NUTRITION

SERVINGS

INGREDIENTS

8 oz Mahi-Mahi fillet

1 bunch asparagus

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

1 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and place them on the baking sheet, tossing with 0.5 tbsp of olive oil, half the sea salt, and half the black pepper.

• 3

  Roast the asparagus for 12-15 minutes until they are crisp-tender and slightly charred.

• 4

  While the vegetables roast, pat the mahi-mahi fillets completely dry with a paper towel and season both sides with garlic powder, dried oregano, and the remaining salt and pepper.

• 5

  Heat the remaining 0.5 tbsp of olive oil in a non-stick or cast-iron skillet over medium-high heat.

• 6

  Once the pan is shimmering, add the mahi-mahi and sear for 3-4 minutes per side until a golden crust forms and the fish flakes easily with a fork.

• 7

  Plate the seared mahi-mahi alongside the roasted asparagus and warm quinoa, finishing the dish with a generous squeeze of fresh lemon juice.