Mahi Rice Bowl
MERMAN'S REVENGE RECIPE
MAHI RICE BOWL
Baja-seasoned mahi-mahi served over fluffy rice with a fresh Blackened slaw of red cabbage, avocado, cucumber and lime, finished with Merman's Revenge Teriyaki Glaze.
LET'S COOK
DIRECTIONS
COOK THE RICE
Prepare 1½ cups of jasmine or white rice according to the package directions. Once cooked, fluff the rice and keep it warm while you prepare the mahi and slaw.
SEASON THE MAHI
Pat the mahi-mahi fillets dry. Season evenly with 1–2 tablespoons of Merman's Revenge Baja Fish Taco Mix and 1 teaspoon of Merman's Revenge Blackened Seasoning .
COOK THE MAHI
Heat 2 tablespoons of olive oil or cooking oil in a skillet. Add the seasoned mahi-mahi and cook until the fish is fully cooked and flakes easily. Remove from the heat and set aside.
START THE BLACKENED SLAW
In a large bowl, combine the shredded red cabbage, sliced red bell pepper, red onion, diced cucumber and chopped cilantro.
SEASON THE SLAW
Add the juice of 2 fresh limes and 1 teaspoon of Merman's Revenge Blackened Seasoning . Toss until the vegetables are evenly coated.
ADD THE AVOCADO
Gently add the sliced avocado to the Blackened slaw, folding it in carefully so the avocado keeps its shape.
BUILD THE BOWLS
Divide the cooked rice between serving bowls. Add a generous portion of Blackened slaw, then place the cooked mahi-mahi over the top.
GLAZE & SERVE
Finish each bowl with Merman's Revenge Teriyaki Glaze and serve immediately.
MADE WITH
BAJA FISH TACO MIX
Baja Fish Taco Mix brings bold coastal flavor directly to the mahi and gives the fish a flavorful base for the fresh slaw and rice.
EXPLORE BAJA FISH TACO MIX →
MADE WITH
BLACKENED SEASONING
Blackened Seasoning pulls double duty in this bowl, adding savory flavor to both the mahi and the fresh lime-dressed slaw.
EXPLORE BLACKENED →
MADE WITH
TERIYAKI GLAZE
A finishing drizzle of Teriyaki Glaze adds a sweet-savory layer that ties together the seasoned mahi, rice and bright Blackened slaw.
EXPLORE TERIYAKI GLAZE →
GOOD TO KNOW
TIPS FROM
THE MERMAN
DRY THE MAHI FIRST
Pat the mahi-mahi dry before seasoning so the Baja Fish Taco Mix and Blackened Seasoning stick evenly to the fish.
ADD AVOCADO LAST
Toss the cabbage and vegetables with lime and Blackened Seasoning first, then gently fold in the avocado so it stays intact.
GLAZE AT THE END
Save the Teriyaki Glaze for the finished bowl so its sweet-savory flavor stays front and center.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Follow along and see how this recipe comes together from prep to plate.
HUNGRY FOR MORE?
