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Mahi-Mahi Quinoa Bowls

Mahi-Mahi Bowls with Adobo Quinoa
Serves: 4 people
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4.67 from 3 votes
Prep Time30 mins
Cook Time20 mins
Total Time50 mins

Ingredients

For the Mahi-Mahi:

  • 3 tbsp avocado oil
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • ½ tsp dried oregano
  • ¼ tsp turmeric powder
  • 2 cloves garlic minced
  • 2 tbsp freshly squeezed lime juice
  • 1 tbsp freshly squeezed lemon juice
  • 24 ounces mahi-mahi cut into 2-inch pieces (I use Fish Fixe)
  • 1 tsp kosher salt
  • ½ tsp black pepper

For the Adobo Quinoa:

  • 1 tbsp avocado oil
  • ¼ cup finely diced yellow onion
  • 1 cup white quinoa
  • 1 ½ tbsp adobo seasoning I use Frontier Co-Op brand
  • 1 ½ cups water

For the Cucumber-Avocado Salad:

  • 2 medium cucumbers cut in half lengthwise and thinly sliced into half-moons
  • ½ cup thinly sliced scallions green part only
  • ¼ cup finely chopped cilantro leaves
  • 2 tbsp extra virgin olive oil
  • 2 tbsp lime juice
  • 2 tbsp lemon juice
  • Kosher salt to taste
  • Black pepper to taste
  • 1 avocado halved, pitted, skin removed and thinly sliced

Optional, For Serving:

Instructions

Marinate the Fish:

  • In a large bowl or baking dish, whisk together the avocado oil, smoked paprika, cumin, oregano, turmeric, garlic, lime juice, and lemon juice until well combined. Add the cut fish and season with the salt and pepper. Set aside to allow to marinate while you prepare the quinoa and salad (or you can cover and refrigerate for up to 6 hours).

Make the Adobo Quinoa:

  • Heat the avocado oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the quinoa and the adobo and stir to combine. Pour in the water, stir, and then bring to a boil. Once boiling, reduce the heat to a simmer, cover, and cook the water is absorbed and quinoa and tender, about 15 minutes. Let stand for 5 minutes, then gently fluff with a fork.

Make the Cucumber-Avocado Salad:

  • In a large bowl, combine the cucumbers, scallions, cilantro, olive oil, lime juice, lemon juice, and a big pinch of salt and pepper. Toss until very well combined. Add the avocado and gently toss once more until combined.

Cook the Fish:

  • Heat a large, non-stick skillet over medium-high heat. When hot, add the marinated fish (and about 2 tbsp of the marinade) and cook until golden brown and cooked through, about 2-3 minutes per side
  • Serve the fish alongside the adobo-quinoa and cucumber-avocado salad. Garnish, if desired, with pickled red onions + thinly sliced jalapenos, if desired. And/or just serve with you favorite hot sauce!