This Pesto Mahi Mahi is pan seared then oven baked, topped with a dairy free pesto. A simple and fresh fish dinner recipe that is paleo, gluten free, Whole30, low carb and dairy free!
Preheat oven to 300 degrees with the oven in the middle rack.
Pat the fish dry, and season with salt and pepper.
Preheat a large oven safe skillet over medium high heat. Add the olive oil.
Sear the fish for 2 minutes, or until golden brown.
Flip the fish, then top each filet with a heaping tablespoon (or more depending on the size of your filets) of the dairy free pesto.
Transfer the skillet to the oven, and cook until the fish reaches an internal temperature of 135 degrees, about 7-10 minutes depending on how thick your fish filet is.
Remove from the oven, and serve warm. I like serving mine with cauliflower rice and an in season vegetable.
Nutrition
Calories: 191 | Total Carbs: 0.8g | Protein: 24.1g | Fat: 10.4g | Net Carbs: 1g