After 3 days of eating beef, my husband and I really need a break. Don’t get me wrong, I love beef, but I also need variety as well. My husband had asked me a few days ago to make some Hawaiian fish dish, and he mentioned he was in the mood for some mahi mahi. Lucky for him, the grocery store happened to have some beautifully thick mahi mahi filets! To make a tropical dish, I could only think of two ingredients that reminds me of our time in Hawaii, so I picked up some unsweetened shredded coconut and a fresh pineapple.
Cook Time: 15 minutes
Serving Size: 2
2 mahi mahi filets, about 8 oz each
1 cup unsweetened shredded coconut
4 large pineapple slices
1 cup white quinoa
1 tablespoon coconut aminos
Sea salt and freshly ground black pepper
1 cup coconut milk (make sure to use from a can, with only 2 ingredients listed: coconut and water)
Thoroughly pat the filets dry and sprinkle generously on both sides with salt and pepper.
Grill on medium heat for about 15 minutes, skin side down first and then flip after 7 minutes. During the least 5 minutes of cooking, place the pineapple slices on the grill, and cook for about 2 minutes per side.
While the fish is grilling, prepare the quinoa per the instructions on the bag. Once the quinoa has finished cooking, pour in the coconut milk and coconut aminos, mix thoroughly.
To prepare the dish, ladle a large scoop of quinoa on the plate. Top with the mahi mahi filet and sprinkle generously with the shredded coconut. Place 2 pineapple slices over top and enjoy!
One of the reasons I really love this dish is that it’s so easy to make. With a 14 month old running around, a quick and easy dinner is what we need. And did I mention it happens to be a delicious dish as well!