Mahi-Mahi Fish Bowls

Mahi-Mahi Fish Bowls by

Angela Ramsey


This recipe is gluten free, vegan, and soy free. This dish makes a great DIY bar! Lay out each ingredient and let guests build their own taco fish bowls!

Serves: 4 people

Shopping List

  • 4 mahi-mahi frozen fillets
  • 2 tbsp. olive oil
  • 1 cup dry quinoa
  • 2 cups water or broth
  • 1 (15 oz.) can of black beans
  • 1 cup lettuce, chopped
  • 1 cup red cabbage, chopped
  • 1 bunch of cilantro, chopped (to taste)
  • 2 ripe avocados
  • 1 cup baby tomatoes
  • 1 lime, quartered
  • tortilla chips
  • pink salt to taste


  1. In a small saucepan heat water to boiling, cool slightly. Add 2½ tbsp. water to 1 tbsp. ground flaxseed meal to make a “flax egg.” Let set in refrigerator for 15 minutes to thicken.
  2. Thaw frozen fish fillets (out of the original packaging) overnight in refrigerator or under cool water.
  3. Add olive oil to coat a skillet on low-medium heat. Sauté fish until flaky, turning over to both sides.
  4. Bring 1 cup dry quinoa and 2 cups water or broth to a boil. Reduce heat to simmer and cover. Cook about 15 minutes until liquid is absorbed.
  5. Heat black beans on stovetop until warm.
  6. Chop lettuce, red cabbage and cilantro then place in separate bowls.
  7. Slice avocados in half, then using a knife slice horizontally in rows and scoop out with a spoon. Cut lime in 4 parts. Half baby tomatoes.
  8. Slice fish fillets and place fish, quinoa, and black beans and all other ingredients into separate bowls.
  9. Layer quinoa, fish and desired toppings. Serve with tortilla chips, a dash of pink salt, and a hint of lime juice.