Grilled Mahi-Mahi & Asparagus with Lemon Butter

March/April 2013

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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.

Grilled Mahi-Mahi & Asparagus with Lemon Butter

Makes: 4 servings, 3-4 oz. fish & 8-10 asparagus each

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  • 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


  1. Preheat grill to medium-high.
  2. 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.
  3. 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.
  4. 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.

Tips & Notes

  • Tips: For information about choosing sustainable seafood, visit
  • 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.)


Per serving: 189 calories; 8 g fat (4 g sat, 3 g mono); 98 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 24 g protein; 2 g fiber; 444 mg sodium; 735 mg potassium.

Nutrition Bonus: Folate (44% daily value), Vitamin A (30% dv), Potassium (21% dv), Vitamin C (20% dv)

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 3 lean meat, 1 fat

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