INGREDIENTS
2 Tablespoons salted butter, softened to room temp
1 Tablespoon freshly chopped chives or parsley
2 Tablespoons garlic cloves, minced
1/8 tsp kosher salt
1/4 tsp freshly ground black pepper
1 Tablespoon juice from fresh lemon
1 Tablespoon grated lemon peel
For the Fish:
2 TB olive oil
4 (1-inch thick each) mahi-mahi fillets, 4 oz. each
Kosher salt and freshly ground black pepper
DIRECTIONS
Preheat oven to 400F with rack on middle position. In a small pan, combine all lemon garlic mixture ingredients and stir to fully combine. Set aside.
Use paper towels to pat dry all excess moisture from the fish fillets. This step is important, so be sure to pat off as much moisture as you can.
Evenly sprinkle both sides of fillets with pinches of kosher salt and freshly ground black pepper. Set aside. In a large, oven-proof pan, heat the olive oil over high heat. Once oil is sizzling hot, add the fish fillets to pan and let cook until browned on one side, about 3 minutes (do not move fish around much.) Carefully flip fish fillets over to the other side, turn stove burner off, and immediately transfer pan into already-hot oven. Let fish roast at 400F about 5 minutes or just until the top is golden and center is just cooked through. Take care not to overcook.
A minute before fish is done cooking in oven, cook small pan of prepared lemon-garlic mixture over medium high heat, constantly stirring, just until melted and bubbly. Immediately turn heat off and pour mixture over the cooked fish. Be sure to pour on any juices from the fish pan as well.
