4-6 6-ounce pieces of Mahi Mahi – thawed and pat dry
2 tbsp Alluose or powdered swerve
4 tbsp soy seasoning
2 tbsp red wine vinegar – 0 carb
1 tbsp fine grated fresh ginger root
2 garlic cloves pressed or crushed
¼ tsp red pepper flakes
½ tsp pepper
½ tsp salt
1 – 2 tbsp fresh parsley diced
1 scallion thin sliced
1 tsp of olive oil per piece of Mahi Mahi
In a shallow bowl or baking dish whisk together alluose, soy seasoning, red wine vinegar, ginger, garlic, red pepper flakes. Add Mahi Mahi and marinate in fridge for 30 minutes or more.
In a skillet over medium heat 1 tsp of oil for every filet and add filets to the pan. Sprinkle Mahi Mahi with salt and pepper, sprinkle over scallions and fresh parsley, cooking 6 minutes per side or until fish begins to flake. In the last few minutes of cooking return the marinade to the pan, the glaze with thicken a coat the Mahi Mahi.
Pictured – after removing Mahi Mahi from pan, I added 2 cups of sliced bok choy and sauteed until soft adding a touch more salt and pepper and a fresh squeeze of lemon. Plate and add Mahi Mahi on top.