Makes: 4 servings, 3-4 oz. fish & 8-10 asparagus each
Active Time: 30 minutes
Total Time: 30 minutes
- 1-1 1/4 pounds mahi-mahi, wild salmon, tuna or cod, skinned if desired, cut into 4 portions (see Tips)
- 2 bunches asparagus, trimmed
- Cooking spray, preferably canola oil
- 1/2 teaspoon salt plus a pinch, divided
- 1/4 teaspoon freshly ground pepper
- 1/8 teaspoon garlic powder
- 2 tablespoons butter
- 2 tablespoons lemon juice
- Preheat grill to medium-high.
- Place fish and asparagus on a large rimmed baking sheet and coat both sides with cooking spray; sprinkle with 1/2 teaspoon salt, pepper and garlic powder.
- Oil the grill rack (see Tips). Place the asparagus on one side, perpendicular to the grates; place the fish on the other side. Grill the fish, turning once, until opaque, 3 to 5 minutes per side (depending on thickness); grill the asparagus, turning occasionally, until lightly charred, 5 to 7 minutes.
- Place butter, lemon juice and the pinch of salt in a small, microwave-safe bowl. Microwave on High to melt the butter, about 25 seconds. Drizzle each portion of fish and asparagus with about 1 tablespoon of the lemon butter.
Tips & Notes
- Tips: For information about choosing sustainable seafood, visit seafoodwatch.org.
- Oil a grill rack before you grill to keep the food from sticking to the rack. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill—it may cause a flare-up.)
Per serving: 189 calories; 8 g fat ( 4 g sat , 3 g mono ); 98 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 24 g protein; 2 g fiber; 444 mg sodium; 735 mg potassium.