Pour a bunch of lime juice on the Mahi Mahi. Add salt and pepper. A little bit of ginger.
Flip it, do the same on the other side. Let it sit for 10 minutes in the fridge.
Heat a pan on medium heat with coconut oil.
Add the fish when its hot.
While the fish is cooking, crack some eggs and mix until they are mixed.
Cook fish until both sides have a discernible brown tint around the edges.
Plate the fish, and add the eggs to the same pan. You may want to add some more oil if there isn’t enough.
Move the eggs around continuously in the pan.
Plate the eggs, add salt, pepper, and hot sauce.
Add salt, pepper, some garlic.
Add lime juice (a good amount) and tequila.
Add to pan with oil (olive or coconut).
Cook about 5 minutes per side on medium-high.
Salt, Pepper, Garlic, Ginger.
Add to wok with oil (olive or coconut).
Cook about 5-7 minutes on high.
Take coconut oil (about a spoonful), and heat in a wok until it’s liquefied. Then add as much shrimp as you want. Next, add generous amounts of salt, cayenne pepper, garlic powder (or fresh garlic if you’re not lazy), and whatever else looks good (I use Kirkland Signature Organic No-Salt Seasoning). Heat on high for about 5-10 minutes, until shrimp have cooked through and have shrunk and shriveled.