If you’re looking for a simple dish with full flavor, look no further – this Mahi Mahi with Citrus-Herb Salad over Riced Cauliflower recipe is out of the world!
I’m not a huge fan of white fish, but the flavor and texture of Mahi Mahi is awesome!
Plus, the combination of sweet and salty over the tender fish is out of this world not to mention perfect for the 17 Day Diet.
Mahi Mahi is Not on the 17 Day Diet Food List
You won’t necessarily find Mahi Mahi on any of the Cycle Food Lists for the 17 Day Diet, but I personally think it’s fine for all cycles.
If you think about it, if the doctor had to list every known healthy protein source, the list would be a mile long.
When you’re on the 17 Day Diet, you’ll want to practice a bit of common sense. If a healthy white fish doesn’t make the list, most of the time it’s fine to eat on Cycle 1.
Other White Fish To Use in this Recipe
If you’re not a fan of Mahi Mahi, feel free to use any other type of white fish.
If you’re on a budget, tilapia would be a wise choice (although I personally try to stay away from tilapia). Cod would be another great choice and is budget friendly.
If money is no object, a hearty halibut would be an ideal choice!
The Citrus Herb Salad is the Star of the Show
What I love most about this recipe is the citrus herb salad. It’s really the shining star of this dish!
The combination of the orange, shallot olives and bell peppers is TO DIE FOR! I kid you not! You’re going to love the flavors of the herb salad!
No Fruit After 2pm Rule
A disclaimer about the fruit in this recipe – although there is a 2pm rule about fruit in the 17 Day Diet, there is a very small amount of fruit in this recipe. I personally think it’s fine to use this dish for dinner.
Other Healthy Fish Recipes You Might Enjoy
If you love this dish, you may want to check out my other healthy fish recipes:
- Crab Cakes with Citrus Vinaigrette Dressing
- Shrimp Cocktail
- Pan Seared Salmon with Mediterranean Salsa Fresca
- Mayo Free Tuna and Egg Salad
- Grilled Lemon Sriracha Shrimp
- Sandy’s Tuna Toast
- Tuna Cakes with Lemon Dijon Sauce
- Broiled Tilapia with Parmesan
If you make this dish, please come back to give the recipe a review in the card below. Plus, I’d love to see your photos so make sure you tag me on Instagram @17ddblog
- 4 Mahi Mahi Filets (defrost if frozen)
- 2 Yellow Bell Peppers, sliced
- 1 Large Orange, zested, peeled and segmented
- 1 Shallot, finely diced
- 4 Tablespoons fresh parsley leaves, divided
- 1 Lemon, zested and cut into four wedges
- 4 Tablespoons Greek Olives, chopped
- 4 Tablespoons olive oil
- Salt and pepper, to taste
- 1 Large Head Cauliflower
- Remove all greens from cauliflower and cut into sections, large enough to handle or small enough for your food processor.
- Wash and thoroughly dry the cauliflower sections. Either grate the cauliflower using a box grater or pulse using a food processor to make rice-sized pieces. Set aside in large bowl.
- On medium heat, add 1 tbsp of olive oil in pan.
- Saute sliced yellow bell peppers for 6-7 minutes, or until lightly browned and slightly soft.
- While the bell pepper is cooking, zest the orange and lemon. Remove parsley from stems chop 2 tablespoons of the parsley and set aside all ingredients - this mixture will be used to flavor the cauliflower a bit later on.
- Next, prepare the Citrus-Herb Salad by tossing the following ingredient in a bowl: segmented orange slices, diced shallot, lemon juice from 2 wedges, olives, remaining un-chopped parsley and 1 tbsp olive oil. Season with salt and pepper and mix well. Set aside.
- Once bell peppers are done, set aside. In same pan, heat 1 tbsp olive oil over medium-high heat.
- Season the Mahi Mahi with salt and pepper on both sides and add to pan. Cook for about 3 minutes per side, until opaque.
- Once done, squeeze lemon juice from 1 lemon wedge over fish. Set aside.
- During the remaining 3 minutes of the fish cooking, in a separate pan, heat remaining 1 tbsp olive oil over medium-high heat. Once pan is very hot, add riced cauliflower and season with salt and pepper.
- Saute cauliflower for 3 minutes. At the very end, add the lemon and orange zest, chopped parsley and remaining juice from 1 lemon wedge to cauliflower and heat through.
- To serve, place a serving of riced cauliflower on a plate. Top with bell peppers. Next, place Mahi Mahi and top with citrus-herb salad.
Approved all cycles.
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