My daughter and I really enjoyed the following recipe from Everyday Paleo with a bit of modifications, basically because I make a lot of silly mistakes.
- 3 carrots, sliced
- 2 tablespoons coconut oil
- 5 green onions, diced
- ½ teaspoon FRESH grated ginger
- 1 teaspoon crushed garlic (pressed and not minced or any other form)
- 1/2 pound of mahi mahi pieces
- 1 tablespoon fresh lemon juice
- 1/3 cup chicken broth
- 1 tablespoon coconut aminos or 1/2 teaspoon of wheat free tamari
- Fresh ground black pepper and sea salt to taste
- Saute the carrots in 2 tablespoons of the butter or coconut oil over medium heat for 5-7 minutes or until the carrots start to brown.
- While the carrots are cooking, mix the chicken broth, coconut aminos or tamari and black pepper (minimal) together in a bowl and set aside.
- Add the green onions to the carrots and cook for another minute.
- Add the lemon juice, ginger, and garlic to the pan and sauté just until the veggies are coated with the ginger and garlic. Sprinkle with a little sea salt, stir again, and remove the carrot mixture from the pan and set aside.
- Add the remaining tablespoon coconut oil to the same pan and melt over medium heat. Add the fish pieces and cook for 1 minute on each side, making sure that your pan is nice and hot so that the fish sear and turn golden brown on each side.
- Pour the chicken broth mixture that you made earlier over the fish, cover and cook for another 1 – 2 minutes or until the fish is tender and flakes apart easily. Do not overcook!! Serve the fish over the gingered carrots and be ready to fall in love….
Serves 1 adult and a toddler 😉
A great adventure and one that Loren really enjoyed. Will definitely be made again with real ginger and less pepper.