Pat the Mahi Mahi fillets completely dry with paper towels. This is crucial for achieving a good sear. Season both sides generously with salt and black pepper.

Heat the olive oil in a heavy-bottomed skillet over medium-high heat until shimmering. Carefully place the Mahi Mahi fillets in the hot skillet.

Sear the fillets for about 3-4 minutes per side, or until a golden-brown crust forms and the fish is cooked through. The cooking time will vary depending on the thickness of the fillets. Avoid overcrowding the pan; cook in batches if necessary.

Reduce the heat to medium-low. Add the butter to the skillet. Once melted, add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.

Stir in the lemon zest, chopped parsley, and dill. Swirl the butter mixture around the pan to coat the fish.

Remove the skillet from the heat. Squeeze the juice from half of the lemon wedge over the fish.

Serve immediately, garnished with extra herbs and the remaining lemon wedges.