Chimichurri Grilled Mahi-Mahi with Mashed Sweet Potato

Servings: 6  Calories (per serving): 610 kcal
Protein: 38g  Saturated Fat: 2.5g Carbs: 43g  Total Fat: 32g Sodium: 350mg

Ingredients

For the Mahi-Mahi

Mahi-mahi fillets, boneless, skinless – 2.25 lb (1020 g), cut into 6 equal portions

Olive oil – 1 tbsp (15 mL / 13 g)

Kosher salt – 1 tsp (6 g)

Black pepper – ½ tsp (1 g)

Garlic powder – ½ tsp (1.5 g)

Smoked paprika – ½ tsp (1 g)

Lemon juice – 1 tbsp (15 mL)

For the Chimichurri Sauce

Fresh parsley – 1 cup (30 g), finely chopped

Fresh cilantro – ½ cup (15 g), finely chopped (optional if you prefer just parsley)

Garlic – 3 cloves (9 g), finely minced

Red wine vinegar – 3 tbsp (45 mL)

Olive oil – ⅓ cup (80 mL / 72 g)

Red pepper flakes – ¼ tsp (optional)

Kosher salt – ¾ tsp (4.5 g)

Black pepper – ¼ tsp (0.5 g)

For the Sweet Potato Mash

Sweet potatoes – 3.5 lb (1585 g), peeled and cut into chunks

Olive oil – 1.5 tbsp (22 mL / 20 g)

Garlic – 2 cloves (6 g), minced

Kosher salt – 1 tsp (6 g), or to taste

Black pepper – ½ tsp (1 g)

Optional: Lemon zest or a dash of smoked paprika for garnish

Instructions

1. Prep the Chimichurri Sauce (can be made ahead)

In a bowl, combine:

1 cup (30 g) chopped parsley

½ cup (15 g) chopped cilantro (or more parsley)

3 minced garlic cloves (9 g)

3 tbsp (45 mL) red wine vinegar

⅓ cup (80 mL) olive oil

¼ tsp red pepper flakes (optional)

¾ tsp (4.5 g) kosher salt

¼ tsp (0.5 g) black pepper

Stir well and let sit at room temperature for 30+ minutes to develop flavor.

1. Cook the Sweet Potatoes

Bring a large pot of water to boil.

Add 3.5 lb (1585 g) peeled, chunked sweet potatoes and cook for 12–15 minutes until fork tender.

Drain thoroughly.

Return to pot and add:

1.5 tbsp (22 mL) olive oil

2 cloves (6 g) minced garlic

1 tsp (6 g) kosher salt

½ tsp (1 g) black pepper

Mash to desired consistency. For smoother mash, use a hand mixer. Optional: add lemon zest or paprika.

1. Prepare the Mahi-Mahi

Pat 2.25 lb (1020 g) mahi-mahi fillets dry.

Rub with:

1 tbsp (15 mL) olive oil

1 tsp (6 g) kosher salt

½ tsp (1 g) black pepper

½ tsp (1.5 g) garlic powder

½ tsp (1 g) smoked paprika

1 tbsp (15 mL) lemon juice

Let sit for 15 minutes while grill or pan heats.

1. Grill or Pan-Sear the Fish

Preheat a grill or nonstick skillet over medium-high heat.

Cook mahi-mahi for 3–4 minutes per side, depending on thickness, until the internal temp reaches 145°F (63°C) and it flakes easily.

Rest for 2–3 minutes.

1. Assemble Meal Prep Portions

In each container:

Add ~175 g mashed sweet potato

Place one piece (~170 g) grilled mahi-mahi

Spoon 1½ tbsp (20–25 g) chimichurri on top of the fish