Garlic Lemon Butter Mahi Mahi Rice Bowls

• 1 ½ cups jasmine rice
• 3 cups water
• 4 mahi mahi fillets (6 oz each)
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 tsp paprika
• ½ tsp chili powder
• Salt to taste
• Black pepper to taste
• 2 tbsp olive oil
• ¼ cup chopped fresh parsley
• Optional: sliced avocado, cherry tomatoes

Steps

1. 1 Rinse the jasmine rice and cook according to package instructions with 3 cups water.
2. 2 While the rice cooks, season the mahi mahi fillets with salt, pepper, paprika, and chili powder.
3. 3 In a large skillet, heat olive oil over medium heat. Add fillets and cook for 4-5 minutes per side until opaque.
4. 4 In a small saucepan, melt butter over low heat. Stir in minced garlic, lemon zest, and juice. Simmer gently for 2 minutes.
5. 5 Once the rice is done, divide it into four bowls. Top each with a mahi mahi fillet.
6. 6 Drizzle the garlic lemon butter over the fish and rice.
7. 7 Garnish with chopped parsley and optional avocado and cherry tomatoes.

Equipment

• Large skillet
• Medium saucepan
• Cutting board
• Knife
• Measuring cups and spoons

Variations

• Add a sprinkle of toasted sesame seeds for a nutty crunch.
• Include edamame or corn for extra protein and color.

Substitutions

• Substitute jasmine rice with brown rice for a whole grain option.
• Use dairy-free butter for a vegan version.

Pairings

• Sautéed spinach
• Green salad
• Chilled white wine

Nutrition

Tips

• For extra flavor, marinate the mahi mahi in lemon juice and garlic for 30 minutes before cooking.
• If mahi mahi isn't available, substitute with cod or tilapia.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat with a splash of water to retain moisture.

Serving Suggestions

• Serve with a side of sautéed spinach or a simple green salad.
• Pair with a chilled white wine for a delightful dining experience.

FAQ