Roasted Mahi Mahi with Avocado

Instructions

1. 1

   Preheat your oven to 400°F. Toss asparagus on a sheet pan with 1 tablespoon olive oil, salt, pepper, and paprika. Roast for 15-18 minutes until tender and lightly charred.

   Tip: Start the asparagus first so it finishes around the same time as the fish.

2. 2

   Pat the mahi mahi fillets dry with paper towels. Season both sides generously with salt and pepper.

   Tip: Dry fish ensures better browning and a crisper exterior when seared.

3. 3

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once shimmering, carefully place fillets skin-side up and sear for 4-5 minutes until the bottom is golden brown.

   Tip: Don't move the fish around while cooking—let it develop a nice crust undisturbed.

4. 4

   Gently flip the fillets and cook for another 3-4 minutes until cooked through. Transfer the skillet to the oven for the final 2-3 minutes if needed.

   Tip: The fish is done when it flakes easily with a fork and is opaque throughout.

5. 5

   While the fish cooks, combine diced avocados, tomatoes, red onion, cilantro, minced garlic, and lime juice in a bowl. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper. Gently toss to combine.

   Tip: Make the avocado salsa just before serving to prevent browning.

6. 6

   Remove the mahi mahi from heat and let rest for 2 minutes. Transfer each fillet to a serving plate and top generously with the avocado mixture.

   Tip: Resting the fish keeps it moist and allows carryover cooking to finish gently.

7. 7

   Arrange roasted asparagus on the side of each plate. Drizzle any remaining lime juice and garnish with extra cilantro and lime zest.

   Tip: The bright citrus and herb garnish brings all the flavors together beautifully.