Foolproof Mahi-Mahi Filets 🐠

Mahi-mahi is one of my favorite white fish; they remind me of childhood trips to Costa Rica and Mexico, where it was a typical catch of the day, that I always enjoyed at the beach πŸ–

It’s dense texture brings a subtle yummy flavor which I like to enhance by simply seasoning it with salt and pepper, and eating it with my favorite keto mayonnaise (Chosen Foods MCT Mayo is great 🀩)! You can also give it a kick with lemon juice as well πŸ‹ enjoy it as a fish taco (in a tortilla swap) with guacamole πŸ₯‘ or in a salad πŸ₯—

I like to sear it in coconut oil, but ghee will work well too!

My go-to source of mahi-mahi is Vital Choice Seafood 🦞

This recipe will also work for fish like Atlantic cod or halibut. You can check out my guide to seafood here!

For one portion you need πŸ‘©πŸ»β€πŸ³

1 mahi-mahi filet (about 6 ounces) 🐠

Extra virgin coconut oil for searing πŸ₯₯

Sea salt and pepper πŸ§‚

Lemon juice πŸ‹

Keto Mayo for serving πŸ₯£

To make:

Heat up coconut oil or ghee in a pan. While that is melting, remove the fish from the packaging, pat it dry, and season it with salt and pepper.

Place the Fish into the hot coconut oil and sear for 4-5 minutes on one side. Then flip and sear until the fish is done on the other side. You can tell it’s ready when the flesh isn’t opaque. Usually another 4-5 minutes.

I like to add some lemon juice after it’s done cooking but this is totally optional.

My favorite go to sides are mashed cauliflower and carrot fries and zucchini and pepper hash or grilled veggies since this dish was often served with mashed potatoes or fries and broccoli at the resort 🍟πŸ₯¦ and of course my beloved mayonnaise, guacamole and primal ketchup. I suppose everyone needs a bit of nostalgia πŸ₯Ί

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