Gingered Carrots with Mahi Mahi
I have had a few requests for a fish recipe so last night I threw this dinner together with what I had in the house: some beautiful carrots, green onions, fresh ginger, and wild caught Mahi Mahi pieces. I wish now that I had made more of everything, it turned out to be more of a snack for me and the boys instead of an actual dinner but it was delicious!! I'll advise you now to double this recipe if you have a big family. Oh, and my kids like fish but they LOVED this meal and I would bet that if you are serving fish to your kiddos for the first time; this dish could be the one to get them excited about eating seafood (remember to let them help you cook to get them really excited about trying it!)
I have had a few requests for a fish recipe so last night I threw this dinner together with what I had in the house: some beautiful carrots, green onions, fresh ginger, and wild caught Mahi Mahi pieces. I wish now that I had made more of everything, it turned out to be more of a snack for me and the boys instead of an actual dinner but it was delicious!! I'll advise you now to double this recipe if you have a big family. Oh, and my kids like fish but they LOVED this meal and I would bet that if you are serving fish to your kiddos for the first time; this dish could be the one to get them excited about eating seafood (remember to let them help you cook to get them really excited about trying it!)
- 4 carrots, sliced
- 1 tablespoon fresh lemon juice
- â½ cup chicken broth
- 3 tablespoons grass fed butter or coconut oil
- 5 green onions diced
- â½ teaspoon fresh grated ginger
- 1 teaspoon crushed garlic
- 1 pound of mahi mahi pieces or other white fish of your ch
- 1 tablespoon coconut aminos or 1/2 teaspoon of wheat free tamar
- fresh ground black pepper and sea salt to taste
- Carbohydrate 2.91347624995378 g
- Cholesterol 0 mg
- Fat 0.0334999999928991 g
- Fiber 1.11045000000395 g
- Protein 0.627982499928315 g
- Saturated Fat 0.00542299999873603 g
- Serving Size 1 1 Serving (269g)
- Sodium 1.43337499980762 mg
- Sugar 1.80302624994982 g
- Trans Fat 0.0106569999978555 g
- Calories 11 calories
Step-by-step
- Saute the carrots in 2 tablespoons of the butter or coconut oil over medium heat for 5-7 minutes or until the carrots start to brown.
- While the carrots are cooking, mix the chicken broth, coconut aminos or tamari and black pepper together in a bowl and set aside.
- Add the green onions to the carrots and cook for another minute.
- Add the lemon juice, ginger, and garlic to the pan and sauté just until the veggies are coated with the ginger and garlic.
- Sprinkle with a little sea salt, stir again, and remove the carrot mixture from the pan and set aside.
- Add the remaining tablespoon of butter or coconut oil to the same pan and melt over medium heat.
- Add the fish pieces and cook for 1 minute on each side, making sure that your pan is nice and hot so that the fish sear and turn golden brown on each side.
- Now, pour the chicken broth mixture that you made earlier over the fish, cover and cook for another 1 – 2 minutes or until the fish is tender and flakes apart easily. Do not overcook!!
- Serve the fish over the gingered carrots and be ready to fall in love
Fresh grated ginger does the heavy lifting in this dish, providing an aromatic punch that cuts through the rich fat of grass-fed butter and the natural sweetness of root vegetables. When grating ginger, use a microplane to break down the fibrous root into a fine paste that distributes evenly without leaving woody fragments behind. Slicing the carrots uniformly ensures they reach the desired crisp-tender state simultaneously, while sautéing them over medium heat for five to seven minutes allows natural sugars to caramelize on the exterior before the interior loses its structural integrity. Green onions join the pan for only sixty seconds at the end of this cooking window to preserve their bright sulfur notes and crisp texture rather than letting them turn dull and mushy. Ensuring the pan is properly heated before introducing the mahi mahi pieces creates an immediate exterior crust that prevents sticking and locks in moisture during the brief finishing steam. Searing the fish for exactly one minute per side yields a golden exterior crust, after which pouring the chicken broth mixture and covering the pan creates a gentle steam bath that cooks the interior through in under two minutes without drying out the lean protein. Because mahi mahi transitions rapidly from tender to rubbery, removing the lid immediately when the flesh opaque flakes apart prevents overcooking. For dietary adjustments, swap the butter for coconut oil or replace the coconut aminos with an equal volume of wheat-free tamari depending on pantry constraints.
