Polynesian Paleo Seafood Feast: Grilled Mahi-Mahi with Coconut Lime Quinoa and Tropical Fruit Salsa

Allergens

Contains no common allergens unless specified.

Ingredients

• 1.5 pounds mahi
• mahi fillets 2 cups uncooked quinoa 2 cups full
• fat coconut milk Zest and juice of 2 limes 1 cup chopped fresh cilantro Salt and pepper, to taste 2 cups diced pineapple 1 cup diced mango 1 cup diced papaya 1 small red onion, finely chopped 1 jalapeño, seeds removed and minced 3 tablespoons olive oil

Instructions

1. In a medium saucepan, combine quinoa and coconut milk. Bring to a boil, then reduce heat to low and simmer for 15 minutes or until quinoa is cooked through. Fluff with a fork and set aside.
2. Preheat grill or grill pan to medium high heat. Season mahi mahi fillets with salt and pepper, then grill for 4 6 minutes per side or until cooked through. Remove from heat and let rest for 5 minutes.
3. In a large bowl, combine pineapple, mango, papaya, red onion, jalapeño, lime zest, and lime juice. Season with salt and pepper, then toss gently to combine.
4. To serve, divide cooked quinoa among six plates, top with grilled mahi mahi fillets, and spoon tropical fruit salsa over the top. Garnish with fresh cilantro and enjoy!

Chef’s Insight

To add extra flavor to the coconut lime quinoa, stir in a pinch of smoked paprika or ground turmeric.

Notes

To ensure a tender and flavorful mahi-mahi fillet, be sure to let it rest for a few minutes after grilling.