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!