Grilled Mahi-Mahi & Asparagus with Lemon Butter
30 Minutes
Serves 4
Low-Calorie, Low Carbohydrate, Gluten-Free, Healthy Immunity, Healthy Pregnancy and Low Added Sugars
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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  • 1-1 1/4 pounds mahi-mahi, wild salmon, tuna or cod, skinned if desired, cut into 4 portions
  • 2 bunches asparagus, trimmed
  • Cooking spray, preferably canola oil
  • 1/2 teaspoon salt plus a pinch, divided
  • ¼ teaspoon freshly ground pepper
  • ⅛ teaspoon garlic powder
  • 2 tablespoons butter
  • 2 tablespoons lemon juice


  • Preheat grill to medium-high.

  • 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.

  • 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.

  • 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.