Grilled or Pan-Fried Mahi-Mahi with Lemon Dill

Ingredients

• 4 mahi-mahi fillets (6 ounces each)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper, freshly ground
• 4 tablespoons unsalted butter
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons fresh dill, chopped
• 2 cloves garlic, minced
• 1 lemon, sliced into thin rounds, for garnish

Method

1. 1

   Pat the mahi-mahi fillets dry with paper towels and let them come to room temperature for about 10 minutes.

2. 2

   Rub the fillets on both sides with olive oil, then season evenly with salt and pepper.

3. 3

   Preheat a grill to medium-high heat (about 400°F) or heat a 9-inch skillet over medium-high heat on the stovetop.

   5:00 · Preheat grill or skillet
4. 4

   Place the fillets on the grill grates or in the dry skillet and cook undisturbed for 4 minutes to develop a golden crust.

   4:00 · Cook first side
5. 5

   Flip the fillets carefully and cook for another 3 to 4 minutes, until the fish flakes easily and reaches an internal temperature of 137°F.

   3:00 · Cook second side
6. 6

   Transfer the fillets to a plate and tent loosely with foil to keep warm.

7. 7

   In a small saucepan over low heat, melt the butter and add the minced garlic, cooking for 30 seconds until fragrant.

   0:30 · Cook garlic in butter
8. 8

   Remove the saucepan from heat and stir in the lemon juice, lemon zest, and chopped dill.

9. 9

   Spoon the lemon-dill butter sauce evenly over the cooked fillets.

10. 10

    Garnish with lemon slices and additional fresh dill, then serve immediately.