Keto Lemon Mahi Mahi with Asparagus

First of all, thank you to for this recipe.  If you are currently enjoying a low carb or keto lifestyle or contemplating beginning a new way of cooking and eating, this website is a valuable resource! 

Now, honestly, look at the picture above.  Does that look like a diner is going to feel deprived if served this for dinner?  This was a quick and easy one skillet meal.  I added a tablespoon of capers just because I love their briny flavor and they pair so well with lemon.  Riced broccoli and cauliflower was a wonderful extra serving of low-carb veggies to serve alongside.

You'll need to get all of your ingredients prepped and ready to go before you begin cooking.  This recipe goes quickly!

4 T. butter
4 T. olive oil
16 oz. mahi mahi
Salt and pepper to taste
16 oz. asparagus spears
3 t. fresh garlic, minced
1/4 t. crushed red pepper flakes
1 T. capers
1 medium lemon, sliced
1 medium lemon, juice + zest of
1 T. fresh parsley

Use a quarter of the butter and olive oil and add to the frying pan.  Fry the fish on medium heat and season with salt and pepper.  Cook the fish until golden brown on both sides.  Remove from heat and set aside.

Using another quarter of the butter and olive oil, cook the asparagus spears until tender. Remove from pan and set aside.

Use the rest of the butter and olive oil in the pan. Add the minced garlic, capers, and crushed red pepper flakes and sautee for 30 seconds. Add in the lemon slices, lemon zest + juice, and chopped parsley. Saute for 30 seconds.

Add the mahi mahi and asparagus spears back into the pan. Stir well to combine the lemon butter sauce on top of the asparagus and fish.

Plate individual servings and serve immediately.  You can spoon extra sauce over the fish and asparagus if you'd like.


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