• 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 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

• Brush the fillets with oil and cook over medium-high heat for 3 to 4 minutes per side, depending on their thickness. The fish is done when the center is opaque and separates into moist flakes.
• Make the sauce in a separate skillet or small saucepan. Double the butter, garlic, lemon juice, and salt since some of the sauce will remain in the pan. Set the pan directly on the grill or on a nearby burner and let it heat for a few minutes while the fish cooks.