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



  • 2
    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

How to Make Mahi Mahi, Fajita Style


  1. Heat 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.
  2. While 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.
  3. Combine heated rice and black beans. Divide the mixture between two serving plates, spreading it into a circle.
  4. Top rice and beans with bell pepper mixture.
  5. When fish is done, place it on top of the bell peppers.
  6. Top the fish with a line of pineapple salsa, a scoop of yogurt or sour cream, avocado and a drizzle of hot sauce.

Printable Recipe Card

About Mahi Mahi, Fajita Style

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

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