Easy Mahi Mahi Dinner

 

We enjoyed this Easy Mahi Mahi Dinner last night and we really liked the way it turned out. There were no leftovers. It was quick, easy and good. Very good. The veggie was Lemon Garlic Asparagus spears .

Plus some thick potato slices done in the air frier. Sort of like our air frier zucchini chips.

 

“The only way to have a friend is to be one.” — Ralph Waldo Emerson

 

These amounts are for two servings. You can toggle the amount of the servings on the recipe card found below this post.

Now here is what you will need for the whole Easy Mahi Mahi Dinner

• Two Mahi Mahi fillets 
• olive oil
• 1 lemon
• Two tbsp. butter 
• One large russet or idaho potato 
• 2 tbsp. grated parmesan cheese 
• Salt and pepper 
• 10 medium size asparagus spears
• Three cloves of garlic – chopped

 

Now let’s put together your dinner

If your fillets are frozen just leave them in the wrappings and put them in a bowl of water to thaw while you get the rest of the stuff started. If you live where you can get fresh Mahi Mahi fillets, lucky you! Just have your fish monger (person) debone and skin the fillets for you. 

If you don’t have an air frier set your oven at 400 and spray a cookie sheet with olive oil. P eel the potato and slice it into about 3/8″ slices.

 Lay them out in the air frier or cookie sheet and spray them with a little olive oil. Sprinkle a little salt and pepper. Now lightly cover them with grated parmesan cheese.

 

Set the air frier at 400°F and 8 minutes and check on them at 6 minutes. Depending on your air frier they might be done. Poke one of them with a fork and you will know when they are done. If they are done before everything else, just let them rest in the air frier and when the Mahi Mahi and the asparagus are  just almost ready to serve give them another minute in the air frier (or oven).

Now for the asparagus

We had some baby portabella mushrooms hanging out in the fridge so we added them to the asparagus. 

Put a skillet on, that can handle the asparagus spears laid out, at medium low heat.  And another skillet at medium high for the Mahi Mahi. Eyeball just enough olive oil to cover the bottom of each skillet. And put one half of the butter in each skillet. In the asparagus skillet put the juice from 1/4 of the lemon and the chopped garlic. Also toss in the lemon rind for a little more flavor. Stir them together.

Rinse off the spears and cut the ugly butt ends off of them. And lay them out in the skillet. Turn them over  a few times as they cook. When they are a little more firm then you want them to be, turn off the heat and they will finish cooking as the skillet cools off.

Now for the Mahi Mahi

 

Now that the asparagus is cooking lay the fillets in a bowl and lightly drizzle with olive oil and the juice from half of the lemon. And if you have any lemon pepper, sprinkle in a little . Turn them over a couple of times getting them coated with oil and juice.

So now lay them out in the skillet and pour the liquids from the bowl on them. Plus the lemon rind.

 

Give them 3 minutes a side depending on the thickness. The best way to check to see if they are done is to lightly poke with a table fork and if it wants to flake apart a little they are done.

 

 

Now serve up and enjoy your Easy Mahi Mahi Dinner.