Updated: Sep 5
Stuck on what to make for dinner tonight? Here is a simple recipe that might tickle your fancy!
TOTAL TIME: 30 MINUTES
1 tbsp lime juice, divided
1 tsp each: salt & pepper, divided
4 raw mahi-mahi fillets, about 8 oz. each
2 tbsp + 2 tsp extra virgin olive oil, divided
1 jicama, thinly cut into long strips like matchsticks (should yield about 3 cups)
½ cucumber, thinly cut into long strips like matchsticks (should yield about 1 cup)
2 cups watercress, coarsely chopped
1 cup alfalfa sprouts
Combine one teaspoon of lime juice, a half teaspoon of both salt and pepper, and two teaspoons of oil in a small bowl. Brush the mahi-mahi fillets all over with the olive oil mixture.
Grill the mahi-mahi over medium-high heat until done, about 5 minutes per side (internal temperature of 145⁰F.)
For the slaw, combine the jicama, cucumber, watercress, and alfalfa sprouts in a bowl. Combine two teaspoons of lime juice, a half teaspoon of both salt and pepper, and two tablespoons of extra virgin olive oil in a small bowl. Drizzle over slaw, and toss to combine.
Per serving: 320 calories, 11g fat, 10g carbohydrates, 44g protein