This was a pretty quick and easy dinner. Set the oven to 500 degrees and put the asparagus on a baking sheet, sprinkled them with some sea salt and olive oil, and put them in the oven for about 10 minutes. Meanwhile I heated a cast iron skillet to med-high then added some coconut oil. A friend mentioned he had been cooking with it so I thought I’d try it out. I put some salt, pepper, and Tony Chachere’s and sauted the Mahi Mahi for about 6 minutes on one side and 4 minutes on the other. I also made a balsamic honey dressing and tossed it with some mixed greens.
For my first attempt at fish in a while it came out great. I didn’t really taste the coconut from the oil. The Tony’s probably overpowered it.
