NUTRITION

SERVINGS

INGREDIENTS

8 oz Mahi mahi fillet

1 tbsp Avocado oil

0.5 tbsp Ghee

2 tbsp Lemon juice

1 clove Garlic

2 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus

0.5 cup Cooked quinoa

PREPARATION

• 1

  Pat the mahi mahi fillet completely dry with a paper towel and season both sides evenly with sea salt and black pepper.

• 2

  Heat avocado oil in a large stainless steel or cast-iron skillet over medium-high heat until the oil is shimmering.

• 3

  Carefully place the fish in the hot pan and sear for 3 to 4 minutes without moving it to develop a deep golden crust.

• 4

  Flip the fillet and cook for another 3 minutes until the fish is opaque throughout and flakes easily with a fork.

• 5

  In a small separate saucepan over low heat, melt the ghee and whisk in the minced garlic and lemon juice for 1 minute.

• 6

  Remove the sauce from the heat and stir in the finely chopped fresh parsley to keep the herbs vibrant.

• 7

  Steam the asparagus for about 4 minutes until it is bright green and tender-crisp.

• 8

  Serve the mahi mahi over a bed of fluffy cooked quinoa with the asparagus on the side, drizzling the warm lemon-herb sauce over the fish.