Pan Fried Mahi with Preserve Lemon, Caper and Dill Butter

Method

• 1)

  Take the fish out of the plastic bag as soon as you get home and some paper towel to dry your fish. If I am cooking it later in the day or the next day, I will place it on a wire rack in the fridge wrapped in paper towel to dry out slightly.

• 2)

  Heat a heavy based pan on high WITHOUT oil.

• 3)

  Generously season the skinned side of the fish with flakey salt and pepper.

• 4)

  While the pan is heating you can slice the preserve lemon, capers and dill and set to one side with the butter.

• 5)

  Once the pan is hot add a generous drizzle of olive oil then place the fish salted side down and away from you to avoid splashing the oil.

• 6)

  I like to place a weight on top as it helps with crispness. Cook the fillets until they are golden and crispy. Flip fish over to cook for 20 seconds then remove it from the pan to rest.

• 7)

  Leave the pan on high heat. Melt butter, preserve lemon, capers and dill until the butter starts to brown. Turn the pan off.

• 8)

  Pop the fish back into your pan and spoon over the butter.

• 9)

  Serve it on a plate with your favourite sides and hit it with a squeeze of fresh lemon.