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Olga Boiko
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What’s the deal with mahi-mahi?

Mahi-mahi has a firm texture and works well for baking, searing, or grilling. The Monterey Bay Aquarium classifies it as a good choice when considering environmental impact. It’s also a moderate mercury fish and is a good source of protein.

How do I cook it?

This easy mahi-mahi recipe comes together in 30 minutes or less. After searing the fish for a few minutes per side, make a super simple lemon butter sauce with garlicky. We like to sauté some asparagus too, but adding a vegetable isn’t necessary.

I can’t find mahi-mahi. Now what?

For a similar firm, meat-like texture, try halibut. Our easy grilled halibut with mango salsa is a winner.

INGREDIENTS3 tbsp. 

  • butter, divided2 tbsp. 
  • extra-virgin olive oil, divided4 
  • (4-oz.) mahi-mahi fillets
  • Kosher salt
  • Freshly ground black pepper1 lb. 
  • asparagus3 
  • cloves garlic, minced1/4 tsp. 
  • crushed red pepper flakes1 
  • lemon, sliced
  • Zest and juice of 1 lemon1 tbsp. 
  • freshly chopped parsley, plus more for garnish

DIRECTIONS

  1. In 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.
  2. To skillet, add remaining 1 tablespoon oil. Add asparagus and cook until tender, 2 to 4 minutes. Season with salt and pepper and transfer to a plate.
  3. To skillet, add remaining 2 tablespoons butter. Once melted, add garlic and red pepper flakes and cook until fragrant, 1 minute, then stir in lemon, zest, juice, and parsley. Remove from heat, then return mahi-mahi and asparagus to skillet and spoon over sauce.
  4. Garnish with more parsley before serving.

By Laura Rege
https://www.delish.com/cooking/recipe-ideas/recipes/a54224/best-mahi-mahi-recipe/

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