Prepare the Fish: First, and this is crucial, pat the mahi mahi fillets completely dry with paper towels. A dry surface is essential for getting a crisp, golden skin. Season both sides generously with the salt and freshly ground black pepper.

Heat the Pan: Place a large, heavy-bottomed frying pan (cast iron or stainless steel is ideal) over a medium-high heat. Add the olive oil. You’ll know the pan is ready when the oil shimmers slightly.

Sear the First Side: Carefully place the seasoned fillets in the hot pan. You should hear a confident sizzle. Let them cook, undisturbed, for 4-5 minutes. The key is not to move them! This allows a beautiful crust to form. You can peek at the underside; it should be deeply golden brown.

Flip and Finish Cooking: Using a thin fish slice or spatula, flip the fillets over. Add 30g (about half) of your butter to the pan. As it melts, tilt the pan and use a spoon to baste the fish with the bubbling butter. Cook for another 3-4 minutes, or until the fish is opaque and flakes easily with a fork.

Rest the Fish: Remove the cooked mahi mahi from the pan and place it on a warm plate. Tent loosely with foil to keep warm while you make the sauce.

Start the Sauce: Reduce the heat to medium-low. Add the minced garlic to the same pan and sauté for about 30 seconds until fragrant. Be careful not to let it burn. What works best for me is to constantly move it around the pan.

Deglaze and Reduce: Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer and reduce by about half, which should take 1-2 minutes.

Finish the Sauce: Remove the pan from the heat. Stir in the fresh lemon juice, the chopped parsley, and the remaining 30g of cold butter. Swirl the pan continuously until the butter has melted completely, creating a slightly thickened, glossy sauce.

Serve Immediately: Pour the luscious lemon garlic butter sauce over the rested mahi mahi fillets. Serve right away with extra lemon wedges on the side.