This quick-and-easy fish recipe uses just one pan and is ready in 20 minutes. Mild, sweet mahi-mahi is poached with bok choy in a island-inspired lime-coconut sauce.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Thaw fish, if frozen. Cut fish into eight pieces; rinse fish and pat dry with paper towels. Sprinkle salt evenly over fish pieces; rub in with your fingers. Set fish aside. Finely shred peel from the lime; juice the lime. Set peel aside. In a large saucepan, combine the lime juice, coconut milk, the thinly sliced Thai chile pepper and the sugar. Bring just to boiling; reduce heat.

  • Carefully place fish in coconut milk mixture in saucepan. Cook fish, covered, 5 minutes. Uncover; gently stir in bok choy. Cook 3 to 5 minutes more or until fish flakes easily when tested with a fork. Ladle fish, bok choy and cooking liquid into bowls. Top with lime peel and additional chile pepper.


Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

186 calories; protein 22g 44% DV; carbohydrates 9.5g 3% DV; dietary fiber 0.8g 3% DV; sugars 4.4g; fat 6.5g 10% DV; saturated fat 4g 20% DV; cholesterol 82.8mg 28% DV; vitamin a iu 2684.6IU 54% DV; vitamin c 52.7mg 88% DV; folate 43.4mcg 11% DV; calcium 75.7mg 8% DV; iron 2.7mg 15% DV; magnesium 47.2mg 17% DV; potassium 647.7mg 18% DV; sodium 598.8mg 24% DV.