Ginger Shiitake Mahi Mahi

My love affair with coconut amino’s continues!  They haven’t let me down yet.  This is honestly on of the best sauces that I have ever made or ever eaten.  Last week I went to a Seafood 101 cooking class at Central Market.  This is a paleo-fried recipe that they made with tuna.  The Ginger Shiitake Mahi Mahi is such a great meal.  It was quick, easy, and honestly one of the tastiest I have ever made. I have never cooked with shiitake mushrooms before, but I have to say that I am going to start looking for more recipes with them.  They have a tremendous health benefit with significant amounts of B vitamins and a decent source of calcium.  Plus they're great for the immune system,  and they had a great flavor, especially with the aminos.  Hopefully, you enjoy this as much as we did.  Just a fair warning there may not be any leftovers at the end of the meal.

• 36 ounces of Mahi Mahi filet
• 2 tablespoons of toasted sesame seed oil
• 4 tablespoons of ghee
• 1/3 cup of sliced green onions
• ¼ cilantro
• 2 tablespoons chopped ginger, peeled
• 6 garlic cloves chopped
• 10 tablespoons coconut amino’s
• 10 ounces shiitake mushrooms de-stemmed and sliced
• 1 can of coconut milk
• 1 lime Juice

Sprinkle the Mahi with salt and pepper.  Heat the sesame and 1 tablespoon of ghee in a large heavy bottom skillet.  Sear the filet’s in the oil and ghee for about 2 minutes per side or until desired temperature, usually about 3-4 minutes per side for medium rare. Add remaining ghee, onions, cilantro, ginger, and garlic to the same pan you cooked the fish, sauté until fragrant.  Mix in mushrooms, aminos and simmer for about a minute.  Add the coconut milk and reduce to about half, continuously stirring.  Stir in the lime juice.  Pour the ginger mushroom sauce onto a plate and place the fish on top.