Sometimes I put together a meal with only the intention that it’s made from all whole foods. Other times I’m trying to lean out a little bit, like after the holidays, or before swim suit season, and I want meals that accomplish that. What I’ve learned after a LOT of trial and error is losing weight doesn’t come from counting calories, tracking every bit of food I eat and tracking all the calories I burn in the gym.
It comes from sticking to vegetables, protein and fat. In that order, meaning by volume I eat mostly vegetables (as many as I want), some protein (the size of the palm of my hand), and some fat (the size of my thumb). When you build your plate around those 3 things it is the recipe for getting lean.
It was hard at first to allow myself to eat fat. I’m a child of the 80’s where all food was fat free and more closely related to plastic than food. I was raised on skim milk, fat free cheese and candy was okay as long as it was fat free! Opps. 🙂 Don’t be afraid of fat. It will keep you feeling full for long periods of time, and it’s a slow burning fuel, perfect to keep you going and will help avoid mindless snacking.
Today I aim for meals like this grilled mahi mahi, paired up with a simple salad and grilled asparagus. For my serving of fat I topped the mahi mahi with some homemade tartar sauce. And can I just say, this tartar sauce will get your pickest eater eating fish like it’s their favorite meal!
I normally make everything from scratch, even the mayo (find my recipe HERE). But today I was in a hurry, and we were out of mayo. I’ve started keeping a jar of Primal Kitchen Avocado Oil Mayo for days like today where I need something quick and easy. For the mahi mahi I like the wild caught filets from Costco. If you aren’t planning on making this tonight go ahead and pin this recipe and make it later.
In the recipe you’ll notice I don’t give measurements on the mahi mahi seasoning, go ahead and just sprinkle everything on. Go light on the garlic since it’s strong. I like when I’ve put enough seasonings on that when grilled they make a thin crust….yum!
- TARTAR SAUCE:
- ½ C paleo mayo
- 1-2 dill pickle, finely chopped
- 1 tbsp capers, finely chopped
- garlic powder
- MAHI MAHI & ASPARAGUS:
- 5 Mahi mahi filets
- dash of garlic powder
- dash of chili powder
- 3 tbsp avocado oil
- handful of asparagus
- fresh dill
- Stir tartar sauce ingredients together, or mix in a mini food processor. Season with garlic powder, dill, salt and pepper to taste.
- Season mahi mahi with garlic powder, chili powder, salt and pepper. Brush avocado oil on generously after seasoning. Do this to both sides.
- Grill mahi mahi over medium heat for 5 minutes on each side. The trick is it is done cooking when it no longer sticks to the grill. Try lifting just a corner to test.
- Brush asparagus with avocado oil and season with salt and pepper.
- When the mahi mahi has been flipped over add the asparagus to the grill and cook for 2 minutes, then flip and cook until the mahi mahi is also finished cooking.
- Serve mahi mahi with tartar sauce and top with fresh dill. If you need more veggies try serving another vegetable like a simple salad.