Mahi Mahi with Poblano Red Onion Sauté and Zucchini Risotto

4.50 from 2 votes

Mahi Mahi with Poblano Red Onion Sauté and Zucchini Risotto

Spicy and sweet glazed fish pairs well with quickly seared peppers and onions with a bed light yet creamy zucchini for a fast and delicious Mexican-inspired meal.

Course Main Course

Cuisine Latin American, Mexican

Keyword chili, dinner, easy, fast, fish, Latin American, lunch, mahi mahi, main, mexican, poblano, protein sparing modified fast, PSMF, seafood, zucchini

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 336kcal

Author Jenny Ross

Ingredients

Poblanos and Red Onions

1 teaspoon avocado oil
1 poblano stem and seeds removed, sliced into strips, omit for nightshade-free (a nice swap/variant is to use sliced fennel)
1/2 red onion sliced thin
salt to taste

Zucchini Risotto

1 tablespoon butter or butter flavored coconut oil for dairy-free
1 zucchini shredded
4 tablespoons chicken stock
2 teaspoons cilantro
salt to taste

Fish

2 garlic cloves minced
2 teaspoons chipotle in adobo
1 tablespoon keto-friendly maple syrup or 2 tablespoons coconut aminos
1 tablespoon lime juice
1/8 teaspoon oregano
1 pound Mahi Mahi or other firm white fish
salt and pepper to taste
1 teaspoon avocado oil

Instructions

Heat a large non-stick pan over medium high heat. Add the oil along with the onion and pepper. Cook, stirring occasionally until the onions are soft and translucent and the peppers are tender, about 10 minutes. Season to taste with salt and pepper and transfer to a bowl, set aside. Do not clean the pan.
Heat the butter in the now empty pan over medium-high heat. When melted, add the zucchini and broth and cook until it is softened and most of the moisture is cooked off, about 5-10 minutes. Season to taste with salt, stir in cilantro, and set aside. Do not clean the pan.
Combine the garlic, chipotle, syrup or coconut aminos, lime juice, and oregano in a small bowl and set aside. Season the fish with a bit of salt. Add the oil to the pan and when hot, add the fish. Cook over medium-high heat cook until opaque a little over half way through, about 3-5 minutes. Flip and cook the second side until opaque throughout, another 3-5 minutes. Remove fish to a plate and add the reserved bowl of sauce to the pan and cook until reduced and thickened, about 2 minutes more. Add back the fish, turn to coat in sauce.
To serve, plate the zucchini and peppers, top with fish filets, and spoon any remaining sauce over top.

Notes

Protein:Energy Ratio: 2.2

Nutrition