Olive Oil Poached Mahi Mahi

Ingredients

• 4 4-oz boneless, skinless mahi mahi fillets, patted dry (about 1 inch thick; substitute with swordfish if you can't find mahi mahi but ensure it's caught from the North Atlantic or Eastern Pacific coast.
• 1/4 tsp sea salt
• 1 cup extra-virgin olive oil
• 1 lb asparagus, trimmed
• 3 tbsp olive oil
• 1 yellow onion, finely chopped
• 1/4 tsp ground black pepper
• Pinch red pepper glakes
• 10 Castelvetrano or other green olives, pitted and finely chopped
• 1 small head garlic, cloves crushed or minced (TIP: This recipe uses a lot of garlic, which we love! Feel free to reduce the amount if you are less enthusiastic about it.)
• 1 cup drained jarred roasted red peppers roughly chopped
• 2 tbsp capers, drained, rinsed and roughly chopped
• 1/2 cup dry white wine
• 1/2 cup each roughly chopped fresh basil and fresh parsley + additional for garnish
• 1 tbsp fresh lemon juice + lemon wedges for serving

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