Jamaican Jerk Mahi Mahi with Coconut Quinoa




There is so many flavors going on in this dinner tonight. Most of the time I make food that is geared for kid-friendly eaters, but sometimes I let my kids experience something totally new and exoctic and.... Alright, truthfully, it's just for me. I want a grown up meal! And it was sooo good! The kids ate the quinoa...they're fine. ;)

Jamaican Jerk Mahi Mahi with Coconut Quinoa

Jamaican Jerk Dry Rub:
1 tsp. smoked paprika
1 tsp. chili powder
1 tsp. ground allspice
1 tsp. curry powder
1/2 tsp. ground cumin
1/2 tsp. cinnamon

4-6 Mahi Mahi fillets, patted dry
sea salt
1 tbsp. coconut oil
1 clove garlic, minced
1 lime, juiced
2 cups quinoa, rinsed
2 cups gluten free broth (chicken or vegetable)
1 cup canned coconut milk
1/2 red onion, diced
handful fresh cilantro, chopped

Combine all the ingredients for the rub into a small bowl and mix together. Prepare the mahi mahi fillets (thaw if they're frozen) and pat dry with a clean paper towel. Sprinkle some sea salt onto both sides of each fillet. Now just sprinkle a generous amount of spices onto the fish and start massaging it in. No really. Use your hands and really rub the spices into the fish. Once all the fish has had a good rub down set them aside while you preheat a large skillet and a medium saucepan.

The saucepan will be for your quinoa. When the pan's hot pour in the rinsed quinoa and allow to lightly toast to bring out the flavor. Add in the broth and coconut milk. Bring to a boil, turn down to a simmer, put a lid on in for about 12 minutes or until all the liquid is absorbed.

While the quinoa cooks heat the coconut oil in the large skillet. Add in the minced garlic. Once the garlic starts to sizzle place the fish fillets in the skillet as well. Cook on medium-high heat for about 2-4 minutes then turn down the heat to low and turn the fish over. Drizzle juice from half the lime over the fish, put the lid on the skillet and let the fish finish cooking. The thickness of your fillets will determine exactly how long to cook them. The fish should come apart into flake-like chunks when a fork is inserted. Here's a good guide from lifehacker.com to follow when cooking fish.

Squeeze the remaining half of the lime juice into the cooked quinoa. Now dish it up! Put a heaping scoop of the coconut quinoa into a shallow bowl, top with a mahi mahi fillet, some diced red onion, and chopped cilantro.





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Tuesday, 26 January 2021

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Melissa Moore has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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