Yup... I'm reaching for a title. Easter is over and done with. I actually did a chocolate-free Easter!! That's pretty impressive. We spend Sunday with hubby's family in Stoney Creek and it was amazing. Food was delish and the visit was even better! We spend the night in Niagara with my MIL and did some shopping in the morning before we made our way home. In our travels, we managed to find Mahi Mahi fish. Never had it before and I was intrigued. As I move more towards autoimmune protocol (AIP) I'm trying to incorporate wild-caught, sustainable seafood options in the effort to bring my omega 3:6 ratios closer to the 1:1 goal! This seemed like a great opportunity. If you haven't heard of Mahi Mahi before it's a large tropic fish, also known as dolphin fish, that is fast-growing, long-spawning and is considered a sustainable catch! It's a white fish that has a delicate texture and no fishy taste. OK... officially side-tracked... back to my story.
Anywho, we picked up the Mahi Mahi and decided we would try it for dinner. I wanted something that had a summer-y feel to it. This is what I came up with:
BBQ Mahi Mahi with Mango Reduction
4 - 4oz Mahi Mahi fillets
1/2 cup fresh, organic mango juice
1/2 teaspoon dried thyme
1/2 tablespoon coconut oil
pinch cayenne pepper
salt & pepper to taste
Preheat your bbq (or oven) to 400 degrees.
Place mango juice, pepper, thyme, and coconut oil in a small saucepan. Bring to a boil over medium heat and then lower heat and allow to simmer until reduced by 3/4. Set aside to cool slightly.
Tear off and form two "pouches", each one big enough to hold two fillets of Mahi Mahi. Drizzle with olive oil, and season with salt and pepper. In each pouch, drizzle with approximately a tablespoon of the mango reduction and then seal up each pouch. Place the pouches on the grill and cook for 10-12 minutes, until the flesh flakes easily.
Dish up the fish and drizzle remaining mango reduction over the fish. Enjoy.
I served mine with garlic roasted asparagus and roasted sweet potatoes. YUM!