This recipe is light, fresh, and perfect for a quick lunchtime option or dinner during the warmer months.
Mahi-mahi is a fish that works well when searing or pan-grilling. It has a firm texture, subtle flavor and holds well in a dish. It’s popular amongst seafood lovers as it’s an excellent lean protein source and is lower in calories than other meat options. Fish like mahi-mahi also contain good amounts of iron, potassium, and vitamin B, so they should be eaten up to a few times a week.
This recipe is simple and takes around half an hour to make. Searing the fish for a few minutes on each side helps the edges get nice and crispy while keeping the inside juicy. The lemon butter sauce pairs incredibly well with the light taste of the fish. Feel free to add or reduce the amount of lemon depending on your preferences and how zesty you want it to be.
The red pepper flakes, parsley, and minced garlic add an extra kick to the fish and blend perfectly with the buttery sauce.
The clean taste of the fish goes well with a lighter vegetable, like asparagus. If you prefer, substitute the asparagus with green beans or other green veggies of your choice. The vegetables can be steamed or boiled separately before serving on one plate or cooked until tender with the mahi-mahi in the same skillet.
Don’t forget to garnish the dish with extra parsley before serving for some additional color and flavor!
Yields 4 servings of Keto Lemon Mahi Mahi
The Preparation
- 4 tablespoon butter
- 4 tablespoon olive oil
- 16 ounce mahi mahi
- Salt and pepper to taste
- 16 ounce asparagus spears
- 3 teaspoon fresh garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 1 medium lemon, sliced
- 1 medium lemon, juice + zest of
- 1 tablespoon fresh parsley
The Execution
1. Measure out and prepare all of the ingredients.
2. Use 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.
3. Using another quarter of the butter and olive oil, cook the asparagus spears until tender. Remove from pan and set aside.
4. Use the rest of the butter and olive oil in the pan. Add the minced garlic and crushed red pepper flakes and sautee for 30 seconds. Add in the lemon slices, lemon zest + juice, and chopped parsley. Sautee for 30 seconds.
5. 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.
6. Serve and enjoy!
This makes a total of 4 servings of Keto Lemon Mahi Mahi . Each serving comes out to be 356 calories, 26.1g fat, 5.5g net carbs, and 24.8g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 4.00 tablespoon butter | 407 | 46 | 0 | 0 | 0 | 0.5 |
| 4.00 tablespoon olive oil | 477 | 54 | 0.0 | 0.0 | 0 | 0.0 |
| 16.00 ounce mahi mahi | 386 | 3.2 | 0 | 0 | 0 | 86.2 |
| 0.00 none salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 16.00 ounce asparagus spears | 91 | 0.5 | 17.6 | 9.5 | 8.1 | 10 |
| 3.00 teaspoon fresh garlic | 13 | 0 | 2.8 | 0.2 | 2.6 | 0.5 |
| 0.25 teaspoon crushed red pepper flakes | 1 | 0.1 | 0.3 | 0.1 | 0.1 | 0.1 |
| 1.00 medium lemon | 24 | 0.3 | 7.8 | 2.4 | 5.5 | 0.9 |
| 1.00 medium lemon | 24 | 0.3 | 7.8 | 2.4 | 5.5 | 0.9 |
| 1.00 tablespoon fresh parsley | 1 | 0 | 0.2 | 0.1 | 0.1 | 0.1 |
| Totals | 1425 | 104.4 | 36.6 | 14.6 | 21.9 | 99.2 |
| Per Serving (/4) | 356 | 26.1 | 9.2 | 3.7 | 5.5 | 24.8 |
Keto Lemon Mahi Mahi
Ingredients
- 4 tablespoon butter
- 4 tablespoon olive oil
- 16 ounce mahi mahi
- Salt and pepper to taste
- 16 ounce asparagus spears
- 3 teaspoon fresh garlic minced
- ¼ teaspoon crushed red pepper flakes
- 1 medium lemon sliced
- 1 medium lemon juice + zest of
- 1 tablespoon fresh parsley
Instructions
- Measure out and prepare all the ingredients.
- Use 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.
- 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 and crushed red pepper flakes and sautee for 30 seconds. Add in the lemon slices, lemon zest + juice, and chopped parsley. Sautee 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.
- Serve and enjoy!
