NUTRITION

SERVINGS

INGREDIENTS

8 oz mahi-mahi fillets

0.5 cup cooked quinoa

1 cup asparagus spears

1 tbsp ghee

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

2 cloves garlic

1 tbsp fresh parsley

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.

• 3

  Add the asparagus spears to the skillet and sauté for 4-5 minutes until they are crisp-tender and bright green, then remove from the pan and set aside.

• 4

  In the same skillet, place the mahi-mahi fillets and sear for 3-4 minutes per side until a golden crust forms and the fish is opaque throughout.

• 5

  Remove the fish from the pan and reduce the heat to medium.

• 6

  Add the ghee and minced garlic to the skillet, stirring constantly for about 1 minute until the garlic becomes fragrant and lightly golden.

• 7

  Whisk in the fresh lemon juice and chopped parsley to create a cohesive sauce, scraping up any browned bits from the bottom of the pan.

• 8

  Serve the mahi-mahi over the warm cooked quinoa with the sautéed asparagus on the side, generously drizzling the lemon-garlic sauce over the fish.