NUTRITION

SERVINGS

INGREDIENTS

7 oz Mahi mahi fillet

1 tbsp Avocado oil

0.25 cup Plain Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

0.5 tsp Lemon zest

1 clove Garlic

1 cup Asparagus spears

0.25 cup Cooked quinoa

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and toss the asparagus spears with 0.5 tbsp of avocado oil and a pinch of sea salt on a parchment-lined baking sheet.

• 2

  Roast the asparagus for 10-12 minutes until tender-crisp and slightly charred at the tips.

• 3

  Pat the mahi mahi fillet completely dry with a paper towel to ensure a proper sear, then season both sides with sea salt and black pepper.

• 4

  Heat the remaining 0.5 tbsp of avocado oil in a non-stick skillet over medium-high heat until shimmering.

• 5

  Place the mahi mahi in the skillet and sear for 3-4 minutes per side until the exterior is golden-brown and the fish is opaque throughout.

• 6

  While the fish cooks, whisk together the Greek yogurt, minced garlic, chopped fresh dill, lemon juice, and lemon zest in a small bowl.

• 7

  Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.

• 8

  Plate the mahi mahi alongside the roasted asparagus and quinoa, then finish by spooning the velvety lemon-dill sauce over the fish.