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.
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
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Method
1.
Preheat grill to medium-high.
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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.
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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.
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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
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
