If you can’t find fresh mahi-mahi, you can substitute halibut, shark, swordfish, or fresh tuna.
Lemon Garlic Mahi-Mahi
Serve with extra lemon wedges and with a roasted green on the side such as asparagus or string beans.
- 2 tbsp butter divided
- 1 tbsp extra-virgin olive oil
- 4 4-oz mahi-mahi fillets
- Kosher salt
- Freshly ground black pepper
- 2 cloves garlic minced
- 1/4 tsp crushed red pepper flakes
- 1 lemon sliced
- Zest and juice of 1 lemon
- 1 tbsp freshly chopped parsley plus more for garnish
- In a large skillet over medium heat, melt 1 tablespoon each of butter and olive oil. Add mahi-mahi and season with salt and pepper. Cook until golden, 4 to 5 minutes per side. Transfer to a plate.
- To skillet, add remaining 1 tablespoons butter. Once melted, add garlic and red pepper flakes and cook until fragrant, 1 minute, then stir in lemon, zest, juice, and parsley. Remove from heat, then return mahi-mahi to skillet and spoon sauce over the top.
- Garnish with more parsley before serving.
Sodium: 219mgCalcium: 35mgVitamin C: 16mgVitamin A: 673IUSugar: 1gFiber: 1gPotassium: 744mgCholesterol: 124mgCalories: 237kcalSaturated Fat: 2gFat: 10gProtein: 32gCarbohydrates: 3gIron: 2mg
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