Mahi Mahi with Coconut Shallot Sauce and Avocado Relish

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  • 5 (1)
35 MIN
2 SERVING
Medium

PROTEIN

68g

CARBS

76g

CALORIES

1283kcal

cholesterol

253mg

FAT

30g

SUGAR

29g

Ingredients

Serving

mahi mahi ( cut into two 4 ounce portions )

8 oz
2 cloves

soy sauce ( tamari soy sauce )

1 tbsp
2 tsp
2 tsp
1/8 tsp, ground

daikon ( peeled into ribbons with a vegetable peeler )

1 cup

carrot ( peeled into ribbons with a vegetable peeler )

1 cup
2 tbsp

ginger ( freshly minced )

1 tbsp, chopped
1 tablespoon
1 tsp
1/4 tsp

shallot ( finely chopped )

100 g
1 tsp
1/2 cup
1/4 tsp

avocado ( peeled and diced )

1 avocado, NS as to Florida or California

shallot ( finely chopped )

1/2 shallot

jalapeno ( seeded and finely chopped )

1 pepper
2 tsp
1/4 tsp

tomato ( peeled and diced )

1 medium whole (2-3/5 dia)

Mahi Mahi with Coconut Shallot Sauce and Avocado Relish

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  • 5 (1)

Instructions

Step 1 (Mahi Mahi)

Combine garlic, tamari, lime, olive oil, and pepper in a small dish.

Step 2 (Mahi Mahi)

Rub mixture over mahi mahi and let marinate while you prepare the other items.

Step 3 (Mahi Mahi)

When ready to cook, heat a lightly greased grill pan to medium heat.

Step 4 (Mahi Mahi)

Add mahi mahi pieces and cook about 4-5 minutes per side until fish flakes easily with a fork.

Step 5 (Mahi Mahi)

Serve hot with coconut shallot sauce and avocado relish over top.

Step 1 (Daikon Radish Carrot Slaw)

Toss all ingredients together in a small bowl.

Step 2 (Daikon Radish Carrot Slaw)

Let the slaw marinate to blend the flavors while you prepare the sauce, the relish, and cook the fish.

Step 1 (Sauce)

In a small saucepan, sauté shallot in olive oil for 5 minutes.

Step 2 (Sauce)

Add coconut milk and salt and cook until sauce has thickened, about 5 minutes.

Step 3 (Sauce)

Let cool slightly and spoon over mahi-mahi to serve.

Step 1 (Avocado Relish)

Combine all ingredients in a small bowl and toss gently.

Step 2 (Avocado Relish)

Serve over top the mahi-mahi.

Notes:
The Coconut Shallot sauce and the slaw can be made a day in advance. Cover it and store it in the refrigerator. Mahi Mahi can be left to marinate covered in the fridge up to a day in advance. Avocado relish is best served immediately but can be made up to a day in advance and stored in a covered container in the fridge. The avocado may turn slightly brown but the flavors will still be good.

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