I get really freaked out/pumped when I throw seemingly random ingredients in a pot and out *POOFS* a magical meal. Poaching fish in coconut cream and bone broth is a genius, fool-proof method for flaky, tender, and lightly seasoned filets. Cooking finely diced plantain in the leftover coconut-cream and broth = FOOD HEAVEN. The plantain hash is a creamy and deliciously flavored starchy satisfaction. The recipe probably looks like such an odd food combo but trust me, it works! I love starch – it makes me happy. I tried a low carb AIP diet when I first started plus an intense workout regimen (I used to listen to way too many podcasts back in 2013/early 2014 that advocated a low carb diet and high intensity interval training for everyone) and I know that it was one of the reasons I dove head first instead late stage adrenal fatigue. Bad decisions lead to information seeking lead to good decisions. 

Ugh my dog Rafael is alternating between violent hiccuping, barking at everyone that walks by our apartment, and getting up to turn around exactly 360 degrees and laying back down in the same spot he already was laying in. He can be really annoying and cute at the same. We often joke he’s so adorable that we want to punt him/punch him/squeeze him until his eyeballs pop out of his head. We’re married because our sense of humor is equally screwed up. No one else gets us. Oh he really makes my heart flutter. I just pinned him on his back, kissed him 5 times between his eyeballs, and rubbed his white belly. I probably shouldn’t have children for fear of smothering them to pieces. 

Coconut-Poached Mahi-Mahi & Plantain

Serves 2 |Prep Time 5 minutes | Cook Time 15 minutes

2 6-oz mahi-mahi filets

1/3 cup bone broth

1/3 cup coconut cream

3 cups plantain, peeled and diced

¼ cup cilantro, chopped

1 tsp lime juice

Sea salt

1. In a sauté pan large enough to fit both pieces of fish, whisk together bone broth and coconut cream. Bring to a low boil over medium heat. 

2. Add fish to pan and let cook, uncovered, for 4 minutes. Flip fish gently, cover pan, and cook for 3-4 more minutes on opposite side until opaque throughout. Remove fish and keep warm. 

3. Add diced plantain to pan and return liquid to a low boil. Cover and let plantain cook for 3 minutes until tender and the liquid has thickened to a sauce. Remove from heat and stir in the lime juice, cilantro and a large pinch of sea salt. 

4. Serve mahi-mahi over the plantain.