Mahi Mahi Summer Bowl

Updated at: Thu, 17 Aug 2023 05:31:45 GMT

Step 1

An hour before you’re ready to start cooking, cut the eggplant in half vertically. Peel side down, generously apply salt on the eggplant and let it rest for an hour. It should sweat out a lot of water

Step 2

Preheat the oven to 400°F

Step 3

In a small saucepan, add quinoa with 2/3 cup water and bring to a boil. Once boiling, reduce heat to a simmer and cover. Let it cook for 15 min.

Step 4

Prepare the sauce for the mahi mahi. Add 1 tbsp melted butter, garlic, lemon juice, lemon peel, salt, and pepper into a small bowl and set aside

Step 5

Now, pat the eggplant dry. Then you’re ready to cook it. On a cast iron over medium heat, place the eggplant with the peel side up, and grill for 10 minutes (or until fully cooked - depends how big your eggplant is).

Step 6

While the eggplant and the quinoa are cooking, start with the mahi mahi

Step 7

Use a cast iron or oven safe pan and bring it to medium high heat. Add a drizzle of oil so that it won’t stick, then add the mahi mahi fillets. Cook for 4 minutes on one side, then flip, remove from heat, and put directly into the heated oven. Let it cook for 5 minutes (depends on thickness of fish).

Step 8

When the fish is ready, remove from the oven and add the lemon butter dressing. Let it rest for 5 minutes.

Step 9

Assemble the bowl. Add quinoa as the base, your chopped herbs, halved cherry tomatoes, grilled eggplant, and cooked mahi mahi.

Step 10

Pour 1 tbsp of red wine vinegar, and salt and pepper to taste.

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