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Mahi Mahi with Chili Lime Butter

Pan seared mahi mahi topped with a chili lime butter compound. A quick 15 minute fish recipe that is full of flavor and healthy!


  • 4 tablespoons salted butter, room temperature (or ghee for paleo/Whole30)
  • 1 teaspoon chili powder
  • zest from 2 limes
  • 4 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.

Tags: Mahi Gluten Free Seared Paleo Whole30 Low carb low calorie


We proudly source local, in-season seafood and distribute it directly to chefs and consumers islandwide.
Visit our farmers' market booths on the weekends for fresh filet or contact us for details on how to order and pickup from our backdoor!