AIP Friendly Cilantro Lime Mahi-Mahi
Bright, zesty, and deeply satisfying, this pan-seared mahi-mahi is the kind of weeknight dinner that feels far more impressive than the effort it takes. The fillets get a quick rub of turmeric, ground ginger, and sea salt before hitting a hot skillet with coconut oil, building a gorgeous golden crust in just a few minutes per side. What really makes this dish sing is the pan sauce — coconut aminos stand in for soy sauce beautifully, delivering that savory depth without any of the grains or legumes that are off the table on an autoimmune protocol. Fresh lime juice, lime zest, garlic, and grated ginger round it all out into something bright and aromatic that you'll want to spoon over everything. Cilantro stirred in at the very end keeps the herb flavor fresh and vibrant rather than cooked down and muted. It comes together in one skillet, serves four, and checks every box without requiring any specialty swaps or complicated workarounds — just clean, flavorful ingredients doing exactly what they're supposed to do.
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Learn more →Ingredients
4 servings
- 4 mahi-mahi fillets (about 6 oz each), skin removed
- 1 tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp coconut oil
For the sauce
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 3 tbsp coconut aminos
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 1 tbsp olive oil
- ¼ cup fresh cilantro, roughly chopped
For serving
- lime wedges, for serving (optional)
Instructions
- 1
Pat the mahi-mahi fillets dry with paper towels. In a small bowl, stir together the salt, turmeric, and ground ginger, then rub the mixture evenly over both sides of each fillet.
- 2
In a separate small bowl, whisk together the minced garlic, grated fresh ginger, coconut aminos, lime juice, and lime zest. Set aside.
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