{
  "id": "CAT01-R26",
  "slug": "cat01-r26-blackened-mahi-bowls-with-black-beans-and-rice",
  "url": "https://www.thisisflorida.us/florida-recipes/recipes/cat01-r26-blackened-mahi-bowls-with-black-beans-and-rice.html",
  "title": "Blackened Mahi Bowls with Black Beans and Rice",
  "category": "Florida Seafood & Fish",
  "category_id": "CAT01",
  "language": "en",
  "yield_servings_base": 4,
  "servings_scale_options": [
    2,
    4,
    6,
    8
  ],
  "prep_time_minutes": 15,
  "cook_time_minutes": 25,
  "total_time_minutes": 40,
  "primary_cooking_method": "STOVETOP",
  "primary_food": "mahi-mahi",
  "vegetarian": false,
  "allergens": [
    "fish"
  ],
  "ingredients": [
    "1.5 pounds mahi-mahi fillets, skin removed",
    "2 tablespoons Cajun or blackening seasoning",
    "2 tablespoons vegetable oil",
    "1 cup long-grain white rice",
    "2 cups water",
    "15 ounces canned black beans, drained and rinsed",
    "1/2 teaspoon salt",
    "1 ripe avocado, diced",
    "1 cup cherry tomatoes, halved",
    "1 lime, cut into wedges",
    "1/4 cup fresh cilantro, chopped"
  ],
  "directions": [
    "Bring the rice, water, and salt to a boil in a medium saucepan. Cover, lower the heat, and simmer 18 minutes until the water is absorbed. Rest 5 minutes.",
    "Warm the black beans in a small saucepan over low heat, about 5 minutes, stirring once or twice.",
    "Rinse the tomatoes, cilantro, avocado, and lime under running water (scrub the lime). Halve the tomatoes, dice the avocado, chop the cilantro, and cut the lime into wedges.",
    "Pat the mahi dry on a board used only for raw fish. Rub both sides with 1 tablespoon of the oil, then coat with the seasoning.",
    "Turn on the kitchen fan. Heat the remaining oil in a cast-iron skillet over medium-high heat until it just starts to smoke.",
    "Cook the fish 3 to 4 minutes per side until deeply browned and opaque inside. Mahi should reach 145°F or separate easily with a fork.",
    "Divide the rice and beans among 4 bowls. Top with the fish, avocado, tomatoes, and cilantro. Serve with lime wedges.",
    "Chill leftovers within 2 hours (1 hour if the room is above 90°F)."
  ],
  "food_safety": "Cook mahi-mahi to 145°F or until opaque and it separates easily with a fork. Use a separate board for raw fish and wash it before cutting the toppings. Rinse produce under running water and scrub the lime before cutting.",
  "skill_taught": "Blackening fish in a very hot skillet to build a dark, spiced crust.",
  "source": "This Is Florida — Florida Recipes v1.0",
  "license_note": "Free to read on thisisflorida.us. Do not scrape for commercial republishing without permission."
}