Recipe Details

Ingredients

• 1 1/2 pounds mahi mahi (4 fillets), wild-caught if possible
• 1 teaspoon kosher salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 tablespoon butter (or olive oil, for dairy-free)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Zest of 1/2 lemon
• 1 tablespoon minced fresh herbs (such as thyme, oregano or rosemary)
• 1 garlic clove, minced

Description

1. Pat the mahi mahi dry and sprinkle with the kosher salt, then the garlic powder and onion powder.
2. Heat a large skillet over medium high heat and add the butter and olive oil. When butter is melted, add the mahi mahi and cook for 2 minutes.
3. Flip the mahi mahi and pour the lemon juice over the fish. Add the lemon zest, garlic and herbs to the pan and cook an additional 1 to 2 minutes, basting the mahi mahi with the juices using a spoon, until the fish is tender and starts to flake when you prick it with a fork (adjust based on the thickness of the fillets).
4. Remove from the heat and sprinkle with additional herbs. Serve immediately, drizzled with the juices from the pan.