Mahi-Mahi Bowl Recipe with Adobo Quinoa and Cucumber Avocado

Mahi-Mahi Quinoa Bowls

Prep: 30 mins   Cook: 20 mins   Total: 50 mins   Servings: 4 people

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
• 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
• 1½ tbsp adobo seasoning
• 1½ cups water

For the Cucumber-Avocado Salad

• 2 medium cucumbers, halved 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 and black pepper, to taste
• 1 avocado, halved, pitted, peeled and thinly sliced

Optional, for Serving

• Quick pickled red onions
• Thinly sliced jalapeño
• Your favorite hot sauce

Instructions

1. Marinate the Fish

1. In a large bowl or shallow dish, whisk together the avocado oil, smoked paprika, cumin, oregano, turmeric, minced garlic, lime juice, and lemon juice until combined.
2. Add the mahi-mahi pieces and toss to coat. Season with kosher salt and black pepper. Let the fish marinate while you prepare the quinoa and salad, or cover and refrigerate for up to 6 hours to deepen the flavor.

2. Make the Adobo Quinoa

1. Heat 1 tablespoon avocado oil in a medium saucepan over medium heat. Add the diced onion and cook, stirring, until softened, about 2–3 minutes.
2. Add the quinoa and adobo seasoning, stirring to coat the grains. Pour in the water and bring to a boil.
3. Once boiling, reduce the heat to low, cover, and simmer until the water is absorbed and the quinoa is tender, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff gently with a fork before serving.

3. Make the Cucumber-Avocado Salad

1. In a large bowl, combine the sliced cucumbers, scallions, and chopped cilantro.
2. Add the olive oil, lime juice, lemon juice, and a generous pinch of salt and pepper. Toss thoroughly so the flavors meld.
3. Add the sliced avocado last and gently toss once to combine without mashing the avocado.

4. Cook the Fish

1. Heat a large non-stick or well-seasoned skillet over medium-high heat. When the pan is hot, add the marinated mahi-mahi and about 2 tablespoons of the marinade.
2. Sear the pieces until golden brown and cooked through, about 2–3 minutes per side depending on thickness. Fish is done when it flakes easily with a fork and reaches an opaque color throughout.
3. Serve the cooked mahi-mahi over a bed of adobo quinoa alongside the cucumber-avocado salad. Garnish with pickled red onions and jalapeño if desired, or add a drizzle of hot sauce for extra heat.

Notes and Tips

• Quinoa: Rinse quinoa under cold water before cooking to remove any bitter coating. Use a 1:1.5 ratio of quinoa to water for this recipe.
• Marinating: If you have time, marinate the fish for at least 30 minutes for a better flavor infusion. Avoid marinating fish too long (over 6 hours), as the citrus can begin to “cook” the flesh.
• Substitutions: If mahi-mahi isn’t available, other firm white fish like halibut or cod will work, though cooking times may vary.
• Make-ahead: Quinoa can be cooked ahead and refrigerated for up to 3 days. Prepare the salad just before serving to keep the avocado fresh.