NUTRITION

SERVINGS

INGREDIENTS

7 oz Mahi mahi fillet

0.5 cup Cooked quinoa

1.5 cups Asparagus spears

1 tbsp Extra virgin olive oil

1 tbsp Plain Greek yogurt

1 tbsp Fresh lemon juice

1 tsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

PREPARATION

• 1

  Pat the mahi mahi fillets dry with a paper towel and season both sides evenly with sea salt, black pepper, and garlic powder.

• 2

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

• 3

  Place the fish in the skillet and sear for 3 to 4 minutes per side until the exterior is golden brown and the flesh flakes easily with a fork.

• 4

  While the fish cooks, toss the asparagus spears with the remaining olive oil and a pinch of salt, then sauté in a separate pan or roast at 400 degrees until tender-crisp.

• 5

  In a small bowl, whisk together the Greek yogurt, fresh lemon juice, and finely chopped dill to create the sauce.

• 6

  Plate the cooked quinoa and top with the seared mahi mahi, serving the asparagus on the side and drizzling the lemon-dill sauce over the fish.