Polynesian Grilled Mahi-Mahi with Coconut Lime Quinoa & Roasted Sweet Potatoes
This Paleo Polynesian Grilled Mahi-Mahi with Coconut Lime Quinoa & Roasted Sweet Potatoes recipe is a simple and flavorful dinner option that combines exotic island ingredients with healthy cooking techniques. The dish is easy to make, yet bursting with mouthwatering flavors and textures, making it perfect for those following the Paleo diet or looking for an exotic culinary experience.
Allergens
Fish (Fish allergy), Coconut (Coconut allergy)
Ingredients
- 4 (6 oz) Mahi
- Mahi fillets
- 1 cup uncooked quinoa, rinsed
- 1 can (13.5 oz) coconut milk
- 2 cups water
- Zest and juice of 2 limes
- 4 sweet potatoes, cubed
- Olive oil
- Salt and pepper, to taste
- Fresh cilantro leaves for garnish
Instructions
- Preheat the oven to 400°F (200°C). Toss sweet potato cubes in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 25 minutes, until tender and golden brown.
- Rinse quinoa under cold water. In a saucepan, combine quinoa, coconut milk, lime zest, and 2 cups of water. Bring to a boil, reduce heat to low, cover, and cook for 15 20 minutes or until the quinoa is cooked and has absorbed the liquid. Remove from heat and fluff with a fork. Stir in lime juice.
- Preheat a grill or grill pan to medium high heat. Brush mahi mahi fillets with olive oil, salt, and pepper. Grill for 4 5 minutes per side or until cooked through and opaque.
- Serve the grilled mahi mahi atop the coconut lime quinoa and alongside the roasted sweet potatoes. Garnish with fresh cilantro leaves.
Chef’s Insight
To add an extra burst of flavor, drizzle the mahi-mahi with a touch of coconut aminos or tamari before grilling.
Notes
This recipe uses coconut milk and quinoa, both of which are staples in Paleo diets. The fish is a great source of lean protein, while the sweet potatoes provide essential vitamins and minerals.