4 6-ounce skinless mahi mahi fillets (about 3/4 inch thick)
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter
1/2 head cauliflower, florets cut into 1/2-inch pieces
1/4 cup sliced almonds
1/4 cup golden raisins
1/4 teaspoon ground coriander
1 tablespoon fresh lemon juice
1/4 cup chopped fresh parsley
Lemon wedges, for serving
Set the oven to 375 degrees Fahrenheit. Fish should be salted and peppered. In a sizable nonstick skillet over medium-high heat, melt 1 tablespoon of butter. Fish should be seared for three minutes on one side until golden brown. Place cooked-side up on a rimmed baking sheet and roast in the oven for 10 minutes, or until barely cooked through.
Over medium-high heat, melt the remaining 3 tablespoons of butter in the skillet. About 6 minutes later, add the cauliflower and continue to stir-fry it until it is crisp-tender and golden in color. Add the almonds, raisins, coriander, 1/4 teaspoon salt, and pepper to taste; stir occasionally, cooking for about 2 minutes or until the nuts are brown. Add the lemon juice and parsley after taking the pan off the heat.
Serve the fish, cauliflower, and lemon wedges on individual dishes.