Grilled Mahi-Mahi with Grapefruit, Avocado & Spinach Salad

Dairy Free Gluten-Free Keto

Calories: 344 Proteins: 33 Carbs: 10 Fats: 20 Serves: 4

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Ingredients

FISH INGREDIENTS -

4-6oz mahi-mahi, skin removed

2 Tbsp BBF Avocado Oil

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1 tsp kosher salt

1 tsp pepper

DRESSING INGREDIENTS -

1/3 c fresh grapefruit juice

1/3 c white rice vinegar (unsweetened)

1/3 c BBF Agave

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2 Tbsp fresh lime juice

2 Tbsp BBF Avocado Oil

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1 tsp kosher salt

1 tsp pepper

SALAD INGREDIENTS -

2 bunches spinach, mixed greens equivalent or combination of both

1 grapefruit, peeled with white pith removed and cut into 1/4 inch rounds

1 avocado

2 scallions, trimmed and thinly sliced

Directions

Fish:

1. Lightly oil fish with canola oil and season with kosher salt and pepper. Grill in pan or on barbecue on medium-high heat. Grill meat until cooked through and opaque, about 5 minutes per side.

Dressing:

1. Put all ingredients into blender and blend.

Salad:

1. Mix spinach, avocado, and grapefruit.

2. Mix dressing with salad, reserving some dressing to pour over fish.

Serve:

1. Divide the salad amongst the plates. Place the fish on top and drizzle with reserved dressing.

Makes 4 servings

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