Simple but flavorful, this recipe can be enjoyed as a delicious meal any day of the week.
Makes 6 Servings
- 6 (4-ounce) boneless skinless mahi-mahi fillets
- 1 shallot, finely chopped
- 2 tablespoons Dijon mustard
- 2 tablespoons Creole mustard
- 2 tablespoons mayonnaise*
- 1 teaspoon Creole seasoning*
- 1 (8-ounce) container crème fraîche
- 1 pound thin fresh asparagus
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- Lemon wedges, to serve
- Preheat oven to 425°.
- In a shallow baking dish, place fish.
- In a medium bowl, stir together shallot, mustards, mayonnaise, and Creole seasoning. Gently fold in crème fraîche just until combined. Spoon mixture over fish.
- Bake until fish is golden brown and flakes easily with a fork, 15 to 20 minutes. Transfer sauce to a bowl, and whisk until smooth. Increase oven temperature to broil.
- Line a rimmed baking sheet with foil. Place asparagus in a single layer on prepared pan. Drizzle with oil, and sprinkle with salt.
- Broil until browned and just tender, 5 to 7 minutes. Serve fish with asparagus and sauce.
*We used Blue Plate Mayonnaise and Tony Chachere’s Original Creole Seasoning.