2 6oz-8oz Pieces of Skinless Mahi Mahi
Salt and Pepper
2T Olive Oil
4 T Butter cut in 4 small pads
1 garlic clove minced
1 ½ Lemon Sliced
½ lemon juiced
1 T Flour
1 T Finely Chopped Fresh Parsley
Heat oil in Non-stick or cast iron pan to Med-high. Season fish with S&P to your liking. Place Mahi Mahi flesh side down for about 4 min. Once The fish is deep golden brown Flip and cook to 145 about 2-4 mins more. Transfer to a plate.
In the same pan: On Med Low add lemon juice and garlic and scrape the pan with a wooded spoon and continually stir until garlic is fragrant. Add Lemon slices and butter one pad at a time, mix well. Remove from heat fold in parsley, add salt and pepper to taste.