Name: Mahi mahi with lemon dill sauce
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 8 oz mahi-mahi fillet, patted dry; 6 oz baby red potatoes, halved; 3.5 oz green beans, trimmed; 2 tsp extra virgin olive oil; 2 tbsp plain nonfat Greek yogurt; 1 tbsp lemon juice; 3 1/2 tbsp fresh dill, chopped; 1 clove garlic, minced; 1 tsp salt; 1/2 tsp black pepper; 3 cups water

Nutrition

Per serving

460 calories

Protein: 51g; 45% of calories
Carbs: 38g; 34% of calories
Fat: 11g; 22% of calories

Instructions

Prep 20 min · Cook 5 min

Bring water and half the salt to a boil in a medium saucepan. Add potatoes and simmer for 8 minutes. Add green beans and simmer until both are tender, about 4 more minutes. Drain the vegetables.
In a small bowl, whisk together the Greek yogurt, two-thirds of the lemon juice, chopped dill, and minced garlic. If the sauce is too thick to spoon, whisk in 1 teaspoon of water. Season with a pinch of salt and pepper.
Season a 1-inch-thick mahi-mahi fillet with a pinch of salt and pepper. Heat oil in a 12-inch skillet over medium-high heat. Sear the fish for 3 to 4 minutes per side until golden brown and the center is opaque. Done when flakes easily, 145°F.
Toss the drained potatoes and green beans with the remaining lemon juice and a pinch of pepper. Plate the vegetables alongside the mahi-mahi. Spoon the lemon-dill sauce over the fish and vegetables.

Nutrition

Ingredients

Instructions

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