Saturday, October 12, 2013

Paleo Hazelnut Mahi Mahi

Surfs Up Dudes!  This fish is balances the sweetness from the Balsamic Vinegar with the acid from the Tomatoes and Lemon and adds a crunch with the Hazelnuts.  

Mahi Mahi fresh 2 portions 
Hazelnuts 1/4 cup chopped
Tomatoes 1/4 cup chopped
Arugala 2 cups (or any leafy greens)
Blaze Balsamic Vinegar 2 tablespoons   
Olive Oil 1 tablespoon 
Lemon 4 slices 
Sea Salt/Pepper to taste

Sauté Mahi Mahi fish in Olive Oil on medium heat about 2-3 minutes each side until golden brown.  Serve over Arugala or any Leafy Greens.  Drizzle with hot Olive Oil from sauté pan, Blaze Balsamic Vinegar, and top with chopped Hazelnuts and Tomatoes.  Squeeze on Lemon before eating.  Simple and Clean ingredients that work well in this meal. 

No comments:

Post a Comment