Yield:
4 servingsIngredients
4 mahimahi fillets (6 ounces each), with skin
Salt and freshly ground black pepper, to taste
1 tablespoon vegetable oil
1 recipe Jalapeno-Lime Butter
Instructions
Season fish with salt and pepper. Heat oil in a nonstick skillet over moderately high heat. Cook fish, skin side down first, turning over once, until cooked through, about 6 to 10 minutes, depending on thickness of fish. Serve each fillet topped with a pat of Jalapeno-Lime Butter
