This creation was necessary for my post-dieta regimen after coming back from Peru.  Because of the plant that I dieted there, I am allowed zero processed ingredients (which most corn and flour tortillas are comprised of).  I am also limited in consuming spices or citrus, making this recipe a rather lackluster alternative.  However, I have added the recommended additions that I would have included, had I not been on this strict diet.

I like to use a cast iron grill pan for this recipe, because I don’t have the luxury of a grill in my greater NYC apartment. If you don’t have one of these pans (you can find them anywhere- target, etc), a fry pan is sufficient.

I am personally not a cilantro fan, but if you are, I encourage you to add it! It has tons of nutritional benefits to including chelation (detox of heavy metals), vitamins, minerals, antioxidants, anti-inflammatory, improved sleep, improved digestion, and improved cardiovascular health.

This recipe is one of my faster and certainly easier compositions!  If you are consuming dairy, try supplementing with whole fat greek yogurt instead of sour cream!

serving size: 2
total time: 10 mins

  • 1lb wild caught mahi mahi filets
  • 1 teaspoon olive oil
  • 1 teaspoon sea salt
  • 1 cup black beans, cooked
  • 1 avocado
  • 1 radish
  • 1 head butter lettuce

(optional items, to be used only after post-dieta is completed)

  • 1 teaspoon chili
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/4 cup sliced red onion
  • 1 lime

Start the grill, cast iron grill pan, or frying pan over medium heat. Pat the fish dry with a paper towel to remove excess moisture.  Coat filets in olive oil and season with salt (and additional spices).  Sear the filets on each side for approximately 3 minutes.  While the filets are cooking, roast the black beans in a dry pan over medium heat for 1-2 minutes.  This allows them to crack and get a little crispy.  Slice or dice the avocado as desired. For the radishes, I used a mandolin for precise slices, but this device is not required.  Shredding or slicing with a knife is sufficient.  (If you are consuming onions at this time, slice them thinly as well.)

Remove the filets from the grilling surface and allow to rest on a cutting board for 1-2 minutes.  Slice the filets in lengthwise pieces as desired. Remove any outside browning or broken leaves of butter lettuce and discard.  When removing the lettuce from its base, it is best to use a small knife, to prevent the leaf from tearing.  Arrange 3-4 leaves on a large plate and place the mahi mahi down first.  Top with avocado, beans, radish (and onions and fresh lime juice).


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