My first time cooking mahi mahi and it went well. Fish comes out well, and tasty. The sauce is a keeper. (I had a variety of fish sizes, and some were definitely thicker than others.)
A few thoughts: I'd suggest cooking the filets together by thickness size, if you can. With the pan at medium high, doing different sizes at once was a bit of work to keep on schedule, but without searing the smaller pieces too much.
Too much parsley for me, I would scale that back next time. (I used curly parsley...dont know if that was the issue for me.)
I paired this with a side of veggie rice and it worked great.
