| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup sliced almonds
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon honey
- 1 1/2 teaspoons dijon mustard
- Kosher salt and freshly ground pepper
- 1 tablespoon finely chopped fresh parsley
- 2 pounds asparagus, tough ends trimmed
- 1 teaspoon finely grated lemon zest
- 4 6-ounce skinless mahi mahi fillets (about 1 inch thick)
Instructions
- Preheat the broiler. Spread the almonds on a rimmed baking sheet and broil, stirring frequently, until golden, 2 to 3 minutes. Combine the toasted almonds, 2 tablespoons olive oil, the lemon juice, honey, mustard, 1/4 cup water, 1/4 teaspoon salt, and pepper to taste in a blender and blend until smooth. Transfer to a bowl and stir in the parsley.
- Toss the asparagus with the remaining 1 tablespoon olive oil, 1 tablespoon water, the lemon zest, and salt and pepper to taste on the same baking sheet. Spread in a single layer and broil until the asparagus is bright green and crisp-tender, about 4 minutes. Transfer to a plate and keep warm.
- Sprinkle the fish with 1/4 teaspoon each salt and pepper and arrange on the same baking sheet, rounded side down; broil until opaque, about 3 minutes. Turn the fillets, brush with some of the almond sauce and continue broiling until just firm and cooked through, 3 to 5 more minutes. Divide the fish and asparagus among plates and top with the remaining almond sauce.
Nutrition Facts
| Calories | 383 calorie |
| Total Fat | 16 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 124 milligrams |
| Sodium | 577 milligrams |
| Carbohydrates | 22 grams |
| Dietary Fiber | 6 grams |
| Protein | 38 grams |
Reviews
Not a fan of the sauce in this recipe 🙁
I loved how easy this recipe was. Using one sheet pan is always easy. The sauce is amazing. The combination of the honey, almonds, and lemon is excellent. I will be using this sauce in the future.
Fresh almonds a necessity. Nice idea all on one pan, but much easier and heats up the kitchen a lot less just roasting them in a small pan. Made the sauce twice, first was too bland. Used fresher nuts, 1-1/2x Dijon mustard and 2X fresh lemon juice and blended fresh parsley in form start. If you really let it froth when bleeding, it stays nice and thick. I used a stick blender. Also fresh ground pepper helps. Even so it was still too bland. Squeezed more lemon over everything at the end. Loved the way the asparagus broiled, fish turned out best broiled on high. Nobody complained but no one asked for seconds.
This was a great and super easy recipe. I just gauged how much of each ingredient to use for the sauce and spicing. Also I didnt use asparagus, instead green peas which were a yummy contrast in texture to the fish with a very very slight crunch from the almonds. I fried the fish so the sauce could heat and I actually ended up putting all the sauce in the pan and mixing it with the peas. It was great! The sauce got a nicer thick texture and was oh so flavorful
Great recipe – sauce has a nice mellow flavor and it was easy to make with ingredients I had on hand. Love the broiling method with the asparagus!
A pretty easy recipe. I found the sauce quite nice but would add more lemon juice. It needed a little more acid and the lemon juice would brighten it more.
Made this recepie with fresh mahi mahi. It was great, did not hide but complemented the wonderful flavor of the fish. Loved it.
I did not have slivered almonds, so I used toasted pine nuts instead. I also added roasted garlic and added 2 Tbsp of unsalted butter (softened). Sauce was quite tasty!
Delicious. But instead of parsley, I blended 2 small cloves of garlic into the sauce (raw) and it came out rich and flavorful!
I used cod instead of mahi mahi, but regardless, I didn’t really like the sauce. It was watery and not very flavorful.