Sunday, December 27, 2015

mahi mahi with chili-lime butter... 20 minutes

the goods:

4 tablespoons unsalted butter, room temperature
1 teaspoon chili powder
zest from 2 limes

4 mahi mahi filets (about 6 ounces each)
1 tablespoon coconut oil

In a small bowl. combine the butter, chili powder, and lime zest. Stir to combine. Set aside.
Heat a large skillet over medium-high heat. Season the fish with salt and pepper. Melt the coconut oil in the hot pan, then add the fish filets. Cook about 6 minutes per side, until golden brown and the fish is cooked through. Transfer to a plate and top with 1 tablespoon of chili lime butter. Serve warm with lime wedges.

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