NUTRITION

SERVINGS

INGREDIENTS

8 oz wild caught mahi-mahi fillets

1 tbsp avocado oil

1.5 cups frozen sliced zucchini

1 cup fresh asparagus

0.25 cup red onion

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a large bowl, toss the frozen zucchini slices, trimmed asparagus, and diced red onion with half of the avocado oil, half the sea salt, and half the black pepper.

• 3

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 15 to 18 minutes until tender and slightly caramelized.

• 4

  While the vegetables roast, pat the mahi-mahi fillets dry with a paper towel and season both sides with the remaining sea salt and black pepper.

• 5

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

• 6

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

• 7

  Remove the skillet from the heat and drizzle the fresh lemon juice directly over the fish fillets.

• 8

  Plate the seared mahi-mahi alongside the roasted vegetable medley and serve immediately.