Cajun-seasoned grilled Mahi with grilled zucchini, bell peppers, and red onion. Served over 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.

Prepare the Rice Pilaf

Add the rice to the saucepan and stir to coat. Cook for 2 minutes until the rice is slightly toasted.

Add Rice

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.

Simmer

While the rice is cooking, slice the zucchini, bell peppers, and red onion into bite-sized pieces.

Prepare the Vegetables

Rub the Mahi Mahi fillets with Cajun seasoning and drizzle with 1 tablespoon of olive oil.

Season 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.

Grill the Mahi

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.

Grill the Vegetables

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.

deconstructed mahi kabobs

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!