Lemon-Herb Grilled Mahi Mahi with Garlic Asparagus and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon-Herb Grilled Mahi Mahi with Garlic Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Grilled Mahi Mahi with Garlic Asparagus and Quinoa

Savor the bright flavors of grilled Mahi Mahi, perfectly infused with lemon and fresh herbs, complemented by garlic-sautéed asparagus and a side of fluffy quinoa. This dish delivers a light, refreshing yet satisfying meal with vibrant textures and a well-balanced nutritional profile.

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NUTRITION

419kcal
Protein
42.9g
Fat
18.1g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Mahi Mahi Fillet

1 cup Asparagus

1 Tbsp Extra Virgin Olive Oil

2 cloves Garlic

1 Lemon

1/2 cup Cooked Quinoa

2 Tbsp Fresh Herbs (Parsley/Dill)

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PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Rinse the Mahi Mahi fillet and pat dry. In a small bowl, combine the juice and zest of one lemon, 1 tablespoon olive oil, finely chopped garlic (from 1 clove, reserving the other for the asparagus), and fresh herbs. Brush this mixture over both sides of the fish.

  • 3

    Season the fish lightly with salt and pepper.

  • 4

    Grill the Mahi Mahi for about 4-5 minutes per side or until the fish flakes easily with a fork.

  • 5

    Meanwhile, trim the tough ends off the asparagus. In a skillet, heat a small drizzle (or the reserved 1 clove minced garlic mixed with a few drops of olive oil if desired) over medium heat. Add the asparagus and sauté for 4-5 minutes until tender-crisp.

  • 6

    Prepare or reheat the cooked quinoa according to package instructions.

  • 7

    Plate the grilled Mahi Mahi alongside the garlic asparagus and a serving of quinoa. Garnish with a squeeze of fresh lemon and additional herbs if desired, and serve immediately.

Lemon-Herb Grilled Mahi Mahi with Garlic Asparagus and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon-Herb Grilled Mahi Mahi with Garlic Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Grilled Mahi Mahi with Garlic Asparagus and Quinoa

Savor the bright flavors of grilled Mahi Mahi, perfectly infused with lemon and fresh herbs, complemented by garlic-sautéed asparagus and a side of fluffy quinoa. This dish delivers a light, refreshing yet satisfying meal with vibrant textures and a well-balanced nutritional profile.

NUTRITION

419kcal
Protein
42.9g
Fat
18.1g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Mahi Mahi Fillet

1 cup Asparagus

1 Tbsp Extra Virgin Olive Oil

2 cloves Garlic

1 Lemon

1/2 cup Cooked Quinoa

2 Tbsp Fresh Herbs (Parsley/Dill)

PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Rinse the Mahi Mahi fillet and pat dry. In a small bowl, combine the juice and zest of one lemon, 1 tablespoon olive oil, finely chopped garlic (from 1 clove, reserving the other for the asparagus), and fresh herbs. Brush this mixture over both sides of the fish.

  • 3

    Season the fish lightly with salt and pepper.

  • 4

    Grill the Mahi Mahi for about 4-5 minutes per side or until the fish flakes easily with a fork.

  • 5

    Meanwhile, trim the tough ends off the asparagus. In a skillet, heat a small drizzle (or the reserved 1 clove minced garlic mixed with a few drops of olive oil if desired) over medium heat. Add the asparagus and sauté for 4-5 minutes until tender-crisp.

  • 6

    Prepare or reheat the cooked quinoa according to package instructions.

  • 7

    Plate the grilled Mahi Mahi alongside the garlic asparagus and a serving of quinoa. Garnish with a squeeze of fresh lemon and additional herbs if desired, and serve immediately.