SERVES 2 • PREP TIME: 10 MINUTES • COOK TIME: 15 MINUTES
LOW-CARB • LOW-FAT/LOW-CHOLESTEROL • LOW-SODIUM
30 MINUTES OR LESS, ONE-POT
Mahi mahi is a rich source of lean protein, vitamin B
6
, and niacin. This lean, mildly sweet fish dish is packed with flavor from the toasted aromatic sesame oil, caramelized leeks, and zesty ginger. It is paired with peppery bok choy for a delicious, one-pot union. This will pair beautifully with the
Quinoa, Edamame, and Carrot Salad with Ginger-Sesame Dressing
or on top of ½ cup of tri-color quinoa.
2 teaspoons toasted sesame oil
1 whole leek (including green top), diced (about 2 cups)
1 packed tablespoon grated ginger
3 bunches baby bok choy, separated
2 (4-ounce) mahi mahi fillets, skinned
¼ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
1
.
Heat a 5-quart pot over medium heat, pour in the sesame oil, and add the leek. Sauté until fragrant and translucent, 1 to 2 minutes.
2
.
Add the ginger and bok choy, stir to combine, and cover for 5 minutes, until the dish is fragrant and the bok choy is fork-tender but not soft.
3
.
In the pot, move the bok choy to the side and add the mahi mahi fillets so that they touch the surface of the pot. Season the fillets with the pepper and garlic powder and cook for 3 minutes, until
the skin and ¼ inch from the bottom turns white.
4
.
Flip the mahi mahi and add the leek, ginger, and bok choy mixture on top. Cook for another 2 to 3 minutes until the mahi mahi is cooked, flaky, and tender. Serve.
FLAVOR TIP:
If you want a more pungent hot-and-spicy flavor, swap the ginger for 2 teaspoons of grated horseradish root and ¼ teaspoon of honey. Horseradish is a cruciferous vegetable that is rich in fiber, vitamin C, and potassium.
Per serving:
Calories: 193, Total fat: 6g, Saturated fat: 1g, Cholesterol: 80mg, Sodium: 192mg, Potassium: 908mg, Magnesium: 19mg, Carbohydrates: 8g, Sugars: 3g, Fiber: 5g, Protein: 24g, Added sugar: 0g, Vitamin K: 52mcg