Embark on an enchanting evening at a quaint, oceanfront villa nestled on the cliffs of the Amalfi Coast, where I encountered a dish that would become the highlight of my keto culinary adventures: Completely Keto Grilled Herb Mahi Mahi with Balsamic Glaze.
The villa, a haven of tranquility with its panoramic views of the Mediterranean, was hosting a moonlit dinner under the stars. The air was filled with the mingling scents of the sea and blooming citrus, setting the stage for an unforgettable dining experience.
As we gathered around the elegantly set table, the chef, a local legend known for her innovative approach to traditional cuisine, presented her masterpiece. The mahi mahi fillets, fresh from the day’s catch, were a canvas of oceanic flavors. Each fillet was lovingly seasoned with Pink Himalayan Salt and black pepper, then adorned with a medley of fresh herbs—parsley, basil, and oregano—each leaf a whisper of the villa’s lush gardens.
The grill sizzled as the mahi mahi cooked to perfection, the aroma of garlic and capers promising a taste of the coast with every bite. Crushed almonds added a delightful crunch, a tribute to the rustic charm of the Amalfi Coast.
But it was the balsamic glaze, reduced to a rich, velvety elixir, that truly set the dish apart. Drizzled over the grilled mahi mahi, it brought a touch of sweetness and depth, a perfect contrast to the freshness of the lemon juice and the earthiness of the herbs.
As the evening unfolded, with the sound of waves gently crashing below and the laughter of friends filling the air, the Completely Keto Grilled Herb Mahi Mahi with Balsamic Glaze was more than a meal; it was a celebration of the Amalfi Coast’s spirit, a moment where time stood still, and a dish that captured the essence of a magical night where the sea met the sky.
Ingredients
- 4 mahi mahi fillets
- Pink Himalayan Salt to taste
- black pepper to taste
- 2 Tbsp parsley chopped
- 2 Tbsp Extra virgin olive oil
- 2 Tbsp basil
- 2 Tbsp garlic minced
- 2 Tbsp oregano
- 2 Tbsp capers
- 2 Tbsp crushed almonds
- 2 Tbsp lemon juice
Balsamic Glaze
- 1 cup balsamic vinegar Cook in a saucepan until reduced to 1/3 of it's original size.
Instructions
-
Set oven to 425 degrees.
-
Season the fish with salt and pepper.
-
Mix all other ingredients in a bowl and spread generously over the fillets.
-
Heat up a grill or grill pan on high flame. If using a pan grease it a bit. Grill for about 60-120.
-
Put fish in the oven for around 8-10 minutes depending on how thick the fillet is.
-
Remove from oven and drizzle the glaze over.
Recipe Notes
