In a medium bowl, mix together all the ingredients except for the coconut oil.
Scoop out a little of the mixture at a time to roll into medium sized meat balls.
Lay the meat balls out on a clean sheet pan.
In a large skillet, heat the coconut oil over medium-high heat.
Brown the meat balls in batches on all sides.
Remove the browned meatballs with a slotted spoon and place back on the sheet pan.
Once all the meatballs have been browned place the sheet pan in the oven and bake for 12-15 minutes, or until the meatballs are cooked through.
Remove from the oven and serve.
Serving Suggestion: Steamed green beans and cauli-rice. (Process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste and fluff with a fork.)
In a small bowl, combine 2 tablespoons of olive oil along with remaining ingredients (lemon juice and zest through black pepper); pour mixture over Mahi Mahi fillets then seal bag and turn to coat well.
Refrigerate for at least 30 minutes or up to 6 hours.
At time of cooking, heat remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add Mahi Mahi steaks and cook for 4 minutes per side or until fish flakes easily when tested with a fork.