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Blackened Mahi Bowls with Black Beans and Rice

Category: Florida Seafood & Fish Yield: 4 servings (scale 2/4/6/8 in the app) Prep 15 min Cook 25 min Total 40 min Method: STOVETOP Main: mahi-mahi

Spice-crusted mahi-mahi sits on rice and black beans with avocado, tomatoes, and lime. Each bowl is filling and easy to build at the table. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.

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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.

Allergens: fish

Equipment

  • cast-iron or heavy skillet
  • medium saucepan with lid
  • small saucepan
  • fish spatula
  • knife
  • cutting board

Ingredients (for 4 servings)

  • 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

  1. 1. 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.

  2. 2. Warm the black beans in a small saucepan over low heat, about 5 minutes, stirring once or twice.

  3. 3. 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.

  4. 4. 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.

  5. 5. Turn on the kitchen fan. Heat the remaining oil in a cast-iron skillet over medium-high heat until it just starts to smoke.

  6. 6. 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.

  7. 7. Divide the rice and beans among 4 bowls. Top with the fish, avocado, tomatoes, and cilantro. Serve with lime wedges.

  8. 8. Chill leftovers within 2 hours (1 hour if the room is above 90°F).

Skill taught

Blackening fish in a very hot skillet to build a dark, spiced crust.

Affordable substitution

Use frozen mahi-mahi or tilapia fillets thawed in the refrigerator overnight.

Optional variation

Add a spoonful of sour cream or a few slices of pickled red onion to each bowl.

Leftovers & storage

Cool and refrigerate leftovers within 2 hours (within 1 hour if above 90°F). Store at 40°F or below. Reheat fish, rice, and beans to 165°F until steaming hot; add fresh avocado after reheating.

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