Lemon-Garlic Mahi-Mahi with Pan Seared Asparagus
4 people
00h 10
00h 10
Bright, fresh, and full of flavour—this Lemon-Garlic Mahi-Mahi with Pan-Seared Asparagus is an easy, healthy dinner ready in under 30 minutes. Perfect for weeknights or special occasions using ButcherBox.ca wild-caught Mahi-Mahi
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Ingredients and Method
Ingredients
- 1 lb asparagus, trimmed
- 1 large lemon, Zest and juice only
- 4 tablespoons ButcherBox.ca unsalted butter, divided
- 2 tablespoon extra-virgin olive oil
- 4 ButcherBox.ca Mahi Mahi Fillets
- to taste Kosher salt
- to taste Freshly ground black pepper
- 3 cloves garlic, minced
- 1 tablespoon freshly chopped parsley, plus more for garnish
- 1 lemon, sliced
Method
- Trim asparagus tips. Set aside until ready to cook.
- Zest large lemon, divide zest in two piles and set aside. Juice same lemon, and divide juices.
- In a large skillet over medium heat, melt 1 tablespoon each of butter and olive oil. Add asparagus tips, spreading out evenly in the skillet. To the asparagus, add half the lemon zest and juice. Let asparagus cook undisturbed until it begins to char and is tender but crisp, about 15 minutes. Pile asparagus to one side of the pan.
- Add another tablespoon each of butter and olive oil to the skillet. Add Mahi-Mahi and season with salt and pepper. Cook until golden, 3 minutes per side. Transfer both the asparagus and fish to a plate.
- Slice remaining lemon into thin slices. Set aside.
- To the now empty skillet, add remaining 2 tablespoons butter. Once melted, add garlic and cook until fragrant, 1 minute, then stir in remaining lemon zest and juice. Sprinkle with parsley. Return the Mahi-Mahi to one side of the skillet. Tip the pan slightly and spoon sauce over the fillets. Tuck lemon slices in and around the fillets. Return asparagus tips to the skillet. Garnish with more parsley and serve straight from the pan.
- Serve with a crisp salad and enjoy!
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