Name: Pan-seared mahi mahi with lemon and parsley
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 8 oz mahi-mahi fillet (about 1-inch thick), patted dry; 6 oz Yukon Gold potatoes, cut into 3/4-inch cubes; 1 tsp extra virgin olive oil; 2 1/4 tsp salted butter; 1 tbsp lemon juice; 1 1/2 tbsp fresh parsley, chopped; 1 clove garlic, minced; 3/4 tsp salt; 1/2 tsp black pepper; 2 cups water

Instructions

Prep 20 min · Cook 10 min

Place the potatoes in a medium pot and cover with the water and half the salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 10 to 12 minutes until tender when pierced with a fork, then drain and set aside.
While the potatoes cook, season the mahi-mahi fillet on both sides with the rest of the salt and the black pepper.
Heat the olive oil in a 12-inch skillet over medium-high heat. Add the fish and cook for 4 minutes. Flip the fillet and cook for 3 to 4 minutes more. If the fillet is thinner than 1 inch, shorten the time to for 2 to 3 minutes, flip, and cook for 2 to 3 minutes more. Done when opaque in the center and flakes easily, 145°F.
Remove the fish from the pan and rest on a plate. In the same skillet over medium heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant. Stir in the lemon juice and parsley, swirling the pan for 1 minute more.
Toss the drained potatoes in the skillet with the sauce for 30 seconds to coat. Plate the potatoes next to the mahi-mahi and spoon any remaining sauce from the skillet over the fish.

Nutrition

Ingredients

Instructions

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