Southwestern Mahi Mahi Recipe

I’m doing a happy dance right now at the market seeing all the gorgeous fresh produce.  There are perks to every season but summer produce makes my heart skip a beat.  I had some fresh cobs of corn and an avocado on my kitchen counter today, so I thought I would do some experimenting with southwestern flavors and the results were spectacular.  

This recipe features a bed of rice seasoned with vegetable stock, coconut oil, and thyme, a delicious piece of mahi mahi sauted with sweet onion, butter, and lemon, and topped with southwestern corn and avocado cole slaw.  

Ingredients for the slaw dressing: 1 T. plain yogurt, 1 T. mayonaise, 1 T. lime juice, 1 t. honey, ¼ t. cayenne pepper,½ t. salt, ¼ t. black pepper, and ½ t. celery seed.

Step 1: Mix all the dressing ingredients together, cover and place in the fridge.

Ingredients for the slaw: 2 cobs of corn, 1 avocado, 2 T. chopped cilantro, and 1 cup shredded cabbage.  

Step 2- Boil the corn for 7 minutes then transfer to an ice bath.  Once cool, cut the kernels off the cob and pat dry.  Dice the avocado and chop cilantro.  Mix all the ingredients in a mixing bowl.  Cover and set in the fridge.  Do not add dressing until just before serving.

Ingredients for the rice: 1 cup uncooked rice of choice (I used jasmine), 2 cups vegetable stock, 2 T. coconut oil, 1 t. dried thyme.

Step 3- Prepare the rice.  Melt the coconut oil in a saucepan over medium-high heat and add dry rice and dried thyme.  Briefly stir rice for 2-3 minutes then add the stock.  Reduce heat to a low simmer, cover, steam for 15-20 minutes.  (If you aren’t a fan of coconut flavor, you can use your choice of oil.)(You will start the fish while the rice is steaming)

Ingredients for the fish: 4 mahi mahi filets (4-6 oz pieces), 4 T. butter, 1/3 cup finely diced sweet onion, 1/3 cup lemon juice, salt, old bay seasoning, lemon pepper and dried thyme.

Step 4- Prepare the fish.  Wash fish filets and pat dry with a paper towel.  Sprinkle salt, old bay seasoning and dried thyme, and lemon pepper over both sides of each filet.  

Step 5- Melt butter in a large skillet over medium-high heat and add the chopped onion and fish filets.  Sprinkle lemon juice over the filets.  Cook about 4-5 minutes on each side or until cooked through. 

Step 6- Fluff rice, pack rice into a ½ cup measuring cup and turn it over onto a plate.  Gently place a cooked fish filet over the top and spoon on a bit of the butter.  Toss the corn slaw dressing onto the slaw and place a large spoonful over the top of the fish.  (extremely thin sliced jalapenos would also be a stellar addition)

Serve Immediately.

Nothing fishy about this recipe!

Print Recipe

Southwestern Mahi Mahi

A filet of Mahi Mahi over a bed of seasoned rice, topped with a southwestern cole slaw.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Servings: 4

Author: Cindee

Ingredients

• For the coleslaw dressing
• 1 T. plain yogurt
• 1 T. mayonaise
• 1 T. lime juice
• 1 t. honey
• ¼ t. cayenne pepper
• ½ t. salt
• ¼ t. black pepper
• ½ t. celery seed
• Ingredients for the coleslaw
• 2 cobs of corn
• 1 avocado
• 2 T. chopped cilantro
• 1 cup shredded cabbage
• Ingredients for the rice
• 1 cup uncooked rice of choice I used jasmine
• 2 cups vegetable stock
• 2 T. coconut oil
• 1 t. dried thyme
• Ingredients for the fish
• 4 mahi mahi filets 4-6 oz pieces
• 4 T. butter
• 1/3 cup finely diced sweet onion
• 1/3 cup lemon juice
• salt old bay seasoning, lemon pepper and dried thyme.

Instructions

• Mix all of the coleslaw dressing ingredients together, cover and store in fridge.
• Boil the corn for 7 minutes then transfer to an ice bath. Once cool, cut the kernels off the cob and pat dry. Dice the avocado and chop cilantro. Mix all the ingredients in a mixing bowl. Cover and set in the fridge. Do not add dressing until just before serving.
• Prepare the rice. Melt the coconut oil in a saucepan over medium-high heat and add dry rice and dried thyme. Briefly stir rice for 2-3 minutes then add the stock. Reduce heat to a low simmer, cover, steam for 15-20 minutes. (If you aren't a fan of coconut flavor, you can use your choice of oil.)(You will start the fish while the rice is steaming)
• Prepare the fish. Wash fish filets and pat dry with a paper towel. Sprinkle salt, old bay seasoning and dried thyme, and lemon pepper over both sides of each filet.
• Melt butter in a large skillet over medium-high heat and add the chopped onion and fish filets. Sprinkle lemon juice over the filets. Cook about 4-5 minutes on each side or until cooked through.
• Fluff rice, pack rice into a ½ cup measuring cup and turn it over onto a plate. Gently place a cooked fish filet over the top and spoon on a bit of the butter. Toss the corn slaw dressing onto the slaw and place a large spoonful over the top of the fish. (extremely thin sliced jalapenos would also be a stellar addition)
• Serve Immediately.