Lemon Herb Mahi-mahi Bowl

Name: Lemon Herb Mahi-mahi Bowl
Prep time: 20 min
Cook time: 15 min
Total time: 50 min
Ingredients: 1 tablespoon (15 g) fresh Italian parsley, chopped; 1 teaspoon garlic powder; 1 teaspoon smoked paprika or ground cumin; 1 teaspoon smoked paprika or ground cumin; 4 mahi-mahi fillets (about 1 pound, or 450 g, total); ¼ cup (60 ml) extra-virgin olive oil; 2 tablespoons (30 ml) fresh lemon juice; 1 tablespoon (15 ml) white wine vinegar; 1 tablespoon (11 g) Dijon mustard; 1 tablespoon (4 g) fresh dill, chopped; 1 teaspoon pure honey (optional); 1 clove garlic, minced; Salt and pepper, to taste; Salt and pepper, to taste; 2 Roma tomatoes, seeded and diced; 1 small cucumber, diced; ½ medium red onion, thinly sliced; ¼ cup (33 g) Kalamata olives, pitted and sliced; 1 avocado, peeled, pitted, and sliced or diced; ¼ cup (38 g) crumbled feta cheese (optional); ¼ cup (35 g) toasted pine nuts or slivered almonds (optional); ¼ cup (35 g) toasted pine nuts or slivered almonds (optional)

Preparation info

yield:
4
servings

Difficulty
Easy
Ready in
50 min

Appears in

The Build Your Bowl Salad Cookbook

By Nina Cherie Franklin

Published 2025

About

This fresh, flavorful bowl combines flaky mahi-mahi with crisp greens, creamy avocado, tangy feta, and a zesty lemon dill vinaigrette for a bright, satisfying finish.

Ingredients

For THE Mahi-Mahi

3 tablespoons (45 ml) fresh lemon juice
1 tablespoon (

Fish course
Pescatarian
Gluten-free

Method

Prepare the Mahi-Mahi

In a small bowl, whisk together all the marinade ingredients. Place the fillets in a shallow dish, pour the marinade over them, and coat evenly. Cover and marinate in the fridge for 15 to 30 minutes. Preheat the oven to 400°F (200°C)