Roasted Mahi Mahi with Pea and Lemon Butter Sauce

Instructions

1. 1

   Preheat oven to 400°F. Pat mahi mahi fillets dry with paper towels and season both sides generously with salt, pepper, and thyme.

   Tip: Drying the fish ensures a better sear and prevents it from steaming in the oven.

2. 2

   Heat olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place fish fillets skin-side up and sear for 3 minutes until golden. Do not move them during searing.

   Tip: Work in batches if needed to avoid overcrowding the pan.

3. 3

   Flip the fillets gently and transfer the skillet to the oven. Roast for 10-12 minutes until the fish is opaque and flakes easily with a fork.

   Tip: The internal temperature should reach 145°F when checked with a thermometer.

4. 4

   Meanwhile, melt 2 tablespoons of butter in a separate saucepan over medium heat. Add diced shallot and minced garlic, stirring constantly for 2 minutes until fragrant.

   Tip: Don't let the garlic brown, as it will become bitter.

5. 5

   Pour in white wine and chicken broth, scraping up any browned bits. Simmer for 3 minutes to reduce slightly, then stir in the fresh peas and lemon zest.

   Tip: The sauce will reduce and concentrate the flavors beautifully.

6. 6

   Cook the pea mixture for 2-3 minutes, then remove from heat. Whisk in the remaining 2 tablespoons of cold butter and fresh lemon juice until the sauce is glossy and emulsified.

   Tip: Adding cold butter at the end creates a silky, restaurant-style sauce.

7. 7

   Remove the skillet with fish from the oven and carefully spoon the warm pea sauce and pan juices over each mahi mahi fillet.

   Tip: Serve immediately while the fish is still hot for best flavor and texture.