NUTRITION

SERVINGS

INGREDIENTS

8 oz Mahi mahi fillet

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

0.25 cup Plain Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Prepare the quinoa according to package instructions until fluffy and set aside.

• 2

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

• 3

  Heat a large skillet over medium-high heat and add half of the olive oil.

• 4

  Place the mahi mahi in the hot skillet and sear for 3 to 4 minutes per side until a golden crust forms and the fish flakes easily with a fork.

• 5

  In a small mixing bowl, whisk together the Greek yogurt, chopped fresh dill, and lemon juice until smooth and creamy.

• 6

  In a separate skillet, sauté the asparagus spears with the remaining olive oil over medium heat for 5 minutes until tender-crisp.

• 7

  Divide the fluffy quinoa between plates, top with the seared mahi mahi and asparagus, and finish with a dollop of the velvety lemon-dill sauce.