KETO Garlic Lemon Mahi Mahi

INGREDIENTS

3 tbsp.

butter, divided

2 tbsp.

extra-virgin olive oil, divided

4

(4-oz.) mahi-mahi fillets

Kosher salt

Freshly ground black pepper

1 lb.

asparagus

3

cloves garlic, minced

1/4 tsp.

crushed red pepper flakes

1

lemon, sliced

Zest and juice of 1 lemon

1 tbsp.

freshly chopped parsley, plus more for garnish

Visit Cook’s today! All of these ingredients are available in store, even the hard to find Mahi Mahi!

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.