Keto Grilled Mahi-Mahi Mediterranean Style Recipe

2 minute read • by Gary Appelsies 02-05-2020

Keto Grilled Mahi-Mahi Mediterranean Style Recipe

with lemon butter capers



PREP TIME: 10 minutes

TOTAL TIME: 10 minutes



NUTRITION FACTS (per serving): 

268 Calories  •  16g Total Fat

8g Carbohydrates   •  4g Fiber

4g Net Carbs  •  24g Protein

Easy, quick weeknight meal with classic Mediterranean flavors of lemon, garlic and capers. Mahi-Mahi is a firm white flesh fish that’s relatively inexpensive. You can easily substitute Sea Base or Halibut for a fancy date night meal. 



Mahi is a low-calorie fish with a high amount of protein, vitamins and minerals. Mahi contains vitamins B-5 and B-6, which supports healthy cell function and controls metabolism. They are also beneficial to brain function and mood. The Asparagus is an excellent source of essential vitamins and minerals, especially folate as well as vitamins A, C and K.



  • 3 tablespoons. butter, divided
  • 2 tablespoons. extra-virgin olive oil, divided
  • 4 (4-oz.) mahi-mahi fillets
  • Kosher salt
  • Freshly ground black pepper
  • 1 lb. asparagus
  • 2 cloves garlic, minced
  • 1 lemon, sliced thin and cut in half moons
  • 1 lemon, zested and juiced
  • 1 tablespoon capers, chopped
  • 1 tablespoon freshly chopped parsley, plus more for garnish




  1. Place Mahi on plate and season with salt and pepper on both sides.
  2. Trim hard wood ends off of the asparagus and set aside.
  3. Heat a large non-stick skillet over medium heat and melt 1 tablespoon of butter with 1 tablespoon olive oil.
  4. Add Mahi to the skillet and cook 4-5 minutes per side until golden. Remove from pan and transfer to plate. 
  5. Using the same pan heat remaining tablespoon of olive oil. Cook the asparagus until tender and bright green approximately 4 – 5 minutes. Season with salt and pepper. Transfer to plate and set aside.
  6. Heat remaining 2 tablespoons butter. Once melted, add garlic and cook until fragrant, about 1 minute. Stir in sliced lemon, zest, juice, capers and parsley.
  7. Place a few pieces of asparagus on each plate. Place Mahi on top of the asparagus.
  8. Spoon sauce over the Mahi and asparagus. Garnish with more parsley and serve.


Gary Appelsies is a Board Certified Holistic Integrative Nutritionist, Natural Foods Chef, Inspirational Speaker and Author. He has an extensive knowledge in holistic nutrition, health coaching, and preventive health. Drawing on these skills and knowledge of different dietary theories, Gary is able to work with clients to help them make lifestyle changes that produce real and lasting results.

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