Lemon Ginger Soy Mahi Mahi

I’m such a creature of habit. My dinners are usually some fish, brussel sprouts, and kabocha squash. Such is life. And life was great.

IMG_5010[1]Lemon Ginger Soy Mahi Mahi

Serves: 1

  • 4 oz raw mahi mahi
  • juice from 1/4 lemon
  • 1 TBSP  braggs liquid aminos
  • 1/4 tsp ginger
  • 1/8 tsp lemon peel
  • black pepper to taste

Coat the mahi mahi with the other listed ingredients. Then place on a baking sheet sprayed with nonstick spray; bake at 350 F for 20-22 minutes, or until it flakes.

I served mine with cinnamon Brussel sprouts with a maple Dijon to dip (sugar free syrup + Dijon mustard) and baked kabocha squash filled with a corfetti protein fluff.


Master vegan baking with this specially outlined online course!




Leave a Reply