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.
Course Main Course
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Servings 3
Calories 250kcal
Ingredients
1-2poundsMahi-mahi3 fillets, approx. 6-7 ounces each
salt and pepper to taste
1/4tspdill weed
2tbspextra virgin olive oil
1/4cuponionchopped
1tspgarlicminced
1 1/2cupscauliflower ricefrozen
1cuptomatoesdiced (canned, no sugar added and drained)
1tspfennel seed
1/4tspsea salt
1/4 tspground black pepper
Instructions
Season both sides of Mahi fillets with salt, pepper, and dill.
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.