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
- 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 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.
- 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.
- Remove when cooked to your taste. If you like it crisp it should only take 5-6 min.