Looking for a fast, healthy and tasty weeknight meal? This is it, and don’t be put off by the unfamiliar spice concoction. Charmoula-rubbed Mahi-Mahi is easy peasy, especially when paired with Shallot Bulgur. You must be thinking that I am on a spice-rub kick. ‘Tis true. This recipe, likes others from the so-called cleanse, took me out of my cooking comfort zone, requiring the use of unusual spices and various healthy, whole grains…like bulgur! How exciting – I had not prepared bulgur before, so it was great to discover another high-fiber whole grain, easy to prepare and even Hubs-approved. Sara Dickerman pairs the Mahi Mahi with a sliced orange salad. Visually, it is a treat (see below), but really not worth the effort. It makes the whole meal more complicated to prepare, and I suggest skipping it in lieu of a sliced orange for garnish.
- 1/2 cup finely chopped fresh cilantro, or parsley (I used parsley since I had it on hand)
- 1/4 cup olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika, sweet or smoked
- 1/2 teaspoon kosher salt
- Juice of 1 lime
- 1 small garlic clove, grated
- 4 6-oz. mahi-mahi fillets
Stir together cilantro or parsley, oil, cumin, paprika, salt, lime juice, garlic, and 1 Tbsp. water (alternatively, pulse ingredients in a food processor for a smoother texture and a slightly more intense herbal flavor). Rub mixture onto the mahi-mahi fillets and chill for at least 15 minutes and up to 1 hour.
Preheat oven to 425°. Place marinated fish on a rimmed baking sheet. Roast until fish is just opaque in center, 10–15 minutes.