“Delightful Hawaiian Paleo Dinner: Grilled Mahi-Mahi with Tropical Salsa & Cauliflower Rice”

Allergens

Fish (Mahi-Mahi)

Ingredients

• 4 Mahi
• Mahi fillets (6 oz each)
• Salt and black pepper, to taste
• 1 tbsp avocado oil
• 1 medium cauliflower, riced
• 1 cup fresh pineapple, diced
• 1/2 red bell pepper, chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1 tbsp coconut aminos

Instructions

1. Season mahi mahi fillets with salt and black pepper, to taste. In a large pan, heat avocado oil over medium high heat. Add mahi mahi fillets and cook for 4 5 minutes per side or until cooked through. Remove from pan and set aside. In a bowl, combine diced pineapple, red bell pepper, red onion, cilantro, lime juice, and coconut aminos to create the tropical salsa. In another pan, heat a tablespoon of avocado oil over medium heat. Add riced cauliflower and cook until softened. Season with salt and pepper, to taste. To plate, place a bed of cauliflower rice on each plate, top with grilled mahi mahi fillet, and spoon the tropical salsa over the top.

Chef’s Insight

To add more flavor to the mahi-mahi, try marinating it in a mix of coconut aminos and lime juice for 30 minutes before cooking.

Notes

Be sure to use fresh pineapple for the best flavor in this dish.