Cherry Salsa:

  • Score a handful of cherries into fourths – enough to top 2 fish fillets and then remove the pits.
  • For 2 servings, dice half of a small onion and add to the cherries in a mixing bowl.
  • Add the juice of half a lemon.
  • Add a handful of chopped fresh basil
  • Add 1 tsp. of honey and a dash of sea salt.
  • Pour in 1 tsp. of balsamic vinegar.
  • Mix well and chill in the fridge so the flavors can combine while you cook the fish

Mahi Mahi:

  • Drizzle a light coat of coconut oil (or oil of your choice) on the top side of the fillets. Sprinkle with sea salt and pepper to taste.
  • Heat 2-3 Tbs. of coconut oil (or other oil) on a grill pan or skillet over medium-high heat. Once the oil is hot, add the mahi-mahi, skin side down.
  • Cook on each side for 2-3 minutes until cooked through. When you flip, the skin should peel off fairly easily. Add the juice of half a lemon for extra flavor. Allow the fish to cool for 5 minutes before topping with the salsa.

 

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