“Delicious Hawaiian Paleo Lunch: Grilled Mahi-Mahi with Pineapple Salsa and Cauliflower Rice”

Allergens

Fish (Mahi-mahi), Nuts (Macadamia nuts)

Ingredients

• 6 Mahi
• mahi fillets (6 oz each) 2 cups fresh pineapple, chopped 1 red bell pepper, diced 1/2 cup red onion, finely chopped 2 tbsp cilantro, chopped 2 cloves garlic, minced Juice of 2 limes Salt and black pepper, to taste 1 head cauliflower, riced 1 tbsp coconut oil 1/4 cup macadamia nuts, chopped (optional)

Instructions

1. Preheat the grill to medium high heat. Season the mahi mahi fillets with salt and black pepper to taste. Grill the fillets for 4 5 minutes per side or until fully cooked and flaky. Set aside.
2. In a mixing bowl, combine the pineapple, red bell pepper, red onion, cilantro, garlic, lime juice, and a pinch of salt and black pepper to taste. Mix well and set aside.
3. Heat coconut oil in a large pan over medium heat. Add the riced cauliflower and cook for 5 7 minutes or until tender. Season with salt and black pepper to taste. Stir in the macadamia nuts, if using. Keep warm.
4. To serve, place a bed of the cooked cauliflower rice on each plate, top with a grilled mahi mahi fillet, and spoon the pineapple salsa generously over the fish.

Chef’s Insight

For added flavor, marinate the mahi-mahi fillets in a mixture of lime juice, garlic, and salt for 30 minutes before grilling.

Notes

For an extra touch, garnish with fresh cilantro leaves before serving.