This low-carb "fried fish" is certain to kill any cravings for carb-y, crispy, flour-battered fish fry. Our almond-crusted dijon mahi mahi and kale salad have only eight grams of carbs and are ready to eat in about 15-20 minutes. It's that simple! This super low-carb mahi mahi recipe is sure to be a hit in any household. For one, it's a mild-flavored fish, so your anti-seafooders won't have any trouble with that fishy taste. And with the almond add-on in this recipe, you'll have the most delectable low-carb mahi mahi recipe in the neighborhood.
What is Mahi Mahi?
Mahi mahi is a lean, low-carb fish with pink, tender flesh that becomes white when you cook it. Sometimes it’s called dolphin or dolphinfish, but never fear, they’re not related to dolphins. Because they reproduce and grow quickly, mahi mahi are an eco-friendly option. They’re also considered a moderate-mercury fish, making it safer if you’re concerned about being exposed to mercury.
Not only does mahi mahi have a subtle and slightly sweet flavor, it has a nutrient profile that’s excellent for people living with diabetes who want to decrease their carb intake and eat more protein. Mahi mahi is rich with protein, an essential macronutrient that supports the building and repairing tissues in the body. Protein is also vital for a healthy immune system.
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Mahi mahi is packed with omega-3 fatty acids. Omega-3 fatty acids are essential fatty acids that can’t be produced by the body and must come from the food you eat. Omega-3s help decrease inflammation, which in turn can help prevent numerous chronic conditions and support healthy brain function.
This article has been clinically reviewed by Hanna Rifkin, RD, CDCES, clinical health coach at One Drop.
Low-Carb Almond-Crusted Dijon Mahi Mahi + Kale Salad
This low-carb fried fish is certain to kill any cravings for carb-y, crispy, flour-battered fish fry. This healthy recipe for diabetes is full of protein and flavor. Try it tonight for a quick, easy, and healthy dinner.
2 filets mahi mahi, 8 ounces each
½ cup whole unsalted almonds
2 tbsp Dijon mustard
1 tbsp smoked paprika
½ tsp cayenne pepper
Salt to taste
Olive oil to cook the fish
1 bunch of raw kale, any variety or color
¼ cup feta cheese
¼ cup thinly sliced raw red onion
Juice of 1 lemon or lime
3 tbsp olive oil
Salt and pepper to taste
For the fish
For the salad
For the fish
Place almonds in a food processor and pulse until finely chopped.
Mix chopped almonds, paprika, and cayenne pepper in a shallow dish.
Season the fish filets with a generous amount of salt.
Coat filets with Dijon mustard.
Dip filets in the almond/paprika/cayenne mixture to coat both sides.
Heat olive oil in a skillet over medium heat. You can also add a small spoonful of butter for extra flavor, but butter is completely optional.
Once the oil is hot, place the filets in the skillet and fry until the fish is cooked through. Fish is cooked when it is opaque and breaks easily into flakes when you nudge it with a fork. The almond coating should look brown and crispy.
Serve warm and garnish with lemon or lime.
For the salad
Wash kale and tear the leaves apart into bite-size pieces, discarding the rib of the kale.
Squeeze lemon or lime juice into a salad bowl with red onion and combine.
Add olive oil, salt, and pepper and stir. Taste it and add more salt if needed.
Add kale to the bowl and combine everything thoroughly using tongs.
Mix in feta cheese and the salad is ready to eat.
8 ounce fish and half a bunch of kale
Calories 290, Carbs 8 grams, Fiber 6 grams, Fat 30 grams, Saturated Fat 1 grams, Protein 48 grams, Sodium 492 milligrams