Tired of dinner taking forever to make? Here is a quick 15 minute dinner recipe that is healthy, light, and delicious for nights when you don’t really feel like cooking. This recipe can also be transformed into my delicious mahi-mahi taco recipe.
- 1 mango, diced into small chunks
- 1/2 jalapeno, finely diced (remove seeds for a milder salsa, leave them if you want a more spicy salsa)
- 1/2 shallot, finely diced
- 1/2 small red bell pepper, finely diced
- 1/4 cup cilantro, finely chopped
- 1 tsp Trader Joe’s Chili Lime seasoning
- Juice from 1/2 lime
- 4 Mahi-Mahi filets (I used frozen wild-caught Mahi-Mahi filets from Trader Joes) **If using frozen filets, thaw first in cool water for about 20-30 minutes
- Any blackening seasoning (I used a local seasoning by Spicin’ and Dicin’ called “Once You Go Black”) **I LOVE their seasonings, they have so many great spice blends. I am not affiliated with them in anyway, but they make excellent spices and this is a wonderful time to support a local business! I have bought a bunch for myself and for gifts. Be sure to their spices out, you won’t regret it!
- 2 tbsp avocado oil
- 1 tbsp grass-fed butter
- 1 bunch asparagus
- 3 cloves garlic, finely chopped
- 2 tbsp olive oil
- Juice and zest from 1/2 a lime
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 2 tbsp grass-fed butter, cut into fourths
- Combine diced mango, jalapeno, shallot, red bell pepper, 1/4 cup cilantro, 1 tsp chili lime seasoning, and juice from 1/2 lime. Stir and place in fridge to incorporate flavors while cooking. You can also prep this up to 3 days in advance and store in an airtight container until you are ready to use.
- Line a baking sheet with aluminum foil and set the oven to 400 degrees.
- Break the bottom end of an asparagus spear off, cut the remaining spears where that one broke (this gets rid of the tough ends).
- Drizzle 1 tbsp olive oil onto baking sheet and spread asparagus on the sheet.
- Top asparagus with minced garlic, lime zest and juice, 1 tsp salt, 1/2 tsp black pepper, and remaining 1 tbsp of olive oil.
- Place a fourth of the pad of butter on top of each quarter area of asparagus.
- Place in the oven on the top rack for 8 minutes. *Begin cooking fish after 6 minutes.
- Turn oven to 450 degrees and cook for an additional 4 minutes or until fork tender.
- Optional: Sprinkle additional salt, pepper, and a squeeze of fresh lemon to taste
- Remove from oven and place onto the bottom of each plate for serving.
- Drizzle avocado oil in skillet (I used cast iron) and heat over medium-high heat.
- Pat fish dry with paper towel.
- Coat all sides of the fish filets in blackening seasoning.
- Once oil is hot, place fish filets in skillet – being sure not to overcrowd the pan
- Allow to cook on the first side for 3 minutes.
- Using a spatula, carefully flip fish over, add 1 tbsp butter to the pan, and cook fish on the second side for an additional 2-3 minutes. Cook until fish is white and flakes easily with a fork.
- Remove from pan and serve over roasted asparagus and top with mango salsa.
**Use the leftovers to make mahi-mahi tacos with mango salsa and cabbage slaw