NUTRITION

SERVINGS

INGREDIENTS

8 oz Mahi Mahi fillet

1 tbsp Extra virgin olive oil

0.5 tbsp Ghee

1 cup Asparagus spears

0.25 cup Cooked quinoa

1 clove Garlic

1 tbsp Fresh parsley

1 tbsp Fresh dill

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

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 skillet over medium-high heat until it begins to shimmer.

• 3

  Place the fillets in the skillet and sear for approximately 4 minutes per side until the exterior is golden brown and the fish is cooked through.

• 4

  Remove the fish from the pan and set aside; in the same skillet, add the asparagus spears and sauté for 5 minutes until they are tender-crisp.

• 5

  Stir in the ghee, minced garlic, fresh parsley, fresh dill, and the juice from the lemon to create a fragrant and bright pan sauce.

• 6

  Serve the mahi mahi and asparagus over a bed of warm cooked quinoa, drizzling the zesty herb sauce over the top of the fish.