Here we have the remains of a Mahi Mahi breakfast flavored with herbs from my herb garden and local raw honey. The mint was beautiful with this steak-like white fish, and I think for those without a garden, mint jelly would be a fine substitute.
2 mahi-mahi fillets
1 tsp butter
1 tsp coconut oil
Salt and pepper
2 sprigs lemon thyme
4 mint clusters (about 4 leaves each)
1 tablespoon honey, or more to taste
Melt the butter and oil in a frying pan over medium heat. Add seasoning right away, about a pinch each. When oils first turn brown, add fish. Cook till springy to the touch at the thickest part, turning a few times and basting frequently.
When the fish is done, remove the pan from the heat. Sprinkle your herbs over the fish and into the oil. Here’s how: pinching the mint leaves together, hold them over the pan and cut them into thin ribbons using a kitchen shears. Remove the thyme leaves from the stalk with the shears and add them as well.
Add your honey, melting it in the center of the pan. Swirl oil, honey, and herbs together, and continue basting the fish with these for a minute, till the mint softens slightly and a lemon thyme fragrance arises.
Slide fish into your plate along with entire contents of pan.
When I’m eating this fish, I like to flake it open and spoon the dressing over all the pieces.
Serves 1 or 2. Might pair nicely with minty rice or other cooked grain.