Mahi Mahi Over Gingered Carrots

2		Carrots
2  teaspoons		Coconut Oil
2  cups		Green Onion - Chopped
1  dash		Ground Ginger
1  teaspoon		Garlic Cloves - Fresh
1  teaspoon		Lemon Juice - Fresh
1/4  cup		Pacific Natural Foods Organic Low Sodium Chicken Broth
1  dash		Tamari Soy Sauce
1  pinch		Ground Black Pepper
1  pinch		Sea Salt
8  ounces		Mahi Mahi - Raw, Fillet

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Saute carrots in a little coconut oil over medium heat until the carrots start to brown (about 5 minutes) and then add the green onions to the carrots and cook for an additional minute. Then add the lemon juice, ginger, and crushed garlic to the pan and sauté lightly until the veggies are coated with the ginger and garlic. Sprinkle with sea salt, stir again, then remove the carrot mixture from the pan and set aside.

Add a little more coconut oil to the same pan over medium heat. Add the fish pieces and cook for 1 minute on each side, making sure that your pan is nice and hot so that the fish sear and turn golden brown on each side.

Mix the chicken broth, tamari and black pepper together in a bowl and pour over the fish. Then cover and cook for another until the fish is tender and flakes apart easily (about 1-2 minutes). Serve over the carrots.