Blackened Mahi Grain Bowl
Blackened mahi-mahi fillet served over a swappable base grain with roasted vegetables and sauce. Pan-seared fish develops a crispy spiced crust; components combine warm.
Ingredients
Method
If using whole grain, cook the grain base according to package directions; set aside warm.
Dice the roasted vegetable and red onion. Halve the lime and set aside.
Pat the mahi-mahi fillets dry with paper towels.
In a small bowl, combine paprika, garlic powder, onion powder, cayenne, and black pepper.
Coat both sides of the fillets evenly with the spice mixture, pressing gently so it adheres.
Heat olive oil in a cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
Place fillets in the hot oil and sear without moving for 3–4 minutes until the underside is dark and crispy.
Flip carefully and sear the second side for 2–3 minutes until the fish flakes easily with a fork and is cooked through.
Divide the warm grain base between two bowls.
Top each bowl with the roasted vegetable, diced red onion, and one blackened mahi-mahi fillet.
Squeeze lime juice over the bowl and garnish with fresh cilantro. Serve with lime wedge.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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