• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Culinary Consultant
  • Videos
  • Favorites
  • About

DeSocio in the Kitchen logo

menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Second Harvest
  • Videos
  • Favorites
  • Kitchen
  • About
  • Cooking Classes
×

August 11, 2016

Mahi Mahi with Fresh Asparagus

Jump to Recipe·Print Recipe

If you are looking for a healthy meal that has lots of flavors, cooks quickly and uses minimal dishes, you have come to the right recipe!

Mahi-mahi is a white flaky fish that doesn’t taste “fishy” if you know what I mean (I’m talking about you, salmon). So it’s usually a crowd-pleaser among the pickiest first eaters.

Mahi-mahi+over+asparagus.jpg
I love a one-pan meal!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mahi-mahi+over+asparagus.jpg

Mahi Mahi with fresh Asparagus

  • Author: Krista
Print Recipe
Pin Recipe

Ingredients

Scale
  • 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 judgment, 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 cup white wine
  • 1/4 cup chicken or vegetable stock
  • 2 pats of butter


Instructions

  1. Rinse and prepare asparagus. Cutting ends off (where they naturally snap).
  2. Season fillets with salt and pepper, both sides. In a hot grill pan sear the fillets. Mine took about 7-8 minutes per side.
  3. Meanwhile, in a saucepan, melt a pat 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 pat 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.
  4. After I flipped the fish to the 2nd side I moved it over to the side of the grill pan (see pic above) 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.
  5. Remove when cooked to your taste. If you like it crisp it should only take 5-6 min.

Did you make this recipe?

Tag @desocio_in_the_kitchen on Instagram and hashtag it #desociointhekitchen

Filed Under: Dinner, Healthy, Main Course, Seafood Tagged With: asparagus, butter, capers, Fish, Lemon, Mahi Mahi, Main Course, Quick Dinner, seafood, shallot

Stay Updated

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆
Recipe Rating




Primary Sidebar

Welcome to my kitchen!

Krista

Hello, my name is Krista, but my friends call me Tata or Kiki. Welcome to my food blog! I like to cook (and occasionally bake) foods that aren’t complicated but not boring either. I don’t always get it right but I’ll never hide the fails.

Learn More

Let’s Connect

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • YouTube

RECIPES EVERYONE IS MAKING!

PUERTO RICO GUAVA PINCHOS (7)

Puerto Rican Guava Pinchos de Pollo (or Chicken Kabobs)

Fish tacos with cabbage slaw

Tilapia Fish Tacos with Avocado and Peach Salsa

Pickle Brined Fried Chicken

Pickle Brined Fried Chicken

SAUSAGE AND ASPARAGUS PASTA_1

Andouille Sausage and Asparagus Pasta

Stay Updated

Copyright © 2025 · De Socio in the Kitchen · Privacy Policy · Terms & Conditions · CCPA