Recipe: Blackened Mahi Mahi Rice Bowl

Blackened Mahi Mahi Rice Bowl

This is a new recipe I have added to my rotation. It is light, filling, and flavorful. This Blackened mahi-mahi with a tomato, garlic, and pepper confit pairs perfectly with the seasoned fish. It is bright, beautiful, and super tasty. Add the Tahini dressing for an added bonus and extra juicy flavor.

Ingredients:

• 2-4 pieces of Mahi Mahi
• 2 cups of Halved Cherry Tomatoes
• 2 Bell Peppers (1 yellow, 1 red)
• 4-6 cloves of Garlic
• Olive Oil
• Red Wine Vinegar
• Seasoning Tomatoes: Salt, Pepper, Red pepper flakes, Oregano, Thyme
• Seasoning Mahi: Salt, Pepper, Cumin, Paprika, Cayenne, Oregano
• 1-2 Cups of White Rice (depending on serving size)
• Bone Broth (or Filtered Water, however cooking your rice)

Instructions Mahi Mahi:

1. Pat dry your Mahi Mahi
2. Mix in a bowl, Olive oil and Mahi Seasoning
3. Coat the Mahi Mahi and let it marinate
4. Bake in the oven at 425 for 10-12 mins

Instructions Tomato/Peppers:

1. Halve your Cherry Tomatoes, add to baking dish
2. Cut Bell Peppers to similar size, add to baking dish
3. Peel and Smash Garlic, add into baking dish
4. Add in 1 cup of Olive Oil, or until its covered about ⅓ of the way
5. 2 Tablespoons of red wine vinegar (or a fancy flavor like blackberry vinegar)
6. Add in seasoning + mix together
7. Bake in oven at 425 for 20mins

Bonus:

• I topped with Tahini Lemon Dressing (mixed about 1.5 Tbsp Tahini, half a lemon, a little mike's hot honey, filtered water to get dressing consistency, and salt)