This has been the most delicious way I’ve yet prepared Mahi Mahi.
4 mahi mahi filets, about 6 ounces each
Seasoning (see instructions):
Dried dill weed
Sweet Hungarian paprika
1 Tablespoon olive oil
2 Tablespoons butter, divided use
1/2 cup sweet white wine (may substitute fish or chicken broth) … I used broth. I needed the wine.
Juice of half a lemon (reserve other half for garnish)
1/2 teaspoon honey mustard
Preheat broiler on high.
Place a large, heavy, oven-proof skillet over medium-high heat. When hot, add olive oil and 1 tablespoon of the butter, swirling to combine and coat the pan. Sear filets until golden brown on one side. Remove to a platter. Add wine, lemon juice, and honey mustard to the hot skillet. Whisk, scraping up any browned bits, and cook until liquid is slightly reduced and thickened. Whisk in remaining tablespoon of butter.
Return fish to the skillet, uncooked side down, and place in the broiler 6 inches from the heat. Broil 8 to 10 minutes, depending on the thickness of the fish. Serve with pan sauce and garnish with lemon slices, if desired.