When you need a super quick dish for your busy weeknight dinner, this Mahi is your answer. It’s packed with flavor and takes less than 15 minutes to prepare. The thickness of your fish filets determines if you need to cook them less than 6 minutes on each side. Remember, fish has carry over cooking, which means it continues to cook after removed from heat. The Chili Lime Butter adds just the right amount of seasoning with a hint of lime. Enjoy!
Chili Lime Butter:
4 Tbsp. salted butter, room temp.
1 tsp. chili powder
zest from 2 limes
Pan Seared Mahi Mahi:
4 6-oz. wild caught Mahi Mahi filets
1 Tbsp. coconut oil
salt and pepper
For the Chili Lime Butter, in a small bowl, combine the butter, chili powder and lime zest. Stir to combine. Set aside.
For the Mahi, heat a large skillet over medium high heat. Season the fish filets with salt and pepper on both sides. Melt the coconut oil in the hot pan, then add the fish filets. Cook about 6 minutes per side, until golden brown and the fish is cooked through with an internal temperature of 145 degrees.
Transfer the cook fish to a plate and top with 1 tablespoon of the chili lime butter. Serve warm with wedges of lime.
