Cravings Blog

Mahi Mahi: Here’s a healthier version

Jason Dill, Herald sports reporter and chef du jour
Jason Dill, Herald sports reporter and chef du jour Herald staff photo

It was a couple years ago when I decided to make a swift change to my diet. A buddy of mine and I chose to eat Paleo, which looked like a fad on the surface.

But the more we took a look at what comprises Paleo, it just made sense. So I hit the kitchen to whip up my meals a lot more than the pre-Paleo days. And during the course of this journey, my love of seafood — I grew up down the road in Sarasota — was a gravitating force to try.

Aside from salmon, I found a recipe for Mahi. I decided to make some substitutions to keep it healthier (the fish is even wild caught). So here’s how you make the dish (and make sure to double, triple or quadruple depending on how many you’re cooking for):

Mahi with Lime and Ginger

6-8 ounce piece of Mahi Mahi fillet

1 lime, juiced

2 Tbsp. coconut aminos (soy sauce substitute)

1 Tsp. fresh ginger root

1 Tsp. coconut oil

Salt and pepper (optional)

1. Clean the fish. Simply rinse and pat dry with a paper towel. I get my Mahi without the skin on.

2. Season with salt and pepper, if you wish. Combine lime juice, grated ginger root and coconut aminos with Mahi into a plastic bag.

3. Leave marinated Mahi in fridge for anywhere from 10-30 minutes.

4. Heat pan on stove over medium with coconut oil. Cook Mahi, discarding the remaining marinade sauce from bag, on hot surface for about 6 minutes per side for a 1-inch fish. You want to cook it through until it is opaque in color.

5. When finished cooking, serve with sides. This time, I made quinoa and green beans. The quinoa was cooked on the stove from a package, while the green beans were steamed for about 5 minutes.

6. Eat and enjoy.