| 9 | 23 | 648 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 18 min | 1 |
| 114 gm | Mahi mahi fillet |
| 1 medium | Lemon |
| 2 tsp | Dill, fresh |
| 1 tsp | Salt |
| 2 tbsp | Extra virgin olive oil (or choice of cooking fat) |
| 2 tsp | Mayonnaise, low fat |
| 1/2 avocado(s) | Avocado |
| 1/2 large potato | Sweet potato |
| 2 sprig | Cilantro (coriander) (or parsley) |
Slice your potato in to 1/8-1/4 inch thick slices, leghthwise.
Heat 1 tbsp cooking fat in a large skillet on medium high.
Add in potato slices evenly distributed, sprinkle lightly with salt.
Cook 5 minutes each side and then cover for a 2 minutes at the end.
Transfer to a board. Season fish with salt and dill.
Heat second tbsp of cooking fat in the same skillet.
Sear the 4oz fillet, 2 minutes each side, then cover for 1-2 minutes. Done.
Slice the avocado.
Build your toasts, alternating toppings in different combinations: mayo and mahi, avo and mahi, avo and lemon with herbs, pate with fish etc.
Enjoy!
| Fruit | 1 |
| Meat | 1.3 |
| Vegetables | 2.6 |
