Mahi-Mahi with Thai Peanut Sauce and Sweet Potato Noodles

Ingredients, Serves 2-3

• 2 ½  Tablespoons Extra Virgin Olive Oil, divided
• 4 Fillets of Mahi Mahi
• 2 Teaspoons Coriander
• 2 Medium Sweet Potatoes, peeled then spiralized using thinnest blade
• 2 cups Broccoli Florets
• ¼ cup Water
• Toppings: Chopped Peanuts and Cilantro

Thai Peanut Sauce Ingredients

• 2 Tablespoons Peanut Butter
• 3 Tablespoons Chicken Broth
• 1 ½ Tablespoons Soy Sauce or Coconut Aminos
• ½ Tablespoon Rice Vinegar
• 1 Tablespoon Sweet Chili Sauce
• 1 Teaspoon Sesame Oil
• ¼ Teaspoon Dried Ground Ginger
• 1 Clove Garlic, minced

Directions

1. Whisk together all of the ingredients for the Thai Peanut Sauce and then set aside.
2. Add 2 Tablespoons of the olive oil to a large skillet. Add the spiralized sweet potatoes and broccoli florets to the skillet and season with salt and pepper. Cook for about 5 minutes, stirring occasionally. Add the water to the pan and cover and cook until the broccoli and “noodles” are al dente, about 7 minutes. 
3. While the “noodles” are cooking. Season the Mahi Mahi with salt, pepper and coriander. Heat ½ tablespoon oil in a separate skillet and cook the Mahi Mahi about 5 minutes on each side. 
4. In your large skillet with the sweet potatoes and broccoli, add the thai peanut sauce and cook for about 2 minutes until completely incorporated.
5. Scoop the Sweet Potato and Broccoli mixture into bowls and top with the Mahi Mahi, Chopped Peanuts and Cilantro.

*Inspired by Iowagirleats.com