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eileen@bradleysfish.com

Grilled Mahi-Mahi & Asparagus with Lemon Butter

WRITTEN BY:

Eileen

SERVES:

Serves 4

NUTRITION:

Low-Calorie, Low Carbohydrate, Gluten-Free, Healthy Immunity, Healthy Pregnancy and Low Added Sugars

DIFFICULTY

Easy

TIME

30 Minutes minutes

In this quick grilled fish recipe, we grill firm mahi-mahi and fresh spring asparagus alongside one another, then drizzle them with a bit of tart lemon butter. We like mahi-mahi in this recipe, but any firm fish fillet can be used in its place.

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Method

1.

Preheat grill to medium-high.

2.

Place fish and asparagus on a large rimmed baking sheet and coat both sides with cooking spray; sprinkle with 1/2 teaspoon salt, pepper and garlic powder.

3.

Oil the grill rack (see Tips). Place the asparagus on one side, perpendicular to the grates; place the fish on the other side. Grill the fish, turning once, until opaque, 3 to 5 minutes per side (depending on thickness); grill the asparagus, turning occasionally, until lightly charred, 5 to 7 minutes.

4.

Place butter, lemon juice and the pinch of salt in a small, microwave-safe bowl. Microwave on High to melt the butter, about 25 seconds. Drizzle each portion of fish and asparagus with about 1 tablespoon of the lemon butter.

Shopping List

Mahi Mahi fillets 1kg

Ingredients

1.

1-1 1/4 pounds mahi-mahi, wild salmon, tuna or cod, skinned if desired, cut into 4 portions

2.

2 bunches asparagus, trimmed

3.

Cooking spray, preferably canola oil

4.

1/2 teaspoon salt plus a pinch, divided

5.

¼ teaspoon freshly ground pepper

6.

⅛ teaspoon garlic powder

7.

2 tablespoons butter

8.

2 tablespoons lemon juice

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Bradley’s Ltd, TA Bradley’s, Central Way, North Feltham Trading Estate, Feltham, Middlesex, TW14 0XQ

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