Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
2Mahi Mahi fillets
Zest of one lemon
Salt and pepper
½lemonsliced
2tbsplemon juice
3small cloves of garlicminced
1tbspolive oil
2tbspbutter
1tbspcapersdrained
1tbspparsley
Instructions
Have all of your ingredients prepped and ready before you start to cook. Slice the lemon thinly, mince the garlic, measure the butter, capers and chop the parsley.
Pat the Mahi Mahi dry with paper towels and season well with salt and pepper. Sprinkle the tops with lemon zest.
Heat the olive oil in a large skillet to shimmering over medium-high heat. Place the mahi mahi in the pan, skin side down and cook without turning for four minutes. The skin should be golden brown and crispy on the bottom and the sides of the fish should be opaque (white) about halfway up. Adjust the heat as need to prevent burning.
Turn the fish over in the pan and continue to cook until it is opaque throughout with an internal temperature of about 135-140 degrees.
Remove the fish from the pan and keep warm while preparing the sauce.
Pour off any remaining oil in the pan along with any burned bits. Turn the flame down to medium. Add the lemon juice, lemon slices and butter. Once the butter has started to bubble, stir in the minced garlic and let cook for a minute to soften. Add the parsley and capers.
Return the fish to the pan, skin-side down, and spoon some of the sauce over it.
Serve as is or over rice.
Recipe Notes
Notes: This recipe can be doubled.
This recipe can be prepared using other fish. Adjust the cooking time accordingly.
I used cilantro instead of parsley.