Keto Polynesian Seafood Feast: Grilled Mahi-Mahi with Coconut Lime Rice & Tropical Salsa

Allergens

Fish (Fish allergen), Coconut

Ingredients

• 1. 6 mahi
• mahi fillets (6 oz each) 2. 3 cups cauliflower rice 3. 1 can full
• fat coconut milk 4. 2 tbsp lime juice 5. 2 cups diced pineapple 6. 1 cup cherry tomatoes, halved 7. 1/2 cup red onion, finely chopped 8. 1/2 cup cilantro, chopped 9. 1 tsp garlic powder 10. Salt and pepper, to taste 11. Olive oil, for brushing

Instructions

1. In a large bowl, combine the diced pineapple, cherry tomatoes, red onion, cilantro, and lime juice. Season with salt and pepper, and let it rest in the refrigerator while you prepare the other components.
2. Heat a large skillet over medium heat. Add 1 tbsp of olive oil, and then add the cauliflower rice. Cook for 5 minutes, stirring occasionally, until slightly softened. Pour in the coconut milk and lime juice. Season with salt, pepper, and garlic powder. Bring to a simmer, cover, and cook for another 5 7 minutes or until the cauliflower rice is tender.
3. Preheat a grill or grill pan to medium high heat. Brush the mahi mahi fillets with olive oil and season with salt and pepper. Grill for about 4 minutes per side, or until cooked through and slightly charred.
4. To plate, spoon the coconut lime rice onto each of 6 plates, followed by a grilled mahi mahi fillet. Top with a generous scoop of the tropical salsa.

Chef’s Insight

To emphasize the aromatic qualities of this dish, add a few drops of essential oils such as lime or coconut to your diffuser while cooking.

Notes

Pair this meal with a refreshing tropical drink like a pina colada or piña punch to complete the island experience.