Salt and pepper to taste
1 ½ pounds mahi-mahi filleted into four 6-ounce portions
4–5 tablespoons avocado oil, divided
2 cups thinly sliced green garlic
1 pound Fioretto cauliflower

About this recipe

Chef Thai prefers to use pink Himalayan salt to season all her dishes and looks for quality in ingredients like Red Boat fish sauce and coconut aminos.


Salt and pepper both sides of each mahi-mahi filet.

Heat a 9” cast-iron skillet over medium-high heat and add 1 tablespoon avocado oil. Sauté green garlic with a pinch of salt, stirring occasionally until edges of the green garlic start to brown. Set aside.

Keep the skillet hot, add 1 to 2 tablespoons avocado oil and trimmed pieces of Fioretto cauliflower. Sear until each side is charred, 1 to 3 minutes per  side, then top with salt.

Continue to keep the skillet hot and well coated with avocado oil. Add mahi-mahi fillets and quickly sear until outsides are crispy and the center is nearly cooked through, 1 to 2 minutes per side. Set aside to rest up to 5 minutes before serving.

To serve, plate Fioretto cauliflower and top with mahi-mahi and sautéd green garlic.