NUTRITION

SERVINGS

INGREDIENTS

8 oz Mahi mahi fillet

0.5 cup Quinoa

1 cup Asparagus spears

1 tbsp Ghee

1 tbsp Lemon juice

1 tbsp Fresh dill

1 whole Garlic clove

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

PREPARATION

• 1

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

• 2

  Heat the ghee in a large stainless steel or cast iron skillet over medium-high heat until it begins to shimmer.

• 3

  Carefully place the mahi mahi in the skillet and sear for 3 to 4 minutes per side until a golden crust forms and the fish is opaque throughout.

• 4

  While the fish cooks, toss the asparagus spears with olive oil and a pinch of salt, then sauté in a separate pan until tender-crisp and vibrant green.

• 5

  In a small bowl, whisk together the fresh lemon juice, minced garlic, and finely chopped fresh dill to create the sauce.

• 6

  Fluff the cooked quinoa with a fork and plate it alongside the sautéed asparagus.

• 7

  Place the seared mahi mahi on top of the quinoa and drizzle the fresh lemon-dill sauce over the fish before serving.