NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Mahi Mahi fillet

4 oz Pre-cooked polenta

1 tbsp Extra virgin olive oil

1 cup Asparagus spears

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Fresh lemon juice

1 tsp Fresh parsley

PREPARATION

• 1

  Slice the pre-cooked polenta into 1/2-inch thick rounds and pat them dry with a paper towel to ensure a proper sear.

• 2

  Season the mahi mahi fillet evenly on both sides with the sea salt, black pepper, and garlic powder.

• 3

  Heat half of the olive oil in a large non-stick skillet over medium-high heat.

• 4

  Place the polenta rounds in the skillet and sear for 4-5 minutes per side until they develop a golden, crispy exterior, then remove from the pan and set aside.

• 5

  Add the remaining olive oil to the same skillet and sear the mahi mahi for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.

• 6

  During the last 4 minutes of cooking the fish, add the asparagus spears to the skillet and sauté until they are bright green and tender-crisp.

• 7

  Arrange the crispy polenta cakes on a plate, top with the mahi mahi and asparagus, drizzle with fresh lemon juice, and garnish with chopped parsley.