Mahi-mahi is one of my all-time favorite fish. It’s easy to store and holds up well in the freezer. Definitely one of those hearty fish that nutrient dense. It’s also fairly easy to find. This is so fast to make you can throw it together in 15 minutes. You can serve it over steamed rice, Quinoa, or a cabbage slaw. It is also tasty by itself. To achieve a flavorful masterpiece, cook until the top is turning golden-brown and the fish flakes easily with a fork. Squeeze the lemon juice over the top just when you’re about to serve it. I also pop in a few grape tomatoes and garlic on a pan with sizzling olive oil for a more flavourful experience.
- 4 wild caught Mahi Mahi fish fillets
- 1 lemon
- 2 cups fresh basil, sage, cilantro and parsley, lightly packed
- 2 cloves garlic
- 1/2 cup olive oil
- 1/4 cup pine nuts
- 1/2 cup raw cheese, grated
- Mix herbs, garlic, pine nuts, and olive oil in a food processor. Keep processing until the mixture is creamy. Then, add the cheese.
- Using the above mixture, moisten the fish fillets with pesto sauce.
- In a pan over medium heat, heat the coconut oil until it starts to smoke. Then, sauté fish for approximately 3-5 minutes per side until fish flakes easily.
- Wipe the cooked fish fillets with pesto sauce and squeeze lemon on the top.