Add about 2 tbsp of oil (I like using avocado or olive oil) to a skillet and heat on medium-high heat.

Season both sides of the fish with sea salt (about 1/2 teaspoon per fillet) and black pepper (about 1.8 teaspoon per fillet) then add to the hot skillet.

Sear the fish for about 3 minutes on each side or until completely opaque.

Once the fish is cooked, remove the skillet from the heat and allow the fish to rest in the skillet while making the herb mayo aioli.

To a bowl, add the mayonnaise, chopped chives, chopped dill, juice of 1 lemon and a pinch (1/4 teaspoon) of sea salt.

Stir to combine and give it a taste.

Adjust seasoning if necessary.

Toast your burger buns, if desired, then add some mayonnaise aioli, a few leaves of lettuce, shredded purple cabbage, and the mahi mahi fillet.

Add more lemon juice if desired and enjoy!

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