Pat the mahi mahi fillets dry with paper towels. In a shallow dish or bowl, whisk together 3 tbs olive oil, 2 tbs lemon juice, minced garlic, chopped parsley, smoked paprika, kosher salt, and black pepper. Place fillets in the dish and spoon the marinade over them, turning to coat. Let rest at room temperature for 15–20 minutes (or refrigerate up to 1 hour).

Preheat pan

About 10 minutes before cooking, heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add a thin film (about 1 tbs) of olive oil and swirl to coat.

Cook the fillets

Remove fillets from the marinade letting excess drip off. Place fillets in the hot skillet presentation-side down (skin-side if skin-on) without overcrowding; cook in batches if necessary. Cook undisturbed for 3–4 minutes until a golden crust forms. Carefully flip and reduce heat to medium. Cook an additional 2–4 minutes, spooning pan juices over the fish, until the internal temperature reaches 135–140°F (57–60°C) for moist, flaky fish. Thicker fillets may need an extra minute or two.

Finish & Garnish

Finish with butter and rest

When the fillets are nearly done, add 2 tbs unsalted butter to the pan and let melt, spooning the butter over each fillet 2–3 times to glaze. Transfer cooked fillets to a warm plate and let rest for 2–3 minutes.

Serve

Sprinkle with the extra chopped parsley and serve with lemon wedges alongside. Adjust seasoning with additional salt and pepper to taste.