Pan-Seared Mahi Mahi with Basil Pesto Sauce (Gluten Free, Dairy Free, Low FODMAP)
No matter what you're making, if you start with great ingredients, you'll likely end up with something delicious. I base all of my recipes on whole-food, great-quality ingredients (including those dishes I don't even really consider "recipes" because I just throw it together without much thought).
If you put good quality into something, you'll get good quality out of it.
So I always go with fresh, high-quality, wild-caught fish, and organic meats, and organic produce whenever I can. If I am flooding my body with pesticides and hormones from poor-quality ingredients, then what's the point of trying to eat healthy and life a healthy life?
This recipe is a staple for me. Pan-seared Mahi Mahi that's so versatile that I can pair it with or throw it on top of just about anything as a healthy, lean protein option for my meals throughout the week. Cook a big piece of it and you'll have leftovers for days.
In this recipe, I topped it with my favorite Basil Pesto Sauce, which takes it to this beautiful piece of fish to the next level.
The way I prepared this fish is light, fresh, and really allows the pure, high-quality ingredients shine. And that's always what I'm going for!
Ingredients: 1 lb wild-caught Mahi Mahi (what I used was an Ecuador-imported wild-caught Mahi Mahi from my local Whole Foods MoCo). 1 tsp avocado oil a few pinches sea salt 1/4 tsp smoked paprika juice of half a lemon Recipe for Basil Pesto Sauce can be found here.
Directions: In a large pan, heat avocado oil on medium-high heat.
While the pan is heating, season the top side of the fish with lemon juice, salt, and smoked paprika.
Once the pan is hot, add the fish, top-side down (the skin side should be face-up), and allow to sear for 1 minute. Then turn down the heat to medium-low. Keep cooking until fully cooked through (cooking times will vary depending on the thickness of the cut of fish). It can take anywhere from 5-10 minutes to cook through. You'll know it's done when the filet, when pushed on, is a bit firm, but not too firm, as you don't want to over cook). Near the end of cooking (after about 5 minutes), flip the fish so that the skin-side is down in the pan, so that heat can cook through to the center of the fish to finish it off.
Top with basil pesto sauce and serve immediately.
Makes about 4 good servings.