INGREDIENTS
3 cloves garlic, chopped
2 tsp. chopped fresh rosemary
2 tsp. chopped fresh parsley
1 tsp. pepper
4 tsp. extra-virgin olive oil
4 mahi-mahi fillets, boneless and skinless
3 tsp. canola oil
Kosher salt
DIRECTIONS
Place garlic, herbs and pepper on a flat plate.
Moisten with olive oil and mix well.
Place the fish, skinned side up, onto the herb mixture and press down.
Let it rest for 5 to 10 minutes.
Pour the canola oil into a large saute pan and heat over medium-high until just smoking.
Lift the seasoned fish from the plate and sprinkle evenly with kosher salt.
Place the mahi in the hot pan, seasoned side down, and sear for 3 to 5 minutes.
Turn over; sear other side for another 3 to 5 minutes.
Remove from pan and keep warm.
Serves 4.
