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Prep time
10 minutes
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Cook time
10 minutes
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Serves
4
Author Notes
This recipe for Pan Seared Mahimahi with Basil Butter is a simple recipe for every seafood lover. Key West fresh Mahi is seared and served in a lemon butter sauce with julienned basil leaves.
https://cookinginthekeys.com/seared-mahimahi-with-basil-butter/
—Felice Key West
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Ingredients
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4 tablespoons
unsalted butter
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2 teaspoons
fresh lemon juicce
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1
large garlic clove minced
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.25 teaspoons
sea salt
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Freshly ground black pepper
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1.5 tablespoons
fresh basil leaves
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2 tablespoons
olive oil
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1.5 pounds
wild-caught Mahi fillets, skinless and boneless
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2
lemons, sliced into wedges
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salt and pepper
Directions
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Combine sauce ingredients in a small saucepan over low heat, stirring until the butter melts. Cover the pot and keep it on LOW heat while you cook the fish.
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Cut away the bloodline if you have fresh fish. The skin should be removed if present. Cut fish into four equal-sized pieces, 4 to 6 ounces each. Rinse the fish and pat dry with paper towels.
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Season fish on both sides with salt and pepper.
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Heat oil in a 12" cast-iron or heavy-bottomed skillet over medium-high heat until you can see ripples in the oil; add fish with the smooth side down.
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Cook for 3-4 minutes on the first side. Depending on the thickness of the filets, cook another 2-3 minutes on the other side or until the fish reaches 140 degrees Fahrenheit on an instant-read thermometer.
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Move the fish to individual plates. Spoon the warm basil butter over each serving.
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Garnish with whole basil leaves and lemon wedges.
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