• Take the mahi mahi out of the refrigerator, or off the ice, about 15 minutes before cooking. Pat dry with paper towels to get a good sear.
• Heat the oil in a large skillet over medium-high heat. Let the pan get hot before adding the fish.
• Season both sides with kosher salt and black pepper.
• Place the fish in the skillet and cook about 3 minutes without moving it until you get a nice sear and the fish releases easily from the pan. Flip and cook the second side for another 3 minutes.
• Lower the heat to medium-low. Add the butter and garlic to the skillet. As the butter melts, tilt the pan slightly and spoon the garlic butter over the fish for about 30 seconds. Add the lemon juice and spoon the pan juices over the fillets once more.
• Mahi mahi is done when the center is opaque and separates into moist flakes when gently pressed with a fork.
• Remove the fish from the pan as soon as it is cooked through. Spoon the garlic butter and pan juices over the top. Garnish with parsley and serve with lemon wedges.

Grilling Instructions

• Preheat the grill to medium-high heat. Pat the mahi mahi fillets dry, brush both sides with olive oil, and season with kosher salt and black pepper.
• Place the fillets on the hot grill and cook for 3 to 4 minutes without moving them. When the fish releases easily from the grates, flip and grill for another 3 to 4 minutes, depending on the thickness.
• While the fish cooks, melt 4 tablespoons of butter in a small skillet or saucepan on the grill or a nearby burner. Add 2 minced garlic cloves and cook for about 30 seconds, just until fragrant. Stir in 2 tablespoons of fresh lemon juice and season to taste with salt and pepper.
• The mahi mahi is done when it reaches 145°F in the thickest part and the center is opaque and separates into moist flakes. Remove it from the grill and spoon the warm garlic-lemon butter over the top. Garnish with chopped parsley and serve with lemon wedges.