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Sumac Seared Mahi with Radish and Pepper Slaw

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Sumac Seared Mahi with Radish and Pepper Slaw

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This is filed under my ‘home-cooking to impress a girl’ folder, but apart from that it is also incredibly healthy. This dish provides plenty of lean protein, omega-3 fatty acids, vitamin C, and that all-important dose of turmeric. You can season the fish and prep the slaw a few hours ahead of time for super quick execution time.  The flavors are simple yet exotic and the presentation is picturesque. Use for good, not evil.

Further Food Commentary:

This is my kind of meal; quick and easy but with amazing flavor and impressive presentation! It pairs brown rice with a healthy and lean protein like mahi-mahi, served with a bright, crunchy slaw to provide added nutrients and texture. Turmeric and peppers have been shown to be potent anti-inflammatories, and along with radishes, are naturally low in Vitamin A, high levels of which can overtax an already compromised liver. Peppers also contain loads of Vitamin C, a powerful antioxidant.

By Karen Tayeh, Nutritionist
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Sumac Seared Mahi with Radish and Pepper Slaw

Stars ( Reviews)

  • Prep Time:10-25 mins
  • Cook Time:8 mins
  • Servings: 2

Ingredients

For the Main Dish:

1 cup cooked brown rice

2 6-ounce Mahi filets

2 teaspoons Further Food Turmeric Tonic

1 teaspoon ground sumac (can substitute coriander)

1 teaspoon cracked black pepper

Sea salt to taste

2 tablespoons coconut oil

 

For the Slaw:

2 parts sweet peppers (chopped)

1 part hot pepper (diced)

1 part radish (sliced)

juice of ½ lemon

½ tablespoon olive oil

½ teaspoon sea salt

 

For the Finishing Oil (optional):

½ cup extra virgin olive oil

zest of 1 large lemon

½ cup coarsely chopped flat leaf parsley

Instructions

For the Main Dish:

  1. Heat a large skillet over medium heat.  Blend Turmeric Tonic,  sumac, pepper and salt and season Mahi fillets evenly on both sides.
  2. Add 1 tablespoon coconut oil and Mahi filets.
  3. Cook about 2 minutes, flip and cook an additional 2 minutes.
  4. Plate ½ cup brown rice on each plate and slide Mahi filet over the top.

 

For the Slaw:

  1. Combine all ingredients in a bowl and toss well. Place on top of mahi in a nest and serve immediately to enjoy the cool/hot temperature contrast.

 

For the Finishing Oil:

  1. Combine ingredients in a small pan, heat to medium-low and leave on heat for about 5 minutes or until oil becomes fragrant. Remove from heat and let sit for 20 minutes. Strain well and top the fish/salad.
For the Main Dish: Heat a large skillet over medium heat.  Blend Turmeric Tonic,  sumac, pepper and salt and season Mahi fillets evenly on both sides. Add 1 tablespoon coconut oil and Mahi filets. Cook about 2 minutes, flip and cook an additional 2 minutes. Plate ½ cup brown rice on each plate and slide Mahi filet over the top.   For the Slaw: Combine all ingredients in a bowl and toss well. Place on top of mahi in a nest and serve immediately to enjoy the cool/hot temperature contrast.   For the Finishing Oil: Combine ingredients in a small pan, heat to medium-low and leave on heat for about 5 minutes or until oil becomes fragrant. Remove from heat and let sit for 20 minutes. Strain well and top the fish/salad.

Nutrition Information

Per Serving: Calories: 468; Total Fat: 20g; Saturated Fat: 13g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 125mg; Sodium: 729mg; Potassium: 298mg; Carbohydrate: 33g; Fiber: 5g; Sugar: 5g; Protein: 35g

Nutrition Bonus:  Vit C: 328%; Vit A: 52%; Iron:78%

Further Food Turmeric Tonic adds a lot more than flavor to your food. Learn more here about its amazing health benefits

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Ian Whitcomb Contributor
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