Mahi Mahi with Chili Lime Butter

  • Author: Tastes Lovely
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 4 servings 1x


Chili Lime Butter:

1/4 cup refined coconut oil (can also useĀ ghee)

1 teaspoon chili powder

zest from 2 limes

Pan Seared Mahi Mahi

(4) 6-oz wild caught Mahi Mahi filets, thawed (any other wild caught fish will do!)

1 tablespoon coconut oil

salt and pepper


Chili Lime Butter

In a small bowl, combine the refined coconut oil, chili powder and lime zest. Stir to combine. Set aside.

Pan Seared Mahi Mahi

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.


-If your coconut oil is hard, microwave in 5 second increments until softened