Mahi-Mahi Chili Lime Butter

Ingredients

Chili Lime Butter:

• 4 tablespoon Salted Butter, softened to room temperature
• 1 teaspoon chili powder
• zest from 2 limes

Pan Seared Mahi Mahi:

• 4 Mahi Mahi filet
• 1 tablespoon coconut oil
• salt and pepper

Chili Lime Butter Instructions

1. In a small bowl, combine the butter, chili powder and lime zest. Stir to combine. Set aside.

Pan Seared Mahi Mahi

1. Heat a large skillet over medium high heat.
2. Season the fish filets with salt and pepper.
3. Melt the coconut oil in the hot pan, then add the fish filets.
4. Cook about 6 minutes per side, until golden brown and the fish is cooked through with an internal temperature of 145 degrees.

Assembly

1. Transfer the cooked fish to a plate and top with 1 tablespoon of the chili lime butter. Serve warm with wedges of lime.

Notes

1. If your butter is hard, microwave in 5 second increments until softened