Mahi-Mahi with Fungi | Charlotte Cooks

mahi-mahi

🥗Healthier: cod

💰Cheaper: tilapia

Cod is lower in calories and tilapia is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor while being dairy-free.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried or frozen herbs can be more accessible and have a longer shelf life.

Preheat the grill or oven to medium-high heat.

Pat the mahi-mahi fillets dry with a paper towel.

Brush both sides of the fillets with olive oil.

Season the fillets with salt, black pepper, and paprika.

Add minced garlic and lemon juice to the fillets, ensuring even coverage.

Let the fillets marinate for 15-20 minutes.

Place the fillets on the grill or in a hot skillet.

Cook for 4-5 minutes on each side until the fish flakes easily with a fork.

In a separate pan, melt butter over medium heat.

Sauté chopped onion and bell pepper until softened, about 3-4 minutes.

Stir in coconut milk and chili flakes, simmering for 2-3 minutes.

Serve the mahi-mahi topped with the sautéed vegetables and fresh cilantro.

Cooking Techniques

Spice Level:

Allergens