2 tbs Butter
2 tsp Kosher salt and pepper, each
1 m Lemon, zested and juiced
4 cloves Garlic, minced
1 tbs Chives, freshly chopped
1 tbs Parsley, freshly chopped
4 (4-6 ounce)Mahi-mahi fillets, about1-inch thick, if possible
1 tbs Olive oil
1 Preheat oven to 400°.
2 Gently pat each fillet dry with paper towels and generously season both sides of each fillet with kosher salt and pepper. Set aside.
3 In a small pan, whisk together 2 tablespoons butter, garlic, 1 teaspoon salt and pepper each, lemon zest and lemon juice, chives and parsley. Set aside.
4 In a large oven-proof pan, heat olive oil and remaining butter over medium heat until sizzling. Add fish to pan gently and sear until golden brown, undisturbed, about 3 minutes. Flip the fish, turn off the heat, and immediately transfer pan to hot oven.
5 Roast fish for about 5minutes or until tops are golden and center is cooked.
6 Just before fish is done, heat pan with lemon/garlic sauce until bubbly, constantly stirring to prevent scorching.
7 Turn off heat and pour sauce over cooked fish. Garnish with lemon slices and a bit more fresh parsley if desired. Serve with fresh, steamed asparagus, broccoli or with rice
Serves 4 | Prep Time 20 min