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.
4 servings, 3-4 oz. fish & 8-10 asparagus each
Active Time: 30 minutes |
Total Time: 30 minutes
1-1 1/4 pounds mahi-mahi, wild salmon, tuna or cod, skinned if desired, cut into 4 portions (see Tips)
2 bunches asparagus, trimmed
Cooking spray, preferably canola oil
1/2 teaspoon salt plus a pinch, divided
1/4 teaspoon freshly ground pepper
1/8 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.
Per serving :
8 g Fat;
4 g Sat;
3 g Mono;
98 mg Cholesterol;
6 g Carbohydrates;
24 g Protein;
2 g Fiber;
444 mg Sodium;
735 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 3 lean meat, 1 fat
Tips & Notes
Tips: For information about choosing sustainable seafood, visit seafoodwatch.org.
Oil a grill rack before you grill to keep the food from sticking to the rack. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill—it may cause a flare-up.)