Mango Ginger Mahi Mahi
- CKD non-dialysis
1 fish fillet
- 1/2 cup sweet Mango Chutney
- 2 tablespoons reduced-sodium soy sauce
- 3 tablespoons balsamic vinegar
- 1 tablespoon fresh ginger root
- 1 garlic clove
- 1 teaspoon white pepper
- 2 tablespoons olive oil
- 1-1/2 pounds mahi mahi fillets
- 2 tablespoons canola oil
- Mince ginger root and garlic.
- Mix together first seven ingredients to make marinade.
- Wash fish fillets and pat dry on paper towel.
- In a shallow glass pan place fish fillets with skin side down. Pour the marinade over fish, covering all around the fillets. Refrigerate for 20 minutes.
- In a large skillet heat the canola oil and place marinated fish fillets skin side down. Cook over medium heat for 4-6 minutes on each side, turning only once.
- Transfer fish to a serving plate.
- In a small saucepan cook the left over marinade to a glaze consistency. Pour over the cooked fish before serving.
Nutrients per serving
- Calories 221
- Protein 21 g
- Carbohydrates 9 g
- Fat 10 g
- Cholesterol 80 mg
- Sodium 298 mg
- Potassium 547 mg
- Phosphorus 175 mg
- Calcium 27 mg
- Fiber 0.6 g
Renal and renal diabetic food choices
- 3 meat
- 1/2 fruit, medium potassium
- Purchase six mahi mahi fillets, 4 ounces each.
- Try the DaVita.com low sodium Mango Chutney recipe or use commercially prepared chutney. Mango Chutney is located in preserves & jams section of the grocery store. Check labels for sodium content – some brands are high in sodium.
- Adjust fish portion for a lower or higher protein diet.