Lemon Dijon Mahi Mahi

Serves 4


4 6-oz Mahi Mahi filets

Juice of 1 lemon

3 Tbs olive oil

1 Tbs dijon mustard

3 Tbs fresh parsley

Salt and Pepper to taste


Pat Mahi Mahi dry. Place in non-reactive bowl with cover (or Ziploc bag). Whisk together lemon juice, olive oil, mustard, parsley, salt, and pepper. Pour over fish. Cover and refrigerate 20 min-1 hour.

Heat skillet over medium-high heat. Remove fish from marinating liquid and place in pan. Sear on each side 2 minutes until crust forms. Reduce heat to medium and cook until flaky and opaque (you will notice the meat starts to “butterfly” at the edges when done). Remove from heat and serve.

>Mahi Mahi 1

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