Mahi-Mahi

Spring (as in asparagus, white beans, and tons of herb and lemons) in a skillet—with tender swordfish to make it a satisfying meal.

A spring dinner that takes 15 minutes to prepare! Throw together the asparagus, arugula, and avocado salad in the 10 minutes it takes the fish to roast.

We're a big fan of keeping some frozen mahi mahi on hand in case you don’t have time to run to the fish market. Feel free to substitute swordfish, ono, bluefish, or salmon.

This dish calls for a fish with a fairly firm structure: Line-caught albacore, lingcod, and mahi-mahi are all good options. Or paint a wild salmon fillet with the marinade and proceed. If you have not made The Greenest Tahini Sauce, you could use a spoonful of straight tahini mixed with olive oil as a marinade; try incorporating a bit of lemon zest as well.

This grilled mahi-mahi recipe is spicy and sweet, thanks to chiles, ginger, and creamy coconut milk.