Fortunately, this recipe was easily adaptable to my second favorite cooking surface: the cast iron skillet. But wait, before the fish, we have to knock out the salsa, which was a mixture of diced pineapple, red pepper, onion, cilantro, mint, and essence of Sammy Hagar, to wit: tequila.
The cast iron skillet was pre-heated to medium. The Mahi Mahi filets were rubbed with olive oil, salt, and pepper. With the skillet at temp, I dropped a dollop of butter which melted across the surface. I then placed the fish. The filets cooked for about 3 minutes a side, until they flaked with a fork...or in my case, the side of a spatula.
The filets were served up on warm plates, topped with the salsa and a side of rice. In the end, the meal worked out great and I stayed warm. Better yet, today the grill fired up with no problems. I guess Mahi Mahi was destined to be pan fried after all!