In a small bowl, combine 2 tablespoons of olive oil along with remaining ingredients (lemon juice and zest through black pepper); pour mixture over Mahi Mahi fillets then seal bag and turn to coat well.
Refrigerate for at least 30 minutes or up to 6 hours.
At time of cooking, heat remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add Mahi Mahi steaks and cook for 4 minutes per side or until fish flakes easily when tested with a fork.
Serve hot or at room temperature.
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