Gather a heavy cast-iron skillet and a fish spatula. Pre-measuring your ingredients will streamline the cooking process as you savor Garlicky Lemon Mahi-Mahi.

Add 1 tablespoon of extra-virgin olive oil and 1 tablespoon of unsalted butter to the hot skillet. Season the mahi-mahi fillets generously with kosher salt and freshly ground black pepper, then place them skin-side down. Cook for 4-5 minutes until the skin turns golden and crispy. Flip and cook for an additional 4 minutes until the fish is opaque.

In the same skillet, add another splash of olive oil if needed, followed by about 2 cups of trimmed asparagus. Cook for 2-4 minutes until the asparagus turns bright green and is crisp-tender.

In the remaining flavorful drippings, add another tablespoon of unsalted butter. Once melted, stir in 3-4 minced garlic cloves and a pinch of crushed red pepper flakes. Sauté for about 30 seconds, then pour in the juice and zest of 1 lemon, scraping the bottom of the skillet.

Return the cooked mahi-mahi and sautéed asparagus back to the skillet, gently spooning the lemon garlic sauce over the top. Garnish with freshly chopped parsley and serve immediately.