Using a paper towel, pat the mahi mahi fillets dry on both sides before generously seasoning them with salt and pepper.

Heat the olive oil and butter/ghee in a large skillet on medium high heat. Once hot add in the mahi mahi fillets and leave them to cook untouched for 3 minutes until they are golden brown in colour and then flip them over and cook for an additional 3 minutes on the other side. Set the cooked mahi mahi aside on a plate.

Add the tomatoes to the pan and leave them to cook for 4 minutes until they begin to blister and then add in the diced shallots and garlic and cook for 1 minute until fragrant.

Next add the chicken stock, white wine vinegar and lemon juice to the pan, bring to a simmer and leave to cook for 4 minutes. Stir in the lemon zest and chopped basil. Return the mahi mahi fillets to the pan. Spoon the sauce overtop each fillet before serving.

Recipe courtesy of Every Last Bite
https://www.everylastbite.com/mahi-mahi-with-tomat...