Thaw one fillet for 35 minutes in hot water. Make sure the fillet is in a airtight container.

Preheat broiler on high.

Take the Mahi Mahi out of its airtight container and dry the fillet off with a paper towel.

Take a cooking brush and dip it in the lemon juice, coat each side of the fillet liberally.

Sprinkle onion salt and minced garlic on each side of the fillet. I tend to use more onion salt then minced garlic.

Sprinkle parsley flakes and oregano leaves on each side of the fillet conservatively.

Sprinkle flour on top of the seasonings. (optional)

Pour extra virgin olive oil in pan until it covers the bottom of the pan.

Add the fillet to your pan.

Cook for 10 minutes flipping at arbitrary intervals. The fish should be flaky, and able to cut with the side of a fork.

Serve.