We had mahi mahi for dinner last night. I will share recipe and some important tips.

1. Make sure to thaw fish completely and pay dry with paper towels.

2. Season both sides with salt and pepper. I used himalayan pink salt and course black pepper. Then you need to figure out which side is going to be presented face up on the plate. Season that side with a little cajun or blackened seasoning and most important, COOK THAT SIDE DOWN IN THE PAN FIRST! Your fish will look nicer.

3. For 6 pieces of fish, melt one stick of butter or a few tbsp oil in your pan. You don't want it to be so hot that it pops and sizzles but not much cooler than that either. Cook your good side down until the side of the fish shows white. When you flip it, should be nice and brown. As the other side cooks, add some thyme and dill to the good side and baste with the butter in the pan (just use a spoon and drizzle over it.) Turn down the heat and put a lid on it. Cook for a few more minutes and you're done!

I served this with a salad and one of those pouches of creamy broccoli rice with added broccoli. Mahi mahi also goes great with tomato dishes and any kind of salsa, including fruit salsa, such as mango.