Mahi-Mahi Chili Lime Butter
Ingredients
Chili Lime Butter:
- 4 TBSP salted butter, room temperature (or ghee for paleo/Whole30)
- 1 tsp chili powder
- zest from 2 limes
Pan Seared Mahi Mahi:
- 4 6-oz wild caught Mahi Mahi filets, thawed (any other wild caught fish will do!)
- 1 TBSP coconut oil
- salt and pepper
Chili Lime Butter Instructions
- In a small bowl, combine the butter, chili powder and lime zest. Stir to combine. Set aside.
Pan Seared Mahi Mahi
- Heat a large skillet over medium high heat.
- Season the fish filets 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 with an internal temperature of 145 degrees.
Assembly
- Transfer the cooked fish to a plate and top with 1 tablespoon of the chili lime butter. Serve warm with wedges of lime.
Notes
- If your butter is hard, microwave in 5 second increments until softened