Keto Seared Coconut Lime Mahi Mahi Food

WHOLE30 + KETO MAHI MAHI WITH CHILI LIME BUTTER

Steps:

• In a small bowl, combine the refined coconut oil, chili powder and lime zest.
• Stir to combine. Set aside.
• Heat a cast iron skillet over medium heat for 5 minutes.
• Season the fish fillets with salt and pepper.
• Melt the coconut oil in the hot pan, then add the fish fillets.
• Cook about 6 minutes per side, until golden brown and the fish is cooked through with an internal temperature of 145ºF.
• Transfer the cooked fish to a plate and top with 1 tablespoon of the chili lime butter. Serve warm with wedges of lime. I love this with cauliflower rice and roasted asparagus!

GRILLED MAHI MAHI IN THAI COCONUT SAUCE

Steps:

• Heat a grill pan over medium heat.
• Stir coconut milk, 2 tablespoons cilantro, 2 tablespoons green onion, lime juice, ginger, garlic, and fish sauce together in a saucepan; bring to a boil. Brush the mahi mahi fillets with enough sauce to coat. Cook the remaining sauce at a boil until slightly thickened, 3 to 4 minutes.
• Cook the mahi mahi in the grill pan until the fish flakes easily with a fork, about 7 minutes per side. Transfer to a serving platter, top with the sauce, and garnish with 2 tablespoons cilantr and 2 tablespoons green onion to serve.

KETO SEARED COCONUT LIME MAHI MAHI

Steps:

• sprinkle mahi mahi with salt and pepper
• in a large skillet, heat 1 tbsp avocado oil over medium high heat
• add mahi mahi to skillet and lightly sear each side until golden, about 1-1.5 minutes. The center will not be cooked. remove fish from skillet and set aside
• reduce heat to medium low and allow skillet to cool to reduced temperature.
• add 1 tbsp avocado oil to skillet
• add garlic, lemongrass and ginger to hot oil. Stir until fragrant and golden brown, about 45-60 seconds
• add golden monkfruit sweetener and stir for 20-30 seconds
• stir in chili paste
• stir in coconut milk and blend all ingredients thoroughly
• increase heat to medium and add fish sauce. allow sauce to simmer and thicken for about 2 minutes
• reduce heat to low and return seared fish to skillet. Allow fish to completely cook, about 4 minutes. Do not over cook.
• remove cooked fish from skillet and set on warm shirataki noodles, cauliflower rice or cooked greens. set aside.
• add lemon juice and lemon zest to sauce for preferred taste
• add salt and pepper as needed for taste
• spoon sauce over plated fish and garnish with cilantro
• Nutritional information: only 7 g net carbs per serving

COCONUT-MANGO MAHI MAHI

Steps:

• Place flour and eggs in separate shallow bowls. In another shallow bowl, combine bread crumbs and coconut. Dip fillets in flour, eggs, then bread crumb mixture., In a large skillet over medium heat, cook fish in oil for 4-5 minutes on each side or until golden brown on the outside and fish just turns opaque in the center., Meanwhile, in a food processor, combine the mangoes, wine, brown sugar, garlic, ginger, soy sauce and pepper; cover and process until blended. Stir in basil. Serve with fish.