Season perch with cilantro lime salt on top side. Heat olive oil in medium – large skillet over medium heat. Add fish seasoned side down and cook for about 3 minutes; flip and cook an additional minute or two until cooked through.
I realized today I haven’t posted many fish techniques. We have seafood and fish quite a bit but apparently I’ve not documented many recipes. Today we went with a pan seared and steamed approach. I really enjoyed this; I used to not care so much for lemon but I have become quite fond of it in recent years and the combination of lemon and thyme is just wonderful. Thyme always brings up a nostalgic sort of feeling when I smell it warming. I remember mom sprinkling it on canned tuna when we were kids and warming it up in the microwave; sounds strange perhaps but thyme is wonderful with fish no matter what kind you use!
Lemon Thyme Mahi Mahi
2 Mahi Mahi fillets about 5 o.z. each
1 tsp olive oil
salt, pepper, and paprika
zest of one lemon
juice of half a lemon
1 tsp thyme
2 Tbs butter
Warm non-stick skillet over medium high heat. Add olive oil. Season fish with salt, pepper, and paprika.
Add to hot skillet; cook for about 2 minutes. Flip over and cook an additional minute. Add remaining ingredients and heat for about 30 seconds. Cover and remove from burner. Allow to steam for an additional 2 minutes before serving. Pour pan juices over fish.