Ingredients
For the Mahi-Mahi
- 2–3 fillets mahi-mahi
- Oil to coat (I used coconut oil spray)
- 2 tablespoons melted ghee
- A pinch of salt and pepper
For the Cauliflower Rice:
- 1 head cauliflower, riced
- 3/4 cup of the thick white coconut cream from canned coconut cream or canned coconut milk
- 2 tablespoons coconut oil
- 1/3 cup shredded coconut flakes
For the salsa:
- 1 large mango or 2 small mangos, skinned and diced
- 1/2 cup diced red onion
- 1/2 medium red pepper, finely diced
- 2 green onions, diced
- 1/2 jalapeño, seeded and finely diced (can also use a Serrano pepper)
- Juice of 1 lime
- 1 teaspoon salt
- Optional: 1 avocado, diced
Instructions
- Combine everything for the salsa and set aside in the refrigerator
- In large skillet, heat coconut oil and add in cauliflower rice
- Let cauliflower cook for about 5 minutes and then add the coconut cream and shredded coconut
- Stir to combine and let sit for another 5 minutes, stirring occasionally
- While the cauliflower rice is cooking, get the fish ready
- Spray and brush on the oil and ghee (butter) and lightly salt and pepper
- Once the cauliflower rice is finished, turn stove off but leave rice there
- On the grill or a grill pan, grill mahi-mahi for 4-6 minutes on each side
- Turn the stove back on and just reheat the cauliflower rice
- Remove from heat, plate the fish over the rice and top with the salsa!
- Serve and enjoy!
Find it online: https://www.wholekitchensink.com/paleo-mahi-mahi/