Light and flavourful, this zesty, spicy mahi mahi is a great weeknight solution because it cooks very fast. If you prefer not to make it spicy, simply omit the bomba so your little ones can enjoy this meal.
Serve with some green beans or asparagus and a salad on the side for the perfect meal.
Directions
- Pat dry mahi mahi with paper towels and season with salt and pepper on both sides.
- In large skillet, heat olive oil over medium high heat. When oil is sizzling hot, add fish and cook undisturbed until golden brown, about 3-4 minutes. Flip fish and cook the second side for 2-3 minutes, depending on thickness. Transfer fish to a platter.
- In same skillet, over medium heat, add garlic, lemon zest, juice and spicy bomba. Scrape up any brown bits and cook for 2 minutes.
- Add butter a tablespoon at a time, stirring as it melts. Once all butter is in, adjust seasoning and add chives and parsley.
- Drizzle sauce over fish. Garnish with chives.
Ingredients
- 2 Tbsp Farm Boy™ Extra Virgin Olive Oil (1 L)
- 4 Farm Boy™ Wild Caught Mahi-Mahi (454 g) thawed and patted dry
- 2 garlic cloves minced
- 1 Tbsp Farm Boy™ Spicy Bomba (212 ml) or to taste
- 4 Tbsp unsalted butter
- 1/2 Tbsp chopped chives plus more for garnish
- 1/2 Tbsp chopped parsley
- Salt and pepper to taste
- Lemon slices for garnish
