Dinner, Food, Lunch, Recipes, Seafood

Gingered Carrots with Mahi Mahi

I have had a few requests for a fish recipe so last night I threw this dinner together with what had in the house: some beautiful carrots from the GRUB farm, green onions, fresh ginger, and wild caught Mahi Mahi pieces from Trader Joe’s.  I wish now that I had made more of everything, it turned out to be more of a snack for me and the boys instead of an actual dinner but it was delicious!!  I’ll advise you now to double this recipe if you have a big family.

Oh, and my kids like fish but they LOVED this meal and I would bet that if you are serving fish to your kiddos for the first time; this dish could be the one to get them excited about eating seafood (remember to let them help you cook to get them really excited about trying it!)

Gingered Carrots with Mahi Mahi

4 carrots, sliced

3 tablespoons grass fed butter or coconut oil

5 green onions, diced

½ teaspoon fresh grated ginger

1 teaspoon crushed garlic

1 pound of mahi mahi pieces or other white fish of your choice

1 tablespoon fresh lemon juice

½ cup chicken broth

1 tablespoon coconut aminos or 1/2 teaspoon of wheat free tamari

Fresh ground black pepper and sea salt to taste

Saute the carrots in 2 tablespoons of the butter or coconut oil over medium heat for 5-7 minutes or until the carrots start to brown.  While the carrots are cooking, mix the chicken broth, coconut aminos or tamari and black pepper together in a bowl and set aside.  Add the green onions to the carrots and cook for another minute.  Add the lemon juice, ginger, and garlic to the pan and sauté just until the veggies are coated with the ginger and garlic.  Sprinkle with a little sea salt, stir again, and remove the carrot mixture from the pan and set aside.  Add the remaining tablespoon of butter or coconut oil to the same pan and melt over medium heat. Add the fish pieces and cook for 1 minute on each side, making sure that your pan is nice and hot so that the fish sear and turn golden brown on each side. Now, pour the chicken broth mixture that you made earlier over the fish, cover and cook for another 1 – 2 minutes or until the fish is tender and flakes apart easily.  Do not overcook!!  Serve the fish over the gingered carrots and be ready to fall in love….  Serves 2-3 adults.  I recommend doubling this recipe!!



Sarah Fragoso

Sarah Fragoso is an international best selling author of 6 books, co-owner of the Chico, CA based gym JS Strength and Conditioning, and founder of the Everyday Paleo franchise. Sarah is the co-host of the popular Sarah and Dr. Brooke Show podcast and she also conducts workshops and retreats on the subjects of nutrition, lifestyle and fitness.

Her message is from the heart and she carries a genuine desire to help other families looking for guidance. These attributes have contributed to her successes and provide the drive to keep the discoveries coming.

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  1. WillyP says:

    Looks so good. Should work with tuna steaks also.

    1. simodalcais says:

      Tuna Steak would go awesome with this ..( I fillet fish for a living and arent a big fan of Mahi Mahi ) but I think I might give it a go with some nice King Dory fillet !!

      1. Sarah says:

        Sounds great, wish you could hook me up!!

    2. Matthew says:

      I used two sashimi-grade tuna steaks w/ this last night and BAM! Spectacularrr!

      Plus, my girlfriend was blown away. Surprise, Matthew can cook baby!

      1. NICE!!!!!

  2. Erin says:

    This looks so very yummy, and a real crowd pleaser. By the way, since I use so many of your recipes (or dishes inspired by them), my 14 year old daughter refers to you as The Paleo Ninja. Your dishes are a very big hit in my house:)

  3. TrailGrrl says:

    Looks great. I have been in a “fish phase” and love mahi mahi. I’ve never tried to fix fish though. Also I love fish tacos but am trying to ditch the tortillas. Thanks for the inspiration to cook some fish…need to make a Trader Joe’s run.


  4. Jenny Tinjum says:

    I read a lot about the grass fed butter. I keep looking, but I don’t know that I have ever actually seen butter that specifically says grass fed. Is this one of those specialty store items, or do I have to look or read something special on the packaging….maybe a particular brand? Thanks!

    1. Sarah says:

      I buy my grass fed butter at Trader Joe’s. It’s Kerrygold Irish butter and does not say on the package that it is grass fed but it is. You can also sometimes find grass fed butter at health food stores. : )

  5. Claudia says:

    Hi Sarah, this looks great! I don’t have a large family, just me and the hubby, but I’ll double this recipe anyway 😉
    Hugs, Claudia

    1. Sarah says:

      Hugs back Claudia, thank you!

  6. Andrew says:

    Thank you, thank you, thank you for posting this recipe! My 4 yr. old who will not eat anything but waffles and yogurt (very non-paleo), downed that fish like I have never seen. This was fantastic! Keep up the great work.

    1. Sarah says:

      So cool Andrew!! : )

      1. Julie says:

        I agree, that was an amazing meal. My 3 yr old ate more of the fish than I could! I used blue hake and it turned out great. I also added your avocado half filled with balsamic and olive oil, and it was a fantastic side. Really, I never knew food could taste so good.

  7. Dori says:

    Made this tonight…added a couple drops of sesame oil and topped it off with sesame seeds….absolutely FABULOUS! And, yes…I didn’t make enough!

    1. Sarah says:

      Great idea with the sesame oil Dori!!!

  8. Looking forward to trying the carrots! Sounds really tasty!

  9. This looks really delicious!

  10. Renee says:

    I made this dish last night. Absoluetly loved the carrots. My fish didn’t turn out very flavorful? I think I might take Dori’s suggestion and add a couple of drops of sesame oil next time. Did love cooking the fish this way, it was really moist.

    1. Sarah says:

      You can also try adding more coconut aminos or more tamari it that’s what you used. : )

  11. Tanya says:

    This is great. I will try it soon. I have had a package of the mahi pieces in my freezer for a month and now I know what to make with it!

  12. Erin M says:

    Oh my god, this was AMAZING – super delicious & very quick & easy to put together. Thanks!

  13. Kalee says:

    Made this last night – it was SO good! I used “mystery white fish” from the freezer (pretty sure it was tuna – some friends caught it and gifted some to us), and I only had one carrot so I also threw in a couple bunches of baby Bok Choy. Devine!

  14. Sarah P. says:

    Love this recipe!!! I made mine with halibut and added brussels sprouts, it even went over good with the kids :). Thank you

    1. Sarah says:

      Sounds great Sarah with the Brussels sprouts! Thank you!

  15. Tanya says:

    We just made this for dinner tonight and it was really good and flavorful. We made it exactly like the recipe. The girls wanted to have this again. The only thing I would add is another side, or more vegetables. The lemon-ginger-garlic mixture was delicious and had a great tang to it. The fish was very moist and delicious. Yum-nom-nom-nom…

    1. Sarah says:

      So glad everyone liked it Tanya!!

  16. We made this last night and loved it. Thanks for sharing! Can’t wait to get your book!!!!

  17. Kristin says:

    Loved this recipe! First time I’ve made fish without feeling like I was putting my life in my hands. Thanks for posting 🙂

  18. Dave says:

    Tried this last night with wild caught cod. The carrots were great, but they kind of overwhelmed the mild flavor of the cod. I’m thinking it would be much better with mahi or even better with something more flavorful, like tuna or marlin.

  19. Stacy says:

    I have a question about the Tamari…we are just getting started eating Paleo. I love the gluten/wheat free tamari to saute with, but it has soy in it…is that okay? Just curious, we are trying our best to do this as well as we can, but don’t want to sabotage it. What do you think? Or maybe I have the wrong Tamari 🙂

  20. Marla says:

    Love… love…. love your recipes (thank you Jackie K for turning me onto this site). I’m kind with Stacy with the Tamari, but I can’t find it anywhere 🙁 can I use something else instead?

  21. April says:

    This is the first Paleo meal I’ve cooked and it was amazing! I’ve never cooked with coconut oil before and was pleasantly surprise by how much flavor it added to the meal. I can’t wait to try more of your recipes as I’ve ordered your book and am now waiting for it to arrive.

    I’m glad I’ve made the change–looks like it’ll be tasty!

    1. Sarah says:

      Best of luck to you April!! Thank you so much for ordering my book, I hope you enjoy it!

  22. Carianne says:

    So delicious! quick, easy, and husband loved it. For someone whose husband told her she could burn water, he commented that he was impressedd! 🙂

  23. I tried this tonight with halibut, fantastic! Thank you!!!

  24. Lana says:

    So good! I’m loving your website. I show my boys (7 yrs. old, and 5 yrs. old) the pictures of your boys cooking and eating, and for some reason it makes it a good idea to eat the food! (Good peer pressure I guess.)
    This morning we made the coconut curry frittata, and after complaining the whole time I was making it, they loved it! Boys are such a mess, but I’m lucky that they are pretty good eaters, and eating paleo doesn’t seem to phase them too much. Thanks again!

    1. Sarah says:

      so great that your boys liked these, despite the complaining, lol! Boys will be boys, won’t they?

  25. Simi says:

    A lot of your asian recipes call for a soy sauce substitue (which i really appreciate since i LOVE asian food, and was not sure how to maintain the flavor without using the usual soy sauce when cooking paleo). How do you feel about Bragg’s Liquid Amino? I bought it once to make a faux fried rice for my son once.

    1. Sarah says:

      I think Bragg’s is great!! : )

  26. Cathy says:

    I made this for dinner tonight and it was SOOOO yummy! We have tons of zucchini from the garden so I added big slices of it to the carrot mixture towards the end and the zucchini soaked up all of the delicious ginger/garlic flavors. I love your cookbook, Sarah! Thanks for inspiring my start on paleo.

  27. CLAIRE says:

    I just finished eating this and oh my!!! It was AMAZING!!! I actually made it with fresh Cod fillets and it was by far the best way I’ve ever cooked Cod! Thank you Sarah for this creation! I would never have thought to cook this combo….LOVE it!

  28. Alisha says:

    Oh my GOODNESS! I just took the first bite. AMAZING! DELICIOUS! SOOOO FLAVORFUL!! Sarah, you NEVER fail us. What an amazing dish! I am going to text a friend right now about it. The carrots have such amazing flavor and the fish is just right! It was difficult finding fresh wild caught mahi in season, but I found out. Truly a marvelous meal. Thank you 🙂

  29. So very yummy! You were right, I should’ve doubled the recipe. I didn’t even use the amigos/tamari because I didn’t have any.

    1. Ellen says:

      Making it again and doubling this time. Plus have coconut amigos now! Can’t wait to eat it!

  30. Lauren says:

    I just discovered your website. I started Paleo a few months ago and I love it but I can’t handle eating meat all the time, so it’s great to have some good fish recipes too. I couldn’t find Tamari either, but I added a little bit of garlic chili sauce in stead, which gave it a little bit of spice, and it was really good. This was an awesome, light, summery meal.


  31. Gabrielle says:

    I just tried this last night after taking the plunge this week to start living Paleo.
    This recipe was absolutely delicious, thank you so much for a very simple but flavoursome meal. I can’t wait until your book is out will it be available in Australian bookstores or will I have to get it through Amazon? Thanks again G 🙂

  32. Barbara Baker says:

    A simple question; why is butter ok and other dairy products are not?

    I am new to this so forgive me if the answer is obvious.

    1. Sarah says:

      Butter is mainly just pure fat which makes it rather benign as compared to other milk products but if you are autoimmune it’s probably not the best choice. Ghee or clarified butter is also a great option because in the process of making ghee, any remaining milk solids are removed. Hope that helps!

  33. We had some mahi mahi in the freezer, so I searched your website for a recipe and found this one. It was delicious, and you’re right, the kids loved it too, which is saying something! (I have three boys just like you.) We served it with your “kids love cabbage slaw” recipe and the color on our plates was just awesome. Tomorrow I start a strict 30 days of eating paleo (whole30), and this was a great kick start. Thanks for the recipes!

    1. Sarah says:

      So great Beth and I’m glad you all enjoyed it!! Thank you!

  34. Allison says:

    Just had this for dinner and it was wonderful. I do have one question – even though my pan was hot when I put in the fish, I couldn’t really get it to brown. Any advice for next time?

    Thanks for the great recipe!

    1. Sarah says:

      Hmmmm, usually it’s the pan not being hot enough issue. The fish should really sizzle as soon as it hits that pan! : )

  35. Christy says:

    Do you have to use crushed garlic and what’s the difference between that and having it minced? I just haven’t seen a lot of recipes that use crushed garlic and would hate to waste it.

    1. It`s all a matter of taste:)
      But check this out!


  36. Just made this for dinner tonight. Yum!!! I think this may have been the first time I’ve coked mahi mahi, so I was very pleased with the results. Kids LOVED the fish.

  37. Kelly says:

    This was delicious!!! My husband and I live on a fresh water tributary of the Chesapeake Bay in Va. We fish for Crappie and think this would be a perfect compliment!!! Thanks for the recipe!!

  38. Melissa says:

    I took a picture after I made this so that I could pin it. My family enjoyed this recipe! http://www.pinterest.com/pin/408772103652169045/

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