Ingredients
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper
- 2 mahi-mahi fillets 4 ounces each
For The Cauliflower Rice:
- 3 cups cauliflower chopped
- 2 teaspoons coconut oil
- 2 tablespoons fresh lime juice
For The Mango Salsa:
- 1 cup mango chopped
- 3 tablespoons red onion diced
- 1 tablespoon fresh lime juice
- 1/2 cup cilantro roughly chopped
For The Sauce:
- 1/4 cup plain nonfat Greek yogurt
- 1/2 tablespoon fresh lime juice
- 1 cup red cabbage sliced
- 1 avocado chopped
Instructions
- Spray your grill with cooking spray and heat to medium heat. In a small bowl, mix together the cumin, smoked paprika, chili powder, and a generous pinch of salt and pepper.
- Pat the mahi-mahi fillets dry and divide the spice mixture between them, making sure to really rub it into both sides of the fish.
- Place on the grill and cook until white throughout, about 2-4 minutes per side. Transfer to a plate, cover, and keep warm until ready to use.
- Add the chopped cauliflower into a large food processor, and process until the cauliflower resembles small rice grains.
- Heat the coconut oil in a large frying pan on medium heat and cook the cauliflower until lightly golden brown, stirring occasionally, about 5-6 minutes. Once cooked mix in the lime juice and season with salt.
- In a medium bowl, mix together the chopped mango, red onion, cilantro, lime juice, and salt and pepper.
- In a small bowl, mix together the Greek yogurt, lime juice, salt and pepper.
- Divide the cauliflower rice evenly between two bowls. Top with a mahi-mahi fillet and mango salsa. Garnish with chopped cabbage, sliced avocado, and the yogurt-lime sauce.