Blackened Mahi Bowl
A grain bowl with blackened mahi-mahi, seasoned rice, and swappable vegetables. Served warm with choice of sauce and toppings.
Ingredients
Method
Pat mahi-mahi fillets dry with paper towels. Mix cajun seasoning in a small bowl.
Dice zucchini and red bell pepper; thinly slice red onion; chop cilantro fresh.
Warm cooked rice gently in a pot or microwave if needed. Cut lime into wedges.
Heat olive oil in a cast iron skillet over medium-high heat until it shimmers.
Coat mahi-mahi fillets evenly on both sides with cajun seasoning.
Place fillets in the hot skillet and cook 4–5 minutes per side until blackened crust forms and fish flakes easily with a fork.
Divide warm rice between two bowls. Arrange zucchini, red pepper, and red onion on top.
Place one blackened mahi fillet on each bowl. Drizzle cilantro-lime crema over and around.
Garnish with fresh cilantro and toasted sesame seeds. Serve with lime wedges on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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