Name: Pan-Seared Mahi with Zesty Lemon-Herb Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Mahi mahi fillets; 1 tbsp extra virgin olive oil; 0.5 tbsp ghee; 1 tbsp lemon juice; 1 tbsp fresh parsley; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup asparagus; 0.5 cup cooked quinoa

Pan-Seared Mahi with Zesty Lemon-Herb Sauce

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Mahi with Zesty Lemon-Herb Sauce

Pan-seared mahi mahi served over fluffy quinoa and snap-crisp asparagus, finished with a bright, buttery lemon-herb sauce that adds a vibrant zing to every bite.

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NUTRITION

Protein

52.2g

Fat

25.7g

Carbs

29.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Mahi mahi fillets

1 tbsp extra virgin olive oil

0.5 tbsp ghee

1 tbsp lemon juice

1 tbsp fresh parsley

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

0.5 cup cooked quinoa

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PREPARATION

1
Pat the mahi mahi fillets dry with a paper towel and season both sides evenly with sea salt and black pepper.
2
Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat until the oil is shimmering.
3
Place the mahi mahi in the skillet and sear for 3 to 4 minutes per side until a golden crust forms and the fish is opaque throughout.
4
While the fish sears, steam the asparagus spears for 4 to 5 minutes until they are tender-crisp and bright green.
5
In a small saucepan over low heat, melt the ghee and whisk in the minced garlic, lemon juice, and chopped fresh parsley until fragrant.
6
Arrange the cooked quinoa and steamed asparagus on a plate, top with the seared mahi mahi, and drizzle the warm lemon-herb sauce over the fish before serving.