Blog Archives

Pan-Seared Mahi Mahi over Cauliflower Coconut Rice and Spaghetti Squash

Posted by Dr. Lori Arnold

9

Pan-Seared Mahi Mahi over Cauliflower Coconut “Rice” and Baked Spaghetti Squash

Gluten-Free, Dairy-Free, Sugar-Free, Low-Carb, Paleo

Ingredients

4 Wild Mahi Mahi filets, rinsed and patted dry

2 Tbsp Organic Coconut Oil

½ tsp Dill

Dash Himalayan Sea Salt, to taste

½ tsp All Purpose Seasoning Mix (I prefer Trader Joe’s 21 Seasoning Salute or Bragg’s Organic Sprinkle 24 Herbs and Spices Seasoning)

1 medium Spaghetti Squash

For Coconut “Rice”:  Follow recipe for Cauliflower Coconut “Rice” 

Optional:  Bragg’s Organic Hawaiian Fat Free Dressing and Marinade

Instructions:

  1. Preheat oven to 425 degrees F.
  2. Cut spaghetti squash length-wise down the middle and clean out “guts”. Place squash on baking pan, cut side down, and bake for 30-35 minutes.
  3. In a separate pot, prepare Cauliflower Coconut Rice according to recipe.
  4. Make sure the spaghetti squash is cooked completely before starting the fish.
  5. In a large sauté pan over medium heat add coconut oil. Once hot, add mahi mahi. Season each filet with dill, sea salt and all-purpose seasoning.
  6. Cook mahi mahi for 5-7 minutes, flipping each filet after 4 minutes. The fish will flake when done.
  7. When spaghetti squash is done, remove from oven. Take a fork and “loosen” the strands so it looks like spaghetti noodles. Place a bed of squash noodles on a plate.
  8. Next, add a ½ – 1 cup of the cauliflower “rice” on top of the noodles.
  9. Finally, top with a filet of pan seared mahi mahi. Garnish with your favorite fresh herbs like cilantro or parsley, or fresh mango slices.
  10. TIP: For an extra interesting flavor, I drizzle a little Bragg’s Organic Hawaiian Fat Free Dressing and Marinate and a pinch of sea salt over the dish before serving. It enhances the flavors.

Gluten-Free Coconut Cauliflower Rice

Posted by Dr. Lori Arnold

10

Gluten-Free Coconut Cauliflower “Rice”

Gluten-Free, Dairy-Free, Sugar-Free, Low Carb, Vegan, Paleo

Ingredients

1 Head Cauliflower, cleaned, stem removed, chopped roughly

2 Tbsp Coconut Oil

¾ cup Organic Canned Coconut Milk (I prefer Natural Value Natural Coconut Milk)

½ cup Unsweetened Coconut, finely shredded

Pinch of Himalayan Sea Salt

Instructions

  1. Add chopped cauliflower to a food processor and pulse until the cauliflower is “rice” consistency.
  2. On medium heat, add coconut oil and cauliflower to a medium pot. Mix well.
  3. Add coconut milk with a pinch of salt and mix well.
  4. Cook over medium heat for 10-12 minutes, stirring occasionally. Cook cauliflower until soft.
  5. Once cauliflower is soft, add shredded coconut and stir until well blended in the pot, and reduce heat to warm.
  6. Serve immediately.
  7. TIP: I like to serve this side with a flaky white fish like mahi mahi or halibut. Use this “rice” in any recipe that calls for a side of coconut sticky rice. If you want a little “sweeter” rice, add 1 tsp of Erythritol or a packet of Stevia, to taste.