This is a healthy paleo low carb recipe you don’t want to miss! Baked mahi mahi with a crushed macadamia nut crust and a sweet and spicy strawberry salsa.
You know those things you see over and over and you never give them much thought, and then one day you try them for yourself and you wonder why you never tried them before? That’s how I feel about this fruit salsa. I’ve seen them all over the blogosphere and foodie world for ages and they really never entered my consciousness. They look pretty and they certainly jazz up plainer recipes like fish and chicken, but I had little desire to make or try one. Perhaps due to the fact that they are typically made with high carb fruits like pineapple or mango, so they weren’t something in which I could partake anyway.
And then I decided I wanted to make some yummy macadamia nut crusted fish. I knew the fish would have plenty of flavour on its own, but that it might look kind of lonely on the plate. I decided a fun, colourful salsa was in order to make it look a little more festive and tropical. As tropical fruits are typically very high in carbs, I decided to stick with strawberries and a little lime to perk it up. And I have to say…WOW! Why did I never try a fruit salsa before? I could have eaten this by the spoonful (um, and I kind of did!). Strawberries and jalapeños are a surprising combination, but oh my, are they good!
The mahi mahi was as delicious as I anticipated but the strawberry salsa took it over the top. You need to make this soon!
Please see my Macadamia Crusted Mahi Mahi with Strawberry Lime Salsa on A Sweet Life Diabetes Magazine.