This keto-friendly recipe adds asparagus to healthy, mild-tasting mahi mahi filets to make it a low-calorie one-skillet meal. But if asparagus isn’t your thing, you can omit it or swap it with broccoli, broccolini or green beans.
Mahi mahi is relatively easy to find, but can be substituted with fresh tuna, halibut, shark or other fishes with a firm texture. It also pairs well with cauliflower, squash, green salad or a tangy salsa with or without low-carb corn tortillas, as it’s a popular ingredient for fish tacos.
- 3 tbs butter, divided
- 2 tbs Extra-virgin olive oil, divided
- 4 (4-oz) Mahi mahi fillets
- 1 lb Asparagus
- 3 cloves Garlic, minced
- 1/4 tsp Crushed red pepper flakes
- 1 Lemon, sliced
- 1 Lemon for zest and juice
- 1 tbs Parsley, freshly chopped;
- plus more for garnish
- Kosher salt
- Black pepper, freshly ground
- Using a large skillet over medium heat, melt 1 tablespoon each of butter and olive oil. Add mahi mahi and season with salt and pepper. Cook until golden, 4 to 5 minutes per side. Transfer to a plate.
- Add remaining 1 tablespoon oil to skillet. Add asparagus and cook until tender, 2 to 4 minutes. Season with salt and pepper and transfer to a plate.
- Add remaining 2 tablespoons butter to skillet. When melted, add garlic and red pepper flakes and cook until fragrant, about 1 minute, then add in the lemon, zest, juice and parsley. Remove from heat, then return mahi-mahi and asparagus to skillet and spoon over sauce.
- Garnish with more parsley before serving, if desired.
Serves 4 | Prep Time 35 min