Harlan Kilstein’s Completely Keto Grilled Herb Mahi Mahi with Balsamic Glaze
Harlan Kilstein's Completely Keto Grilled Herb Mahi Mahi with Balsamic Glaze
- 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
- 1 cup balsamic vinegar Cook in a saucepan until reduced to 1/3 of it's original size.
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.