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Coconut Mahi Mahi

Recipes, Seafood | February 10, 2015 | By

Whipping up some mahi in a pan is surprisingly as easy as it is delicious! Satisfy your craving for this delectable fish while also stocking up on your protein, B-vitamins and iron. A win-win for everyone. If crazy awesome flavor isn’t your thing, you can cook the mahi mahi fillets in fresh garlic, olive oil, lemon juice, salt and pepper as a tasty alternative!

Coconut Mahi Mahi
Serves 4
A deliciously glazed mahi mahi with a hint of asian flavor!
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 4 mahi mahi fillets (approximately 6 oz. each)
  2. 1 cup coconut milk
  3. ½ cup chicken stock
  4. 1 tbsp lime juice
  5. 1 tsp Red Boat fish sauce
  6. 4 garlic cloves, minced
  7. 1 tbsp fresh ginger root, minced
  8. 1 tbsp green onion, chopped
  9. 1 tbsp fresh basil, chopped
  10. 1 serrano pepper, without seeds and minced
  11. ¾ cup fresh cilantro, chopped
  12. white or black sesame seeds to garnish
Instructions
  1. In a small saucepan, stir coconut milk, chicken stock, lime juice, red boat fish sauce, garlic, ginger, green onion, basil, and serrano pepper together and bring to a boil.
  2. Turn heat to low and simmer for an additional 5 minutes until slightly thickened.
  3. Heat a skillet with olive oil over medium heat.
  4. Brush each mahi mahi fillet with enough sauce to coat and cook in the skillet until it flakes easily with a fork (approximately 7 minutes per side).
  5. Transfer to a serving platter and garnish with cilantro and sesame seeds!
The Paleo Panda https://thepaleopanda.com/

Panda’s Paleo Hawaiian Chicken

Chicken, Recipes | January 14, 2015 | By

This savory pineapple glaze gives this chicken the perfect balance of sweet and sourness. Add 1 tsp of red chili pepper flakes to add a spicy kick into the mix!

Panda's Paleo Hawaiian Chicken
Serves 4
A savory paleo pineapple glazed sweet and sour chicken dish.
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 4 chicken breasts
  2. 1 red bell pepper, cut into slices
  3. 1/2 red onion, sliced
  4. 1/2 fresh pineapple, cut into chunks
  5. 2 cloves garlic, chopped
  6. 1/4 cup coconut aminos
  7. 2 tbsp honey
  8. 1 tbsp lime juice
  9. 1 tbsp arrowroot powder
  10. 1 tsp cinnamon
  11. 1 tsp salt
  12. 1 tsp allspice
  13. 1/2 tsp garlic powder
  14. 1/4 tsp nutmeg
  15. 1/4 tsp black pepper
  16. chopped cilantro and sesame seeds to garnish
Instructions
  1. Preheat the oven to 375 degrees.
  2. In a small bowl, combine the arrowroot powder, cinnamon, salt, allspice, garlic powder, nutmeg and black pepper.
  3. Stir in the chopped garlic and lime juice.
  4. Whisk in the honey and coconut aminos.
  5. Gently oil a baking dish with coconut oil and place the chicken breasts, bell pepper, onion and pineapple slices in baking dish.
  6. Pour sauce over the chicken and vegetables.
  7. Bake for 30-45 minutes.
  8. Garnish with sesame seeds and cilantro and serve!
The Paleo Panda https://thepaleopanda.com/

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