Pan-Seared Mahi Mahi over Cauliflower Coconut Rice and Spaghetti Squash
Posted by Dr. Lori Arnold
Pan-Seared Mahi Mahi over Cauliflower Coconut “Rice” and Baked Spaghetti Squash
Gluten-Free, Dairy-Free, Sugar-Free, Low-Carb, Paleo
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
- Preheat oven to 425 degrees F.
- 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.
- In a separate pot, prepare Cauliflower Coconut Rice according to recipe.
- Make sure the spaghetti squash is cooked completely before starting the fish.
- 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.
- Cook mahi mahi for 5-7 minutes, flipping each filet after 4 minutes. The fish will flake when done.
- 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.
- Next, add a ½ – 1 cup of the cauliflower “rice” on top of the noodles.
- Finally, top with a filet of pan seared mahi mahi. Garnish with your favorite fresh herbs like cilantro or parsley, or fresh mango slices.
- 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.