Mediterranean Mahi Mahi Bowl with Avocado
Mediterranean Mahi Mahi Bowl with Avocado | Healthy 30-Minute Dinner
Make this Mediterranean Mahi Mahi Bowl with avocado, colorful bell peppers, tomatoes, and fluffy rice for a healthy 30-minute dinner. This easy, protein-packed fish bowl is perfect for meal prep and busy weeknights.
Enjoy this Mediterranean Mahi Mahi Bowl with avocado, roasted vegetables, tomatoes, onions, and fluffy rice. A healthy, protein-packed dinner that’s ready in just 30 minutes and perfect for meal prep.
How to season mahi mahi?
In a bowl, toss the mahi mahi pieces with olive oil, garlic powder, smoked paprika, oregano, salt, black pepper, and the juice of one lime. Let marinate for 10–15 minutes while the rice cooks.
Mediterranean Mahi Mahi Bowl with Avocado
4
servings30
minutes40
minutes300
kcalEnjoy this Mediterranean Mahi Mahi Bowl with avocado, roasted vegetables, tomatoes, onions, and fluffy rice. A healthy, protein-packed dinner that's ready in just 30 minutes and perfect for meal prep.
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Ingredients
3 mahi mahi fillets (about 1½ pounds), cut into bite-sized pieces
2 cups jasmine white rice
4 cups water
1 tablespoon olive oil (for cooking the rice
1 teaspoon salt
Vegetables: 1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
1 medium red onion, diced
2 Roma tomatoes, diced
2 ripe avocados, dicedFresh parsley or cilantro, chopped
Lemon or lime and pepper
Directions
- Cook the rice: Rinse the rice under cold water until the water runs clear. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the rice and stir for 1–2 minutes. Pour in 4 cups of water, season with 1 teaspoon of salt, bring to a boil, then reduce the heat to low. Cover and simmer for 18–20 minutes, or until the rice is tender and the water has been absorbed. Fluff with a fork and set aside.
- Season the mahi mahi: In a bowl, toss the mahi mahi pieces with olive oil, garlic powder, smoked paprika, oregano, salt, black pepper, and the juice of one lime. Let marinate for 10–15 minutes while the rice cooks.
- Cook the vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced red, yellow, and green bell peppers and cook for 5–7 minutes, stirring occasionally, until they are tender but still slightly crisp. Remove from the skillet and set aside.
- Cook the mahi mahi: If your skillet is large enough, use the same pan to cook the mahi mahi. Add a little more olive oil if needed, then arrange the fish in a single layer. Cook for 3–4 minutes per side, or until the fish is lightly golden and flakes easily with a fork. Avoid overcooking.
- While the fish cooks, dice the tomatoes, red onion, and avocado.
- Assemble the bowls: Divide the cooked rice among serving bowls. Top with the sautéed peppers, mahi mahi, diced tomatoes, red onion, and avocado.
- Finish with a squeeze of fresh lime juice, a drizzle of extra virgin olive oil, and chopped parsley or cilantro
Notes
- While mahi mahi is perfect for this recipe, you can use any white fish or seafood such as cod, halibut, haddock, sea bass, tilapia.
