Keto Hawaiian Surf & Turf: Grilled Mahi-Mahi and Ribeye Steak with Coconut Lime Quinoa

Allergens

Fish, Gluten-free (unless using a seasoning with gluten)

Ingredients

• 1. Mahi
• Mahi fillets (4 pieces, approximately 6 oz each) 2. Ribeye steaks (4 pieces, approximately 8 oz each) 3. Uncooked quinoa (1 cup) 4. Coconut milk (1 can, 13.5 oz) 5. Lime juice (2 limes, juiced) 6. Olive oil (1/4 cup) 7. Garlic cloves (4 cloves, minced) 8. Fresh cilantro (1 bunch) 9. Salt and pepper (to taste) 10. Crushed red pepper flakes (optional)

Instructions

1. Prepare the mahi mahi and ribeye steaks by seasoning them with salt, pepper, and crushed red pepper flakes to taste. Set aside.
2. In a saucepan, combine the uncooked quinoa, coconut milk, lime juice, 1/4 cup olive oil, minced garlic, and salt to taste. Bring to a boil, then reduce heat to low and simmer for 15 20 minutes until the quinoa is tender.
3. Preheat your grill or grill pan to medium high heat. Grill the mahi mahi fillets and ribeye steaks to desired doneness, approximately 4 6 minutes per side for the fish and 5 7 minutes per side for the steak.
4. Once cooked, remove the protein from the grill and let them rest for a few minutes before slicing or cutting into portions.
5. Chop fresh cilantro to garnish the dish.
6. Assemble the Keto Hawaiian Surf & Turf by placing a portion of coconut lime quinoa on each plate, followed by the grilled mahi mahi and ribeye steak. Garnish with fresh cilantro before serving.

Chef’s Insight

For an extra burst of flavor, marinate the fish and steak in a mixture of lime juice, olive oil, and minced garlic before grilling.

Notes

To increase the satiety value of this meal, consider adding a green side salad or roasted vegetables for added fiber and nutrients.