Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a bowl, combine 60 milliliters of lime juice, 2 teaspoons of chipotle powder, 4 minced garlic cloves, 1 tablespoon of grated fresh ginger, 1 teaspoon of sea salt, and 0.5 teaspoon of black pepper to create the marinade.

2. 2

   Place 600 grams of mahimahi fillets into a shallow dish, pour the prepared marinade over the fish, ensuring each fillet is coated, and let it marinate for 15 minutes at room temperature.

3. 3

   Peel and dice 500 grams of taro root into 2-inch chunks, then place them into a steamer basket over simmering water, and steam for 15-20 minutes until tender.

4. 4

   While the taro is steaming, combine 1 cup of diced ripe mango, 1 cup of diced fresh pineapple, 0.25 cup of finely diced red onion, and 0.25 cup of chopped fresh cilantro in a separate bowl to make the tropical salsa.

5. 5

   Prepare a steamer by lining the basket with parchment paper, optionally greasing it with 1 tablespoon of coconut oil, then carefully arrange the marinated mahimahi fillets on the parchment paper.

6. 6

   Steam the mahimahi fillets for 8-12 minutes, or until the fish is opaque and flakes easily with a fork, ensuring it is cooked through but not overcooked.

7. 7

   Carefully remove the steamed mahimahi and taro from the steamer.

8. 8

   Serve the chipotle-lime steamed mahimahi and steamed taro immediately, topped generously with the fresh tropical salsa.