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.)
Fish on foil: Fish that flakes easily requires a delicate touch to flip on the grill. If you want to skip turning it over when grilling, measure a piece of foil large enough to hold the fish and coat it with cooking spray. Grill the fish on the foil (without turning) until it flakes easily and reaches an internal temperature of 145Â°F.