I love working with seafood because there are so many ways to not only prepare it, but season it. Mahi-mahi is very versatile fish with a mild sweet flavor. The flakes are large and moist, and the texture is generally firm. Kid Two says it reminds him a lot of chicken.
Today I’m sharing a recipe that everyone fell head-over-heels in love with and insisted I make it again the next day. It comes together fast (which I love), and leaves you feeling like you’ve just left a five star establishment. Well, maybe 3 star if you’re at our house where the plates are paper and there’s no white linen on the table. 🙂 Though, did you hear about those street food vendors that received Michelin Stars?? You know the plates are disposable there too… Perhaps we’re back to 5 stars… I digress. On to the recipe.
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Shellfish, Sesame, Apple, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Cruciferous, Garlic, Latex Cross Reactive Foods (H/M), Legume, Lupin, Mushroom, Mustard, Oat, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Seeds, Squash & Gourd, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: Diabetic, Fructose Intolerance
Compatible With: Citrus Free, Corn Free, Rice Free, AIP Paleo, GAPs, Paleo, SCD