Low FODMAP Cilantro Lime Mahi-Mahi
Total time25 min
Prep time10 min
Cook time15 min
4.8(17)
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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
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 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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