Keto Seared Coconut Lime Mahi Mahi Recipes

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!

MAHI-MAHI WITH GARLIC-LIME OIL

Steps:

• Prepare an outdoor grill for medium-high heat.
• Heat the oil and garlic in a small skillet over medium heat and cook, swirling the pan occasionally, until the garlic is soft, about 2 minutes. Remove from the heat and pour into a medium heatproof bowl. Add the lime juice, cilantro and 1/2 teaspoon salt, whisk to combine and set aside.
• Sprinkle the mahi-mahi generously with salt and pepper. Lightly oil the grill grates. Place the fish on the grill, rounded-side down, and cook until it releases from the grill and has grill marks, about 5 minutes. Carefully flip the fish and continue to cook until firm to the touch, about 5 minutes more.
• Divide the fish among 4 plates and spoon some of the garlic-lime oil over top. Serve with lime wedges and cooked white rice and the remaining sauce on the side. Sprinkle with cilantro leaves.

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

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.

LIME-MARINATED MAHI MAHI

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Whisk the extra-virgin olive oil, minced garlic, black pepper, cayenne pepper, salt, lime juice, and grated lime zest together in a bowl to make the marinade.
• Place the mahi mahi fillets in the marinade and turn to coat; allow to marinate at least 15 minutes.
• Cook on the preheated grill until the fish flakes easily with a fork and is lightly browned, 3 to 4 minutes per side.
• Garnish with the twists of lime zest to serve.