon slices, then stir 4 tablespoons cold unsalted butter in one piece at a time, waiting until each piece is almost melted before adding the next.

6. 6

   Remove the pan from the heat. Stir 1 tablespoon coarsely chopped fresh parsley leaves. Taste the sauce and season with more salt and pepper and needed. Pour over the mahi mahi and serve immediately.

Recipe Notes

1. 7

   Storage: Leftovers can be refrigerated in an airtight container up to 2 days.