Instructions

• Cut one small lemon in half and squeeze the juice into a small bowl, removing any seeds. Slice the other small lemon into thin rounds and set the slices aside.
• Rinse the mahi-mahi fillets with cold water and pat them dry with paper towels. Season both sides of each fillet with salt and ground black pepper to taste.
• Heat 2 tablespoons olive oil in a large skillet or nonstick frying pan over medium heat until shimmering.
• Add the mahi-mahi fillets to the skillet and cook undisturbed for 5 minutes. Gently flip each fillet and cook about 5 minutes more, until the fish is opaque through the center and flakes easily with a fork (cooking time may vary with thickness).
• Transfer the cooked fillets to a plate and let them rest while you make the sauce.
• Reduce the skillet heat to medium-low. Add the reserved lemon juice and 2 cloves minced garlic to the skillet with a pinch of salt. Stir constantly for about 30 seconds, until the garlic is fragrant (do not let it burn).
• Add the lemon slices and 4 tablespoons unsalted butter to the skillet. Stir until the butter melts and the sauce is combined.
• Return the mahi-mahi fillets to the skillet and spoon the sauce over them. Cook 1 to 2 minutes more to reheat the fillets and coat them with the sauce.
• Turn off the heat, sprinkle 1 tablespoon chopped fresh parsley over the fillets, and serve immediately.