Mango Ginger Mahi Mahi
1 fish fillet
- CKD non-dialysis
- Higher Potassium
- 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.
- 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.
Submitted by: DaVita® dietitian Usha from Missouri.
Nutrients per serving
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
Kidney and kidney diabetic food choices
- 3 meat
- 1/2 fruit, medium potassium
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