Pan seared mahi mahi topped with a chili lime butter compound. A quick 15 minute fish recipe that is full of flavor and healthy! Gluten free, low carb, low calorie, paleo, Whole30.
I have a serious question for you. How often do you mop your floors?
Well, that’s not entirely true. I’ve mopped our floors. But it is rare. Since we move about a year ago, I have mopped our kitchen floors maybe 3 times. Is that bad? I sweep! And our kitchen tile has a lot of patterns on it, so it never looks dirty. Once a week I do a “deep clean” of the house until it is sparkling clean. Mopping is the last step in my cleaning process, and by the time I’m done I’d much rather sit on the couch than mop. I figure as soon as I mop, Shawn will walk in with his boots covered in dirt and it won’t even matter.
It’s a good thing our house is carpeted, because vacuuming I can do. Few things make me happier than seeing those lines left in the carpet after you’ve vacuumed. I swear it makes me feel more relaxed.
I realized my lack of mopping when Shawn texted me that he used the last Swiffer Wet Jet pad, and I should pick some up at the store. Our box only had 10 cleaning pads in them, and I bought that box a year ago. So clearly Shawn has been doing some mopping for us, because I know I sure as heck haven’t been using up those pads.
While mopping is rare in our house, having healthy, wild caught fish for dinner is not.
I make us fish at least once a week. I always have 1 or 2 bags of frozen wild caught fish from Costco. Lately their Mahi Mahi has been my favorite. It’s affordable and delicious. I love thinking of new ways to mix up the flavors. I’ve topped mahi mahi with mango papaya salsa, and I’ve done a blackened cajun version, and now I’m loving this chili lime butter version.
I love a good compound butter. As if butter wasn’t good enough, I love adding in herbs and/or citrus to make it even better and using it to top meat, fish and vegetables. I had a delicious chili lime burger at a restaurant, and the combinations of flavors was perfect. I knew it would make a tasty compound butter perfect for mahi mahi. I love serving this with my coconut lime rice (<– my favorite!) and some roasted asparagus. The chili lime butter is delicious on top of the asparagus too!
This mahi mahi with chili lime butter is a great weeknight meal because it is ready FAST! Ready in about 15 minutes. And it’s healthy so you will still look good in your swim suit. Low carb, low calorie, gluten free and if you use ghee instead of butter it is paleo and Whole30.
- 4 tablespoons salted butter, room temperature (or ghee for paleo/Whole30)
- 1 teaspoon chili powder
- zest from 2 limes
- (4) 6-oz wild caught Mahi Mahi filets, thawed (any other wild caught fish will do!)
- 1 tablespoon coconut oil
- salt and pepper
- In a small bowl, combine the butter, chili powder and lime zest. Stir to combine. Set aside.
- Heat a large skillet over medium high heat. Season the fish filets with salt and pepper. Melt the coconut oil in the hot pan, then add the fish filets. Cook about 6 minutes per side, until golden brown and the fish is cooked through with an internal temperature of 145 degrees.
- Transfer the cooked fish to a plate and top with 1 tablespoon of the chili lime butter. Serve warm with wedges of lime.
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