Mediterranean Mahi Mahi with Asparagus & Sundried Tomato Tapenade
Course Main Meals
Keyword Full Cal
Protein Seafood
Meal Plan Category Week 2
Servings 1serving
Calories 335kcal
Ingredients
6ozmahi mahi filetthawed it frozen*
10spearsasparagusends cut off
⅛tspgarlic powder
½tsporegano
1.5tspolive oil
Salt and pepper to taste
For Tapenade:
⅓cupsun-dried tomato in olive oildrained
6large leavesFresh basil
6largegreen olivespitted
Instructions
COMBINE ingredients for tapenade in a food processor and pulse until just finely chopped and combined. Set aside.
PREHEAT oven to 400° F. Toss asparagus in olive oil. Season with salt and pepper. Place asparagus on a aluminum foil lined baking sheet. Bake 10 minutes.
WHILE asparagus roasts, heat a non-stick pan over medium heat and spray with cooking spray. Blot excess liquid off Mahi Mahi with paper towel. Season Mahi Mahi on both sides with oregano, garlic, sea salt and black pepper. Place on hot pan and cook 3-4 minutes each side.
SERVE Mahi Mahi over roasted asparagus and top with sun-dried tomato and olive tapenade.
Notes
* or sub tuna steak Make it a Maintenance Recipe (choose one):
FAT: Add a half recipe of tapenade
CARBS: Double the asparagus and spices and add 1 tsp olive oil.