Mahi Mahi with Mango Pico
From the sun-soaked coast of Baja Mexico, this dish channels the region’s soulful simplicity. Mahi mahi, tender and lightly seared, is paired with caramelized carrots, a bright mango pico de gallo, and a wholesome Mexican-style cauliflower rice that’s seasoned with tomato, cumin, and a splash of broth.
Nutritional facts
Protein
35g
Carbs
30g
Calories
340kcal
Fat
10g
Ingredients
Mango, Canola and Olive Oil Blend, Butter, Extra Virgin Olive Oil, Carrots, Plum Tomato, Serrano Peppers, Black Pepper, Cumin, Cilantro, Garlic, Honey, Kosher Salt, Lemon Zest, Onion, White Pepper, Kosher Salt, Mahi Mahi, Tomato Sauce, Lime Juice, Cayenne Powder, Cauliflower
Contains milk, fish.
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About Maribel Rivero
Chef Maribel Rivero works as a personal chef and cooking instructor in Austin and specializes in foods from South America and North America. She is motivated by stories behind the cooking and expresses those stories into the flavors of her dishes. In 2017, Rivero opened Yuyo Peruano with her brother as a celebration of her culinary immersion throughout South America, during which she connected with the people and culinary communities of Bolivia, Peru, Argentina, and Uruguay. She was recognized by the James Beard Foundation with a Best Chef nomination in 2019.
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