Keto Hawaiian Grilled Mahi-Mahi with Coconut Lime Quinoa and Mango Salsa
Experience an irresistible Keto-friendly Polynesian dinner with our Grilled Mahi-Mahi recipe, paired with coconut lime quinoa and a zesty mango salsa. This easy-to-prepare dish boasts mouthwatering flavors and textures, while staying true to the keto diet.
Allergens
Fish, Soy (in optional soy sauce)
Ingredients
- 4 Mahi
- Mahi fillets (6 oz each)
- 1 cup quinoa
- 1 3/4 cups water
- 1/2 cup unsweetened coconut milk
- 1 lime, zested and juiced
- Salt and pepper, to taste
- 1 ripe mango, diced
- 1 small red onion, finely chopped
- 1 red bell pepper, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeds removed and minced (optional)
- 2 tbsp olive oil
Instructions
- Prepare quinoa according to package instructions using a combination of water and coconut milk. Season with lime zest and juice. Set aside.
- Season Mahi Mahi fillets with salt and pepper. Grill or pan sear until cooked through, approximately 4 5 minutes per side.
- In a bowl, mix together diced mango, red onion, red bell pepper, cilantro, and jalapeño (if using). Season with lime juice and salt to taste.
- Plate grilled Mahi Mahi fillets over the prepared coconut lime quinoa. Top with mango salsa and serve immediately.
Chef’s Insight
Choose ripe but firm mangos for the salsa to ensure optimal flavor and texture. - Experiment with different combinations of fruits, vegetables, and herbs in the salsa for a unique twist on this recipe.
Notes
This recipe is keto-friendly and low in carbs. - Feel free to adjust the seasoning to your taste preferences.