For the marinade, thoroughly combine the zest and juice of 1 large fresh lime, 0. 25 cup (2 fl oz / 55g) avocado oil, 3 minced garlic cloves, 0. 125 tsp (0. 5g / 0.18 oz) fine grain sea salt, and 0. 125 tsp (0. 5g / 0.18 oz) ground black pepper in a small-sized mixing bowl.

Pour the mixed marinade over the 4 Mahi-Mahi filets (16 to 20 oz / 450 to 560g) inside a large zip-lock bag or a large shallow dish, ensuring each filet is fully coated.

Let the filets sit and marinate for exactly 30 minutes at room temperature.

Transfer the marinade from the bag or dish directly into a large sauté pan with a cover, placing it over medium heat until the liquid becomes hot.

Carefully place the marinated Mahi-Mahi filets into the hot pan, cover with the lid, and cook for 4 to 5 minutes on each side until the fish is fully cooked through and flakes easily.

Immediately remove the sauté pan from the heat source, set it aside, and let the fish rest covered for 5 minutes before serving warm.

Pat the Filets Dry: If you decide to use a different cooking method like grilling or searing without the marinade liquid, always pat the fish completely dry with a paper towel first. This guarantees a beautiful golden-brown crust instead of steaming the fish.

Check the Temperature: Mahi-Mahi is incredibly lean and can dry out quickly if overcooked. For the perfect tender flake, use a meat thermometer and pull the fish off the heat the moment the thickest part reaches an internal temperature of 145°F (63°C).