Caribbean Poached Mahi-Mahi Grain Bowl With Mango and Black Beans

Method

1. Step 1

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   Rinse the quinoa thoroughly under cold water to remove any bitterness.

2. Step 2

   Timer length (minutes) for step 2

   15:00

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   In a medium saucepan, combine the rinsed quinoa and 240 ml (1 cup) water or vegetable broth. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes or until the liquid is absorbed and quinoa is tender.

3. Step 3

   Timer length (minutes) for step 3

   03:00

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   Heat olive oil in a large skillet or shallow pan over medium heat. Add minced garlic, diced red onion, and jalapeño if using. Sauté for about 3 minutes until fragrant and onions start to soften.

4. Step 4

   Timer length (minutes) for step 4

   03:00

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   Add the black beans, ground cumin, smoked paprika, salt, and pepper to the skillet. Stir and cook for another 3 minutes to warm through and blend flavors.

5. Step 5

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   Add about 240 ml (1 cup) of water to the skillet and bring to a gentle simmer.

6. Step 6

   Timer length (minutes) for step 6

   10:00

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   Gently place the mahi-mahi fillets in the simmering liquid, cover, and poach for 8-10 minutes until the fish is opaque and flakes easily with a fork. Remove fish carefully and set aside, keeping warm.

7. Step 7

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   In a small bowl, whisk together lime juice, lime zest, and a pinch of salt to make the dressing.

8. Step 8

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   To assemble, divide the cooked quinoa between bowls. Top with the black bean mixture, poached mahi-mahi, and diced mango. Drizzle the lime dressing over each bowl and garnish with fresh cilantro leaves.