Recipe information
Cajun-seasoned grilled Mahi with grilled zucchini, bell peppers, and red onion. Served over rice pilaf.
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Main Ingredients
Cooking Instructions
1. Prepare the Rice Pilaf
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
2. Add Rice
Add the rice to the saucepan and stir to coat. Cook for 2 minutes until the rice is slightly toasted.
3. Simmer
Pour in the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until rice is tender and liquid is absorbed. Fluff with a fork and set aside.
4. Prepare the Vegetables
While the rice is cooking, slice the zucchini, bell peppers, and red onion into bite-sized pieces.
5. Season the Mahi
Rub the Mahi Mahi fillets with Cajun seasoning and drizzle with 1 tablespoon of olive oil.
6. Grill the Mahi
Preheat the grill to medium-high heat. Grill the Mahi Mahi for about 4-5 minutes on each side until cooked through and flaky.
7. Grill the Vegetables
In a separate grill basket or on skewers, toss the vegetables with remaining olive oil and season with salt and pepper. Grill for 5-7 minutes, turning occasionally, until tender and charred.
8. Assemble the Dish
On a plate, serve the rice pilaf as the base, top with grilled Mahi and arrange the grilled vegetables on the side. Garnish with chopped parsley.