NUTRITION

SERVINGS

INGREDIENTS

8 oz Mahi-mahi fillet

1 cup Asparagus spears

1 medium Orange

1 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme leaves

1 tsp Honey

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Toss the asparagus spears with half of the olive oil, half of the sea salt, and half of the black pepper on the prepared sheet.

• 3

  Roast the asparagus for 12 to 15 minutes until tender and slightly charred at the tips.

• 4

  While the asparagus roasts, pat the mahi-mahi fillets dry with a paper towel and season both sides with the remaining salt and pepper.

• 5

  Heat the remaining olive oil in a non-stick skillet over medium-high heat.

• 6

  Sear the mahi-mahi for 3 to 4 minutes per side until the exterior is golden brown and the fish is opaque throughout.

• 7

  Zest half of the orange and squeeze the juice into a small bowl, then whisk in the honey and fresh thyme leaves to create a glaze.

• 8

  Peel and segment the remaining half of the orange into clean wedges.

• 9

  Drizzle the citrus glaze over the mahi-mahi in the skillet during the last minute of cooking to coat the fish.

• 10

  Plate the mahi-mahi over a bed of warm quinoa, serving the roasted asparagus and fresh orange segments on the side.