I love Mahi-Mahi and I love Garlic, so I had to make some Garlic Mahi-Mahi when I saw some great looking cuts at the fish market. You can change your fish to whichever one you like most (Wild-Caught Salmon, Tilapia, etc.). I have even made this with Scallops, Tiger Prawns and Shrimp. Pair this with some steamed vegetables and you have a perfect meal for the AdvoCare 24-Day challenge Cleanse Phase. If you’re in the Max phase, add a little jasmine or brown rice for a slightly more dense meal.
Ingredients for Garlic Mahi-Mahi
- Two Pieces of Fresh Mahi-Mahi
- 1 TB Coconut Oil (You can use Olive Oil, but I love the flavor that Coconut Oil gives to this.)
- 1 tsp Minced Garlic
- 1 tsp Dried Parsley Flakes
- 1/2 tsp Cayenne Pepper (You can use Chili Powder if you would prefer.)
- Pinch of Pink Himalayan Salt (Regular Sea Salt will work, but Himalayan Sea Salt is Nutrient Dense)
Preparing the Garlic Mahi-Mahi
- Add the coconut oil to a pan on medium heat (Do Not Overheat).
- While the pan is heating up, sprinkle the parsley, cayenne pepper and sea salt on the Mahi.
- When the oil melts, add the garlic and allow to sauté for 1-2 minutes.
- Add the Mahi. Cook on both sides for 4-6 minutes or until the internal temperature is 140 degrees. It will flake when you stick a fork in it.