This dish will give you an amazingly crunchy crust on a flavorful, delicate fish.

The Prep
The trick here is the 3-step dredge ... for this you will need 3 bowls:
Bowl One = 1/2 Gluten Free Flour (feel free to add a pinch of salt and pepper if you like)
Bowl Two = 3 Beaten Eggs + 1 1/2 teaspoons Fresh Garlic + 1 to 1 1/2 teaspoons hot sauce 
Bowl Three = Gluten Free Bread Crumbs + Parmesan Cheese

On a cutting board, cut filet into equal pieces and give them a light dusting of Old Bay seasoning (both sides).

The Dredge
First you are going to coat the filet in the flour (shaking off any excess), next coat the filet in the egg wash (again shaking off excess) and then you are going to coat each side of the filet with the cheese/bread crumb mixture (for this final step, it helps if you give the filet a little press to make sure the coating sticks really well). Once coated, place the filet back on the cutting board and repeat the process for all the fish.

The Cook
Now your ready for the fun.  Place a large skillet of your preference on the stovetop and turn the burner to low / medium low heat. Add enough Olive Oil to just barely  coat the bottom of the pan (wipe out any extra with a paper towel - you don't need too much). Once the oil begins to get warm, add a couple of tablespoons of butter.

Once the butter melts and bubbles subside. Place the Mahi filets in the pan. You are going to cook the filets for 4 to 5 minutes on each side (depending on thickness). DO NOT poke them, peek at the underside and anything that is going to disturb them while they are getting their golden-brown crunch-i-fi-cation on. When about 4 minutes is up, flip the filets and do the same to the other side.

Cooked Mahi should reach an internal temperate of 145 degrees. When time, pull the Mahi from the pan and place of a plate covered with paper towels to soak up any extra liquid. You can rest the fish here for a minute or so before plating and serving.