Mahi Mahi, Fajita Style

April McIver


I used mahi mahi for this, but you could just as easily substitute any mild white fish, or chicken. A very interesting combination of colors, textures and flavors with a smoky, Mexican undertone.

★★★★★ 1 vote


mild fish fillets (mahi mahi, cod, pollock)
1/2 tsp
taco seasoning
1 Tbsp
olive oil
1 small
green pepper, sliced
1 small
red bell pepper, sliced
1 small
onion, sliced vertically into strips
1/2 c
brown rice, cooked
1/2 c
black beans, cooked
1/2 c
pineapple salsa (see my recipes)
2 Tbsp
fat free sour cream or plain yogurt
1/2 small
avocado, diced
hot sauce, to taste


1Heat oven to 350. Place fish on a lightly greased pan. Sprinkle with taco seasoning and bake 10-20 minutes, until it flakes easily with a fork.
2While fish cooks, heat oil in a large, heavy skillet over medium high. When it’s hot and begins to shimmer add onions and bell pepper. Cook, stirring frequently but allowing scotched patches to form, until crisp-tender. You’re aiming for something like fajitas.
3Combine heated rice and black beans. Divide the mixture between two serving plates, spreading it into a circle.
4Top rice and beans with bell pepper mixture.
5When fish is done, place it on top of the bell peppers.
6Top the fish with a line of pineapple salsa, a scoop of yogurt or sour cream, avocado and a drizzle of hot sauce.

About Mahi Mahi, Fajita Style

Course/Dish: Fish
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy