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Location: Fred Meyer - Issaquah (6100 E Lake Sammamish Pkwy Se)

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Lemon-Herb Mahi Mahi with Roasted Asparagus & Yukon Potatoes

A fast, bright Pacific Northwest-appropriate spring dinner: seared mahi mahi with a lemon-herb pan sauce, roasted asparagus, and crisp-edged baby potatoes. It leans on in-season Washington asparagus and good seafood sale value, giving you a plate that feels restauranty without much fuss.

Generated image of the dish

Ingredients

  • Mahi Mahi Wild Caught Filet
    1 lb 7.99
  • Organic Green Asparagus
    1 lb 4.29
  • Yukon Gold Potatoes
    1 lb 1.29
  • Garlic
    2 cloves 0.69
  • Parsley
    1/2 bunch 1.29
  • Fresh Organic Lemon - Each
    1 each 1.29
  • Olive oil
    2 1/2 tablespoons
  • Kosher salt
    1 teaspoon, plus more to taste
  • Black pepper
    1/2 teaspoon
  • Paprika
    1/2 teaspoon

Instructions

  1. Preheat the oven to 425°F. Line a sheet pan if you like easier cleanup. Rinse 1 pound Yukon Gold potatoes and cut them into 1-inch chunks. Trim 1 pound organic green asparagus by snapping or cutting off the woody ends. Mince 2 garlic cloves. Finely chop 2 tablespoons parsley from the 1/2 bunch. Zest the 1 lemon lightly, then cut it in half.
  2. Toss the 1 pound cut Yukon Gold potatoes with 1 1/2 tablespoons olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon paprika. Spread the potatoes on one side of the sheet pan with cut sides down where possible. Roast for 15 minutes.
  3. After the potatoes have roasted 15 minutes, toss the 1 pound trimmed asparagus with 1/2 tablespoon olive oil and a pinch of salt. Add the asparagus to the other side of the pan. Roast the potatoes and asparagus together for 10 to 12 minutes, until the asparagus is just tender and the potatoes are browned and creamy inside.
  4. While the vegetables roast, pat the 1 pound mahi mahi very dry and cut it into 2 equal portions. Season both pieces with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
  5. Heat a large skillet over medium-high heat. Add 1/2 tablespoon olive oil. Place the 2 mahi mahi portions in the hot skillet and sear for 3 to 4 minutes on the first side until golden. Flip and cook 2 to 3 minutes more, until the fish is just cooked through and flakes easily. Transfer the fish to a warm plate.
  6. Lower the skillet heat to medium. Add the minced 2 garlic cloves and cook for about 20 seconds, just until fragrant. Add 2 tablespoons lemon juice and 1/4 teaspoon lemon zest from the 1 lemon, scraping up any browned bits. Swirl in 1 tablespoon water and the chopped 2 tablespoons parsley. Taste and adjust with a pinch more salt if needed.
  7. Plate by spooning the roasted Yukon Gold potatoes slightly off-center, then leaning the seared mahi mahi against them. Arrange the asparagus in a tidy bundle alongside for height and color contrast. Spoon the lemon-parsley pan sauce over the fish and finish with an extra squeeze from the remaining lemon half.

Cook time: 35 minutes

Estimated cost: $15-18

Health notes: Approx. 520 calories per serving. High protein; about 36g protein, 24g fat, 32g carbohydrates, 5g fiber. Balanced and heart-healthy with lean fish and a generous vegetable side.

Drink pairing: A crisp, citrus-driven white is ideal here. The fish is mild and sweet, the lemon-herb sauce lifts the dish, and the asparagus brings a green, slightly grassy note that can clash with heavier wines. Look for high-acid whites with herbal or mineral edges. Sauvignon Blanc is the easiest match, especially if you like grapefruit, fresh-cut grass, and lime zest notes. An unoaked Chardonnay also works beautifully if you prefer a slightly rounder texture while keeping the pairing fresh and clean.

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You asked

Maho mahi is chewy/rubbery. Preparation problem or is that just mahi mahi

Careme

Usually preparation, not the fish itself. Mahi mahi is a firm fish, so it can seem meaty, but it should not be rubbery. Rubbery/chewy usually means: - Overcooked Most common cause. Mahi goes from moist to dry/firm fast. - Too high heat for too long Good for searing, but if the center keeps cooking too long it tightens up. - Very cold fish straight from the fridge Can lead to overcooked outside before the inside is done. - Previously frozen fish quality Sometimes texture is a little drier or firmer. What to do next time: - Pat dry, but don’t overcook - Sear over medium-high heat, then pull it as soon as it just flakes - Aim for about 3–4 minutes first side, 2–3 minutes second side depending on thickness - Let it sit out 10–15 minutes before cooking - If you have a thermometer, pull around 135–140°F and let carryover finish it If yours was very dry and bouncy, it was almost certainly overcooked. If you want, I can give you a foolproof pan-seared mahi timing guide by thickness.

You asked

Should the fish start skin side down or up?

Careme

If your mahi mahi has skin, start skin-side down. Why: - helps the skin crisp - protects the fish from overcooking - makes flipping easier How: - Pat it very dry - Put it in a hot oiled pan skin-side down first - Press lightly for the first 15–20 seconds so it doesn’t curl - Cook most of the time on that first side - Flip and finish briefly on the flesh side If it’s skinless, just start with the prettier presentation side down first.

You asked

Would capers help?

Careme

Yes — capers would be great. They fit especially well with: - mahi mahi - lemon - parsley - garlic How to use them: - Add 1 to 2 teaspoons drained capers to the lemon-parsley pan sauce - Stir them in after the garlic, with the lemon juice - If you want a bigger briny punch, use up to 1 tablespoon A small tip: - Reduce added salt slightly, since capers are salty They’ll make the dish taste a little brighter and more Mediterranean without changing the recipe much.

You asked

Out of asparagus what can I substitute

Careme

Good substitutes for the asparagus in that dish, using your available items and what’s seasonal enough for WA in April: - Broccoli crown or organic broccoli bunch Roast at 425°F for about 15–20 minutes. Best overall substitute. - Green beans Roast at 425°F for about 12–15 minutes. Keep the same lemon-herb finish. - Brussels sprouts Halve them and roast at 425°F for 20–25 minutes. Slightly richer, more caramelized flavor. - Zucchini Roast at 425°F for 10–12 minutes. Softer and milder, but works well with mahi mahi. - Sugar snap peas or snow peas Better sautéed on the stove for 3–5 minutes instead of roasting. Best match: broccoli or green beans. They keep the same fresh, green balance with the fish and potatoes.

Planned by Careme.