Pat the surface of the mahi mahi dry with a paper towel.

Season both sides of the mahi mahi with salt and pepper. If refrigerated, allow to come to room temperature for 15-20 minutes.

Heat the oil in a large skillet over high heat until it begins to shimmer.

Add each fillet to the pan skin side up (if the skin has been removed, this will be the flatter surface of the filet). Press gently on the filet with a spatula to create direct contact with the oil to help create a golden, crispy crust.

Reduce the heat to medium and cook for 3-4 minutes. When the filet is golden brown and releases from the pan easily, flip the filet over and continue cooking until cooked through, approximately 2-4 minutes.

While the fish cooks, melt the butter in a small saucepan over medium heat.

Continue cooking the butter while swirling the pan occasionally until the butter begins to foam and then begins to turn a light, golden brown. Immediately remove from the heat, stir in the miso paste and set aside.

When the fish is done cooking, transfer the filets to a platter and keep warm.

Add the garlic to the skillet and cook for 2-3 minutes.

Stir in the wine and deglaze the pan scraping the bottom of the pan to release any brown bits.

Whisk the brown butter into the wine mixture in the skillet until it becomes slightly creamy.