NUTRITION

SERVINGS

INGREDIENTS

8 oz Mahi Mahi fillets

1 tbsp Avocado oil

0.5 tbsp Ghee

1 tbsp Lemon juice

1 tsp Lemon zest

1 tbsp Fresh dill

1 clove Garlic

0.5 cup Cooked quinoa

1 cup Asparagus spears

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Thaw frozen Mahi Mahi fillets completely in the refrigerator and pat them dry with paper towels to ensure a golden-brown crust.

• 2

  Season both sides of the fillets evenly with sea salt and black pepper.

• 3

  Heat the avocado oil in a large skillet over medium-high heat until it begins to shimmer.

• 4

  Carefully place the Mahi Mahi in the pan and sear for 3 to 4 minutes per side until the fish is opaque and flakes easily with a fork.

• 5

  Remove the fish from the skillet and set it aside on a plate; reduce the heat to medium.

• 6

  Add the ghee and minced garlic to the skillet, sautéing for about 30 seconds until fragrant.

• 7

  Whisk in the lemon juice, lemon zest, and chopped fresh dill, allowing the sauce to simmer for 1 minute until slightly thickened.

• 8

  Serve the seared fillets over a bed of cooked quinoa and asparagus, drizzling the bright lemon-dill sauce over the top.