Tahini- Coconut Mahi-Mahi with Carrot-Pepper Salad

Categories: Fish and Seafood

Ingredients

• 2 Tbsp. tahini
• 2 Tbsp. coconut milk
• 1 Tbsp. Sambal Oelek (or Sriracha if not available)
• 1/8 to 1/4 tsp. minced ginger
• 1/8 to 1/4 tsp. minced garlic
• 2 (6oz.) mahi-mahi fillets
• Salt and pepper to taste
• coconut oil
• 1/2 cup shredded carrots
• 1 red bell pepper, very thinly sliced
• 1/4 cup fresh cilantro leaves
• Seasoned rice wine vinegar, to taste
• Crushed red pepper flakes

Directions

1. In a small bowl, whisk together the tahini, coconut milk, Sambal Oelek, ginger and garlic. If mixture seems too thick, whisk in a few tablespoons of water; set aside.
2. Season fish with salt and pepper on both sides.
3. Heat a thin film of oil in a cast-iron skillet or griddle until hot, but not smoking. Add fish and cook2 to 3 minutes per side, or until it flakes easily with fork.
4. Meanwhile, combine the carrots, bell pepper and cilantro in a medium bowl. Add a splash (or more)of seasoned rice vinegar and toss to coat. Sprinkle with red pepper flakes.
5. Serve fish with a dollop of sauce and the salad along side.

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