Fish substitutions: swordfish, tuna (if using tuna, leave it rare in the center), halibut, red snapper (with skin), striped bass (with skin).
For the fish:
1 Tbsp lime juice
3 Tbsp olive oil
Salt and pepper
4 mahi fillets without skin (6-8 oz each)
1 Tbsp of butter
- Mix lime juice, olive oil, salt and pepper in a glass or stainless steel bowl. Add mahi fillets and turn to coat. Cover and marinate in the fridge for 30 minutes to 2 hours.
- Dry the fish off on paper towels before cooking.
- Heat up a large non-stick (or well seasoned cast iron) skillet over medium high heat. Add the butter and swirl to coat the skillet.
- Add fish fillets to the skillet in one layer. Sear for 8 minutes per inch of thickness turning half way through cooking time. To test for doneness, separate the flakes in the thickest part of the fish with a fork and peek inside. Fish is done when a trace of translucency remains in the center.
- Top with Tomato Avocado Salad (see below).
12 cherry tomatoes halved (or 3 large ones diced)
1 avocado, stoned, peeled, and sliced
1/4 small red onion, sliced very thin
2 tsp lime juice
1 tsp olive oil
2 Tbsp cilantro or parsley
Salt and pepper to taste
Mix all ingredients together.