OKAY, so you guys always ask me if I’m vegan because so many of my recipes are vegan-friendly! But, NOPE! I’m not Vegan. Vegetarian. Gluten-free. Dairy-free. Carnivore. or Paleo! I’m just a little bit of everything! I strongly believe in balance & moderation and since I (thankfully) don’t really react badly to any foods (except red meat), I’m fortunate enough to be able to lead a healthy lifestyle that incorporates foods from all food groups (Some more than others, of course, but still a little bit of everything!).
ANYWHO, all this to say, this recipe is one of those that reflects my “everything-ness”! I’ve been eating lots of chicken, turkey, eggs & some dairy but I realized that I’ve been skimping a bit in the fish department! So, this week, instead of meal prepping chicken like I usually do, I went the fish route! It feels good to change things up every now & then, ya know?
I’m more of a white flakey fish girl than a salmon girl. It’s always been that way! So, naturally, I decided to make some mahi-mahi (but this recipe will totally work with any other white fish, salmon or tuna).
If you’re not familiar with it, mahi-mahi is often referred to as “dorado” on restaurant menus!
- A 3-ounce serving will ring you in at a whole 20g of protein! & Get this? The protein in mahi mahi is considered a complete protein, meaning that it provides ALL the ESSENTIAL AMINO ACIDS your body cannot produce on its own.
- NONE of the fat in mahi mahi is unhealthy or saturated! (but it’s also not your go-to fish for omega-3 fatty acids! You win some, you lose some!)
- In terms of nutrition, mahi mahi is a source of ALL 8 B VITAMINS! OH YES. You had me at B vitamins. As you guys know, B vitamins are crucial for nerve cell function, red blood cell function, mood regulation, energy, brain development + hormone production!
- Mahi mahi is also rich in potassium, which helps control fluids & minerals in the body & in turn, regulating blood pressure, digestion energy levels.
- It also contains selenium, which is a known antioxidant, that helps fight free radicals in the body!
- Obvi, like with most fish, mercury is a concern (for some people more than others, i.e. children, elderly, those with compromised immunity or pregnant/nursing women). BUT, mahi mahi is considered a fish with a “moderate” amount of mercury, so as long as it’s consumed in moderation, you’ve got nothing to worry about!
SO YEP, MAHI MAHI IS HEALTHY! (IN CASE YOU HAD A DOUBT, YA KNOW)
Okay, now, let’s talk about this recipe. I know this one is going to become a classic!
- Made with just 10 ingredients!
- Ready in just under 25 minutes!
- Healthy, full of protein & good fats!
- Great meal prep idea for filling lunch &/or dinner!
- Pairs well with any & all roasted veggies / rice / quinoa etc.
- Perfectly broiled on the outside & scrumptiously flaky on the inside!
- Perfect balance between savoury ginger, tangy garlic, citrusy lemon & sweet coconut!
- Gluten-free, grain-free, nut-free, refined sugar-free!
- Low sodium (swapped the soy sauce for coconut aminos!)
PRETTY DAMN AWESOME, NO?
OKAY, so I don’t know about you guys, but I’m a firm believer in the fact that THE DELICIOUSNESS OF FISH IS ALL IN HOW YOU COOK IT (or rather, how long). THE SECOND YOU OVERCOOK FISH, GOODBYE. No joke. Like, my fish needs to be perfectly flaky. Not too “done”. But still roasted AF & charred / crispy on the outside. It needs to MELT IN MY MOUTH, OKAY?
If you listen to me & following my cooking instructions (My goodness, I sound like a tyrant), YOU WILL ACHIEVE THIS AND BE HAPPY AF.
Now, speaking of instructions, let me tell y’all about that simple AF ingredients list.
My loves, YOU WILL NEED:
- 2 large mahi-mahi fillets (You can also use any other type of white fish, salmon or tuna);
- 1 cup of fresh cilantro (Sub for parsley, if you prefer!);
- 4 cloves of garlic, MINCED;
- 1 small red onion, SLICED FINELY;
- The juice of 1 organic lemon;
- 1 tbsp. of Naked Coconuts Coconut Soy-Free Seasoning (a.k.a. coconut aminos) (If you don’t have coconut aminos, you can replace it with reduced-sodium soy sauce or gluten-free Tamari);
- 1-2 tsp. of coconut flower syrup (Sub with pure organic maple syrup or raw organic unpasteurized honey, if you prefer!);
- 1/2 tsp. of black pepper;
- 1 1/2 tsp. of ground ginger;
- Sea salt for seasoning!
NOW, for that HOW-TO?
- Preheat your oven to 400F & line a baking sheet with parchment paper;
- Cut your fillets in half, so that you’re left with four perfectly-portioned pieces of fish;
- Place your fish in a medium mixing bowl & add all the other ingredients to the bowl;
- Gently toss your fish in the ingredients so that all the fish is evenly coated in the spices/cilantro & sauce;
- Once your fish is coated in the marinade, place it on the parchment-lined baking sheet. Make sure to divide the onions/cilantro evenly amongst the pieces of fish! (Obviously, DON’T PILE THEM, but you should have ample room not to do that!);
- Bake this deliciousness at 400F for 16 minutes THEN… FOR THE BEST PART, the part where these babies become ROASTED & CHARRED AF, set your oven to a HIGH BROIL & broil for 3 minutes!
- Remove the fish from the oven & serve immediately OR let cool completely then store in an airtight container & refrigerate!