Mahi Mahi With Asparagus and Almond Sauce

Name: Mahi Mahi With Asparagus and Almond Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters sliced almonds; 907 grams asparagus, tough ends trimmed; 2 teaspoons dijon mustard; 1 Tbsp finely chopped fresh parsley; 1 teaspoons honey; 4 servings Kosher salt and freshly ground pepper; 1 Tbsp fresh lemon juice; 1 teaspoon finely grated lemon zest; 680 grams skinless mahi mahi fillets (about 1 inch thick); 3 Tbsps extra-virgin olive oil

Mahi Mahi With Asparagus and Almond Sauce takes roughly 30 minutes from beginning to end. This recipe makes 4 servings with 321 calories, 38g of protein, and 15g of fat each. This recipe covers 34% of your daily requirements of vitamins and minerals. If you have lemon juice, asparagus, mahi mahi fillets, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet.

Instructions

Preheat the broiler.

Equipment you will use

Broiler

Spread the almonds on a rimmed baking sheet and broil, stirring frequently, until golden, 2 to 3 minutes.

Ingredients you will need

Almonds

Spread

Equipment you will use

Baking Sheet

Combine the toasted almonds, 2 tablespoons olive oil, the lemon juice, honey, mustard, 1/4 cup water, 1/4 teaspoon salt, and pepper to taste in a blender and blend until smooth.

Ingredients you will need

Lemon Juice

Olive Oil

Almonds

Mustard

Pepper

Honey

Water

Salt

Equipment you will use

Blender

Transfer to a bowl and stir in the parsley.

Ingredients you will need

Parsley

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Bowl

Toss the asparagus with the remaining 1 tablespoon olive oil, 1 tablespoon water, the lemon zest, and salt and pepper to taste on the same baking sheet.

Ingredients you will need

Salt And Pepper

Lemon Zest

Asparagus

Olive Oil

Water

Equipment you will use

Baking Sheet

Spread in a single layer and broil until the asparagus is bright green and crisp-tender, about 4 minutes.

Ingredients you will need

Asparagus

Spread

Transfer to a plate and keep warm.

Sprinkle the fish with 1/4 teaspoon each salt and pepper and arrange on the same baking sheet, rounded side down; broil until opaque, about 3 minutes. Turn the fillets, brush with some of the almond sauce and continue broiling until just firm and cooked through, 3 to 5 more minutes. Divide the fish and asparagus among plates and top with the remaining almond sauce.

Ingredients you will need

Salt And Pepper

Asparagus

Almonds

Sauce

Fish

Equipment you will use

Baking Sheet

Photograph by Antonis Achilleos

Equipment

Ingredients

Servings:

59milliliters

sliced almonds 907grams

asparagus, tough ends trimmed 2teaspoons

dijon mustard 1Tbsp

finely chopped fresh parsley 1teaspoons

honey 4servings

Kosher salt and freshly ground pepper 1Tbsp

fresh lemon juice 1teaspoon

finely grated lemon zest 680grams

skinless mahi mahi fillets (about 1 inch thick)3Tbsps

extra-virgin olive oil

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Mahi Mahi on the menu? Try pairing with Pinot Noir, Pinot Grigio, and Gruener Veltliner. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.

Dragonette Cellars Sta. Rita Hills Pinot Noir

2016 was another in a string of terrific vintages in Santa Barbara. We had another early budbreak, and (unlike 2015) perfect weather during set, allowing for a strong, balanced crop. May, June and July were quite warm and ripening was fairly quick; however, an unseasonably cool August slowed the vines considerably. For the winemaker it was almost ideal, as the grapes were able to complete ripening slowly, without heat spikes, and the grapes maintained excellent acidity. Over a series of cool mornings, we picked each block at near perfect ripeness and balance. The wines appear to have great fruit character, fresh acidity and tannic structure and solid depth.