Keto Garlicky Lemon Mahi-Mahi

What’s the cope with Keto mahi-mahi?

Keto Mahi-mahi has a company texture and works properly for baking, searing, or grilling. The Monterey Bay Aquarium classifies it as a good desire when thinking about environmental impact. It’s also a mild mercury fish and is a superb supply of protein.

How do I prepare for dinner?

This easy mahi-mahi recipe comes together in half-hour or much less. After searing the fish for a couple of minutes in keeping with side, make a first-rate easy lemon butter sauce with garlicky. We want to sauté a few asparagus too, however adding a vegetable isn’t vital.

I cannot find mahi-mahi. Now what?

For a similar firm, meat-like texture, attempt halibut. Our smooth grilled halibut with mango salsa is a winner.

Keto Garlicky Lemon Mahi-Mahi

Keto Garlicky Lemon Mahi-Mahi


3 tbsp. butter, divided
2 tbsp. extra-virgin olive oil, divided
(4-oz.) mahi-mahi fillets

Kosher salt

Freshly ground black pepper

1 lb. asparagus
cloves garlic, minced
1/4 tsp. crushed red pepper flakes
lemon, sliced

Zest and juice of 1 lemon

1 tbsp. freshly chopped parsley, plus more for garnish


  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 the sauce.
  4. Garnish with more parsley before serving.

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