Mahi-mahi has a firm texture and works well for baking, searing, or grilling. It is a lean white-fleshed fish but has a buttery tenderness when cooked properly.
Here's how: season and sear the filet on one side on medium heat with oil, remove fish from the pan when browned, add butter and oil to the pan, then add a few big handfuls of asparagus or green beans to the pan for a flash. Remove the veggies when lightly blistered (keeping some bite), add then some(lots) of chopped garlic, french butter, and lemon juice + zest to the pan to make a zesty pan sauce.
Serve up your seared or grilled Mahi Mahi over veggies with your garlicky-lemon pan sauce! Dinner is DONE
