Dill & Fennel Mahi with Tomatoes & Cauliflower Rice
Dill & Fennel Mahi with Tomatoes & Cauliflower Rice
An easy one pot keto fish recipe, this dill and fennel seasoned mahi-mahi with tomatoes and cauliflower rice is a satisfying, refreshing, and super tasty low carb meal.
Servings 3
Calories 250kcal
Ingredients
- 1-2 pounds Mahi-mahi 3 fillets, approx. 6-7 ounces each
- salt and pepper to taste
- 1/4 tsp dill weed
- 2 tbsp extra virgin olive oil
- 1/4 cup onion chopped
- 1 tsp garlic minced
- 1 1/2 cups cauliflower rice frozen
- 1 cup tomatoes diced (canned, no sugar added and drained)
- 1 tsp fennel seed
- 1/4 tsp sea salt
- 1/4 tsp ground black pepper
Instructions
- Season both sides of Mahi fillets with salt, pepper, and dill.
- Heat olive oil in large sauté pan, over medium heat.
- Add onions and cook until softened. Add garlic and cook another 30 seconds, until fragrant.
- Stir in cauliflower rice and cook until it starts to soften.
- Add in tomatoes, fennel seed, sea salt, and black pepper. Stir until combined and bring to slight bubbling simmer and then continue to simmer for about 10 minutes, making sure to stir frequently.
- Smooth out mixture evenly in pan and lay Mahi fillets across top of pan. Put lid on and simmer another 15 minutes, until fish is opaque and flakes easily with a fork.
- Serve fish over bed of cauliflower rice and tomatoes.
Notes
Nutritional values are estimates only.