EDITOR'S KITCHEN

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Mahi-Mahi With Butter Lime Sauce

4 (4 to 6-oz) mahi-mahi fillets 1 medium lime Kosher salt and freshly ground black pepper 2 tablespoons olive oil 1 clove garlic, minced 4 tablespoons cold unsalted butter, cut into 4 pieces 1 tablespoon coarsely chopped fresh parsley leaves or cilantro

1 Slice and juice the lime. Cut half the lime into thin slices. Juice the remaining half (you should have about 1 1/2 tablespoons of juice); set both aside. until just cooked through TIP: Let the first side cook longer to develop the crust, then flip the fish over and cook the second side for just a few minutes more).

Season well. Pat the mahi-mahi dry with paper towels (this is important to get the proper sear) and then season well with the salt and pepper (kosher salt and fresh 2 Reduce the heat to medium-low. Add the lime juice, garlic, and dash of salt. Scrape up any browned bits from the bottom of the pan with a wooden spoon. 4 ground black pepper are also essential for getting a proper sear). Add the lime slices and butter. Add the lime slices, then stir the 5 Pan sear the fish. Heat the oil in a large cast iron skillet or nonstick frying pan over 3 butter in one piece at a time, waiting until each piece is almost melted before adding the next. medium-high heat until just starting to smoke. Add the fillets and sear undisturbed until well-browned on the bottom and the sides are cooked just past halfway up the fillets, about 4 minutes. Flip and continue to sear Season the sauce. Remove the pan from the heat and stir in the parsley or cilantro. Salt and pepper to taste and pour over the mahi-mahi. Serve immediately. 6 Transfer to a serving dish. and the flesh flakes easily. I enjoy this dish because you use fresh

ingredients and it is super-simple and healthy! I like to serve this with a mango avocado salsa. Simply dice mango, avocado, red onion, cilantro, and tomato in equal amounts. Squeeze lime juice over the mixture then salt and pepper to taste. For a twist, wrap salsa and pieces of mahimahi in soft tortillas and you have

easy fish tacos! w