You are going to love our keto seared mahi mahi in coconut lime sauce. Our Thai inspired dish is a robust blend of ginger, lemongrass, garlic, fish sauce and chilies in a creamy coconut milk sauce.
This recipe is a low carb, one-pan dinner that’s simple to prepare for a casual dinner at home or serve as an impressive meal to your friends and family. The aroma and flavors of this dish are very much alike red coconut curry; a popular soup-like Thai dish full of flavor and spice. We understand everyone’s preferences for heat and spice vary so you can easily adjust the amount of chili for your taste. And, if you aren’t craving mahi mahi there are multiple protein substitutions you can choose from: shrimp, chicken, cod and salmon are a few of my favorites.
We lightly sear the mahi mahi and then poach it in the coconut lime sauce. This technique creates a slightly crispy outer layer with a perfect tender center.
Serving Seared Coconut Lime Mahi Mahi:
You can serve this with just the broth and fish in a bowl but to make this dish more filling without adding calories we serve it over warm shirataki noodles. You could also serve it over shirataki rice, cauliflower rice or steamed greens.
I recommend using regular coconut milk for this recipe, not the lower fat version. The full fat coconut milk delivers a creamier sauce with richer flavors.
The macros for this delicious meal are perfect for the keto lifestyle. Each serving is only 12 g total carbs, 7 g net carbs, 28 g of protein and 350 calories.
Want more great low carb seafood recipes? Try our keto avocado shrimp Mexican ceviche.
Keto Seared Coconut Lime Mahi Mahi
- 2 tbsp avocado oil coconut oil also works
- 3 mahi mahi fillets 5 oz each
- 2 clove garlic minced
- 2 tsp ginger finely grated
- 1 lemongrass peeled, finely grated
- 1 tbsp Golden Monkfruit Sweetener I use Lakanto
- 1 tsp chili paste more or less depending on preference. I use Sambal Oelek
- 1 tbsp fish sauce I use Red Boat brand
- 13.5 oz coconut milk
- 1 tsp lime juice
- 2 tsp lime zest
- 1 package angel hair shirataki noodles I use Miracle noodle brand
- kosher salt
- ground black pepper
- cilantro for garnish
- sprinkle mahi mahi with salt and pepper
- in a large skillet, heat 1 tbsp avocado oil over medium high heat
- add mahi mahi to skillet and lightly sear each side until golden, about 1-1.5 minutes. The center will not be cooked. remove fish from skillet and set aside
- reduce heat to medium low and allow skillet to cool to reduced temperature.
- add 1 tbsp avocado oil to skillet
- add garlic, lemongrass and ginger to hot oil. Stir until fragrant and golden brown, about 45-60 seconds
- add golden monkfruit sweetener and stir for 20-30 seconds
- stir in chili paste
- stir in coconut milk and blend all ingredients thoroughly
- increase heat to medium and add fish sauce. allow sauce to simmer and thicken for about 2 minutes
- reduce heat to low and return seared fish to skillet. Allow fish to completely cook, about 4 minutes. Do not over cook.
- remove cooked fish from skillet and set on warm shirataki noodles, cauliflower rice or cooked greens. set aside.
- add lemon juice and lemon zest to sauce for preferred taste
- add salt and pepper as needed for taste
- spoon sauce over plated fish and garnish with cilantro
- Nutritional information: only 7 g net carbs per serving