Blackened Mahi Grain Plate
Blackened mahi-mahi fillet served over a swappable grain base with seasoned vegetable sides. Seared fish with Cajun spices paired with your choice of rice, quinoa, or farro.
Ingredients
Method
Pat mahi-mahi fillets dry with paper towels and set aside.
Chop zucchini into half-moons and dice the bell pepper into bite-sized pieces.
In a medium saucepan, bring vegetable broth to a boil and add grain (basmati rice, jasmine rice, quinoa, farro, or your choice). Reduce heat to low, cover, and simmer according to package directions until tender and liquid is absorbed (typically 15–20 minutes).
Mix paprika, garlic powder, onion powder, cayenne, and black pepper in a shallow dish. Season mahi-mahi fillets on both sides with this spice blend.
Heat olive oil in a cast-iron skillet over medium-high heat until shimmering. Place fillets in the pan and sear for 3–4 minutes per side until fish is opaque and flakes easily. Transfer to a plate.
Add 1 tbsp olive oil to the same skillet. Add zucchini and bell pepper, season with salt, and sauté over medium-high heat for 4–5 minutes until tender and lightly browned.
Divide cooked grain between two plates. Top each with sautéed vegetables and one blackened mahi-mahi fillet.
Serve with lime wedges on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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