Ingredients:

  • 2 Mahi Mahi fillets, about 6 oz (170g) each
  • 1 tablespoon olive oil (15ml)
  • 1/2 teaspoon sea salt (3g)
  • 1/4 teaspoon black pepper (1g)
  • 4 tablespoons unsalted butter, softened (56g)
  • 1 tablespoon fresh lemon juice (15ml)
  • 1 tablespoon chopped fresh parsley (15ml)
  • 1 tablespoon chopped fresh chives (15ml)
  • 1/2 teaspoon lemon zest (1g)
  • 1/4 teaspoon garlic powder (1g)
  • Pinch of red pepper flakes (optional)
  • Salt and pepper to taste

Instructions:

  1. In a small bowl, combine the softened butter, lemon juice, parsley, chives, lemon zest, garlic powder, red pepper flakes (if using), salt, and pepper. Mix well. Set aside.
  2. Pat the Mahi Mahi fillets dry with paper towels. Season both sides with salt and pepper.
  3. Heat the olive oil in a large skillet over medium-high heat until shimmering.
  4. Cook for 3-4 minutes per side, until cooked through and flakes easily with a fork. Internal temp should reach 145°F (63°C).
  5. During the last minute of cooking, add the lemon-herb butter to the pan. Let it melt and baste the fish.
  6. Remove the Mahi Mahi fillets from the pan and place them on plates. Spoon the remaining lemon-herb butter sauce over the fish. Serve immediately.