Cajun Blackened Mahi-Mahi & Sweet Corn Rice Bowl
Blackened mahi-mahi with roasted corn and black beans over white rice.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Makes
- 4 bowls
Mahi-mahi is firm enough to blacken without falling apart. White rice is our choice of base, since the summary names corn and black beans but no grain.
Why this recipe works
Mahi's firm, meaty flesh holds up to high heat and a heavy spice crust.
Ingredient notes
Mahi-mahi is also sold as dolphinfish (not related to dolphins).
Common mistakes
- Thin fillets that overcook.
- Moving the fish too soon.
What to serve with it
Pickled onions or avocado.
Meal prep
Best within 3 days.
More bowls like this
Cooking tips
Turn on the fan. Use thick fillets.
Swaps and variations
Use cod or snapper. Use brown rice.
Storing and reheating
Refrigerate within 2 hours for up to 3 days.
Recipe
Cajun Blackened Mahi-Mahi & Sweet Corn Rice Bowl
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Makes
- 4 bowls
Ingredients
You’ll need: cast-iron skillet; rimmed sheet pan; medium saucepan with lid; instant-read thermometer
Method
-
Cook the rice: bring the rice and water to a boil, cover and simmer on low 15 minutes; rest 5 minutes.
-
Heat the oven to 450°F (230°C). Toss the corn with the olive oil and roast 12 to 15 minutes until browned. Warm the black beans.
-
Mix the paprika, garlic powder, thyme, cayenne and salt and press onto the fish.
-
Heat the neutral oil in a cast-iron skillet over medium-high heat and cook the mahi 3 to 4 minutes per side, until dark and it flakes and reaches 145°F (63°C).
-
Divide rice, corn and beans among 4 bowls, top with the fish and serve with lime wedges.
Questions
Is mahi-mahi fishy?
No; it's mild and firm.
Can I grill it?
Yes, on an oiled grill over medium-high heat.
Comments