Pots and Pans: nearly NONE! Really the only things you need are a skillet or grill pan and a cutting board…that’s it!
Stuff you’ll need
2-4 Mahi mahi fillets – I prefer fresh but I used frozen and honestly I couldn’t tell a difference
1-2 bunches of asparagus – use your judgement, buy 1 or 2 based on how much your family eats
1 Medium/Large shallot – based on your flavor pallet
1 TBL capers, drained- rough chop if they are the big ones
Juice from 1 large lemon
1/4 C White Wine
1/4 C Chicken or Vegetable Stock
2 pad of Butter
Rinse and prepare asparagus. Cutting ends off (where they naturally snap). Season fillets with salt and pepper, both sides. In a hot grill pan sear the fillets. Mine took about 7-8 minutes per side. Meanwhile in a sauce pan, melt a pad of butter and add the shallot. Cook until translucent, add the capers, wine and stock. Allow mixture to simmer and reduce a little, remove from heat and add a pad of butter (or 2) to thicken. *If you don’t have wine add more stock, no stock, add more wine! If you like a thicker sauce, let it reduce longer or add less liquid.
After I flipped the fish to the 2nd side I moved it over to the side of the grill pan (see pic below) and added the asparagus into the same pan. Add a little salt and pepper. I spooned a little of the sauce mixture over the asparagus to help steam it and to add a little flavor. Remove when cooked to your taste. If you like it crisp it should only take 5-6 min.