Hawaiian inspired Mahi Mahi

Hawaiian inspired Mahi Mahi!

I recently came back from an amazing get away to beautiful Maui. It is the most gorgeous place on earth! What was so fun were the treasure hunts to find the local coconut and fruit stands… where you can’t get it any fresher! My favorite was watching how they would chop open the coconut right in front of you then hand you straws to enjoy right there. Tasted like heaven. We also tried the famous Maui pineapple which was out of this world delicious! Everything we ate was super fresh, light, and infused with flavor. I was a happy girl!

Seeming how I brought back some of the Maui pineapple and I have a slight addiction to anything coconut, I wanted to make something different in the kitchen. While I was at the grocery store today, I thought of Mahi Mahi, and started thinking to pair with sweet and spicy. With some helpful cooking tips from the gentleman at the store, my creative juices starting flowin!

Now, most of my cooking involves “A little bit of this, and a little bit of that,” which usually turns out great, but Im not always able to recreate! So, I decided to write this as I went along to make sure I could pass it along to you. It was super simple and literally took less than 25 minutes- prep and cook!

I’ll break the recipe into three parts so you can prepare each and then put it all together in the end.

All ingredients:

• 4 ounce Mahi Mahi (wild caught)
• 1 lime and 1 orange
• ½ tsp coconut oil

• 1 cup fresh pineapple
• ½ cup pico de gallo
• Fresh cilantro, chopped

• ½ cup quinoa
• ½ cup kale
• ½ cup coconut water
• Fresh basil, chopped

Mahi Mahi

4 oz Mahi Mahi (wild caught)

½ tsp coconut oil

Salt and pepper

Place the coconut oil in the pan and turn on medium-high heat. Place the fillet flesh side down for 2 minutes. Then flip, skin side down for another two minutes. Next, take the lime and ½ orange and squeeze into the pan (carefully as it will be hot!). Then cover the pan for 4 minutes.

Quinoa with Kale

Cook the quinoa on the stove top with coconut water! This really makes a difference. Boil the coconut water and let the quinoa simmer for 10-15 minutes (depending on your preference). Once ready, drain and return to the stove top. Stir in the kale and add a little squeeze of the juice from the orange and add the chopped basil.

Pineapple salsa

Chop the pineapple and the pico de gallo mixture (onions, tomatoes, and cilantro

Now dish up your plate and enjoy! Set your mind as if you are eating just steps away from the beach in Hawaii!