1tbsp.oil (grape seed or algae) Do not use olive oil. Olive oil may offset the flavor
Salt and black pepper to taste less is better than more. You can add more as needed
1-2tsps.fresh dill I tsp if you use dried dill
1/4 cupfresh Meyer lemon juice (strained)
4tbsps.butter, grass-fed or homemade
1small-medium Shallot cut in small pieces
1/4red, orange or yellow pepper or all three
1handful Fresh organic spinach
Place oil in a warmed nonstick large frying pan. Add seasoned Mahi Mahi, and cook until slightly brown (about 45 seconds on each side).
Once slightly brown, remove fish and place on a plate
Add shallots and bell pepper to frying pan. Cook in oil until softened.
Add Meyer lemon juice and butter to deglaze the pan. Add 3/4 of dill.
Place fish back into the frying pan and occasionally pour lemon mixture over fish to continue the cooking process. Do this on a low temperature for about 7-10 minutes. Add spinach to skillet and let cook for 30 seconds When fish is cooked it will be white and tender.
Remove fish and place on shallow serving dish. Pour lemon juice mixture on top. Serve warm over pasta, rice, or salad mix of your choice. Sprinkle with remaining dill. Serve immediately.
If measurements are followed, each piece of Mahi Mahi should be about 230 calories. This caloric number does not include plantain or other serving suggestions,
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