Keto Hawaiian Luau Feast: Grilled Mahi-Mahi, Pineapple Salsa, and Coconut-Lime Cauliflower Rice Bowl

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 lbs mahi
• mahi fillets 1 tbsp avocado oil Salt and pepper, to taste 2 cups cauliflower rice 1/2 cup full
• fat coconut milk 1/4 cup fresh lime juice 1 tsp lime zest 1 cup diced pineapple 1/2 cup chopped red onion 1/4 cup chopped cilantro 1 jalapeño, seeds removed and finely chopped (optional) 1/2 tsp salt 1/4 tsp black pepper

Instructions

1. a. Prepare the mahi mahi by seasoning it with avocado oil, salt, and pepper to taste. Grill or pan sear until cooked through, then set aside. b. In a large skillet, combine cauliflower rice, coconut milk, lime juice, and lime zest. Cook over medium heat until the rice is tender and the liquid has been absorbed. Season with salt and pepper to taste. c. Combine pineapple, red onion, cilantro, jalapeño (if using), salt, and black pepper in a bowl to create the pineapple salsa. d. Assemble the dish by placing a serving of coconut lime cauliflower rice in a bowl, topping it with grilled mahi mahi, and garnishing with pineapple salsa.

Chef’s Insight

To add more flavor to the mahi-mahi, consider marinating it in a mixture of soy sauce, garlic, and ginger before grilling or pan-searing.

Notes

Be sure to adjust the seasoning to your preference, as some may prefer more or less salt and pepper.