AIP coconut gluten free greens healthy fats paleo seafood whole30 

AIP Mahi Chowder

I’m starting to pick up a little steam with my AIP recipes. This one epitomizes that sentiment. It was a quick lunch, ready in under 20 minutes.
Healthy, light & absolutely delicious.


Yields 2 bowls

AIP Mahi Chowder

8 minPrep Time

10 minCook Time

18 minTotal Time

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  • 1lb Mahi Mahi, I used 3, 4oz center cut fillets
  • 3 heads garlic, minced
  • 2 limes, juiced
  • 2 tsp lemon rind minced (dried)
  • 1 tbsp oregano
  • 1 tbsp coarse sea salt
  • 2 tbsp coconut oil
  • 2 medium carrots
  • 1 small sweet onion
  • 2 medium parsnips
  • 3 bay leaves
  • 7oz full fat coconut milk
  • 1-2 sprigs sweet basil leaves, whole


  • Cut mahi mahi in 1/2 inch chunks, toss in a bowl with salt, garlic, oregano, sea salt and lemon rind, lime juice and lime pieces.
  • Dice onions, carrots & parsnips in to small pieces and saute in 2 tbsp coconut oil in medium sized pot with bay leaves.
  • Saute on medium-high heat and move often so the onions don't burn.
  • Add in mahi mahi with all the garlic, juices and lime pieces.
  • Bring heat to high.
  • Stir until the fish is all seared.
  • Then pour in coconut milk.
  • Stir well and bring to a rapid boil for 2-3 minutes.
  • Chop up all the basil.
  • Turn down heat to low.
  • Stir, add in basil, let it sit/simmer for a few minutes, no more than five, you don't want to over cook fish.
  • Serve immediately.
  • Garnish with more basil and avocado.
  • Bright, light, beautiful.


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5 Thoughts to “AIP Mahi Chowder”

  1. Sarah
    How much basil? 1/4 cup?
    1. Hello! Thanks for the comment, yes, about 1/4 cup chopped, or two sprigs worth of leaves :)
  2. Erik
    Can I use any white fish instead of mah mahi?
    1. Absolutely! I do recommend a nice white flesh fish though. You could also use shrimp!

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