Garlicky Lemon Mahi Mahi

Garlicky Lemon Mahi Mahi

This is a very flavorful meal. One thing I didn’t check when I requested my Mahi Mahi was that the clerk in the grocery store really knew how to weigh my fish. Instead of 1/4 pound pieces I was given 1/8 pound pieces. Luckily I was making this for just myself so I was able to adjust the recipe.

INGREDIENTS:

3 Tbsp butter, divided

2 Tbsp extra-virgin olive oil, divided

4 (4-oz.) mahi-mahi fillets

Kosher salt

Freshly ground black pepper

1 lb. Asparagus, cut in 4 inch lengths

3 cloves garlic, minced

1/4 tsp crushed red pepper flakes

1 lemon, sliced

Zest and juice of 1 lemon

1 Tbsp freshly chopped parsley, plus more for garnish

DIRECTIONS:

In a large skillet over medium heat, melt one tablespoon each of butter and olive oil. Add mahi-mahi and season with salt and pepper. Cook until golden, four to five minutes per side.

Add to skillet, remaining one tablespoon oil. Add asparagus and cook until tender, two to four minutes. Season with salt and pepper.

To skillet, add remaining two tablespoons butter. Once melted, add garlic and red pepper flakes and cook until fragrant, one minute, then stir in lemon zest, juice, and parsley. Remove from heat, serve, spoon over with sauce.

Garnish with more parsley before serving.

— Barbara Rexford