Mahimahi with Jalapeno-Lime Butter

From Yankee Magazine — May 2005

Dips and Spreads Recipes

Preparation Time: 20 minutes

Start to Finish Time: 20 minutes

Yield: 4 servings

• 4 mahimahi fillets (6 ounces each), with skin
• Salt and freshly ground black pepper, to taste
• 1 tablespoon vegetable oil
• 1 recipe Jalapeno-Lime Butter

Season fish with salt and pepper. Heat oil in a nonstick skillet over moderately high heat. Cook fish, skin side down first, turning over once, until cooked through, about 6 to 10 minutes, depending on thickness of fish. Serve each fillet topped with a pat of Jalapeno-Lime Butter

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