Blackened Mahi Mahi with Mango Salsa and Vegetable Quinoa

Inspired by Jessica Gavin.

It was a busy weekday, and I needed dinner to be quick yet healthy. Some good carbs, lean protein and good amounts of dietary fibre. The vegetable quinoa pairs well with the blackened Mahi Mahi and mango salsa, giving this dish and overall nutty texture. The Mahi Mahi was seared nicely and is meaty, which doesn’t make you miss meat at all. Top this dish off with mango salsa which adds a fresh sweetness to it. Most of all, it is a fast, healthy and delicious weekday meal!

(Note: The Mahi Mahi was taken out of the freezer the night before to defrost it slowly).

The blackened Mahi Mahi was inspired by Jessica Gavin’s recipe. Just follow Jessica’s Blackened Fish Tacos seasonings and how to cook the Mahi Mahi fillets here.

Vegetable Quinoa Recipe: 1 cup Trader Joe’ multicolored quinoa,
1 cup diced bell peppers, 1 cup diced zucchini, 1/2 cup diced onions, 2 tbsp vegetable oil, and salt & pepper to taste.

Directions: Cook according to the directions on the Trader Joe’s multicolor quinoa packet. Add the vegetable oil to a pan and saute the bell peppers, zucchini and onion. After they are cooked to your liking, add the cooked quinoa. Adjust the taste with salt and pepper.

(Note: I prefer to not season the vegetable quinoa heavily in order to let the spices of Jessica Gavin’s Mahi Mahi with the mango salsa shine through.)

Mango Salsa Recipe: 2 large ripe chopped mangoes, 1/4 cup finely diced shallots/onions, 1 finely diced jalapeno with seeds removed, 1 Tbsp extra virgin olive oil, juice of 1 lime, a pinch of salt and 1/3 cup chopped cilantro leaves.

Directions: Mix all the Mango Salsa Recipe ingredients together.

Quick dinner tip: I’ll admit, most of the time is spent on chopping vegetables. To make the prep faster, thaw the Mahi Mahi fillets in the fridge and mix Jessica Gavin’s blackened Mahi Mahi spices in a small container the night before. On the day, cook the quinoa in a rice cooker while you chop the vegetables.