For a refreshing and filling lunch, try this Mahi Mahi, rice, and avocado (aguacate) recipe!
Ingredients for a serving of one:
1 filet of Mahi Mahi
1/2 cup of White Rice
1/2 an Avocado
Salt to taste
Black Pepper to taste
Red Pepper Flakes to taste
Few drops of lime
Enough Avocado Oil to cover the bottom of your pan
Balsamic Vinegar Glaze to taste
For the Fish:
In this recipe I used a filet of Mahi Mahi, but you can use any other desired fish.
Coat a the bottom of a nonstick pan or a crock pot in avocado oil
*The ideal oil to use is avocado because it is the best option when heat is applied, however, if not available, you can use whichever other oil you have at home. My second choice would be olive oil.
Place the fish in the pan and lightly start sauteing it.
*If using a nonstick pan set the heat in between medium and low
*If using a crock pot then select the sauté setting
Once you see the fish is cooking, season it to taste with salt + black pepper +
Evenly cook both sides of the fish, turning the fish over once one side lightly browning
Once the fish has cooked on both sides, turn off the heat
Add on the red pepper flakes and move the fish around in the pan to gather up any leftover oil and spices.
*I recommend to get any remaining oil as some "taste" could be leftover on the bottom of the pan. However, if you're using vegetable oil it's best not to get any gather up any leftover; olive and avocado oil on the other hand are less processed and can be eaten with more leniency
Plate and add a few drops of lime as a final touch
For the Rice:
Though white rice is not commonly eaten in my household, it is not excluded from our diet- there are times when its enjoyed in moderation!
Rice can be prepared in a crock pot or in a pot on the stove-top.
The rule of thumb I learned for rice is that you use half a cup for each person eating. With that you can choose the desired portion of rice to cook.
First, determine the amount of rice to be cooked
*(2 people = 1 cup, 3 people = 1 1/2 cup, 4 people = 2 cups…)
Put the rice in the container it will be cooked in and wash it three times with water (each time draining the water out) and gently mixing the rice throughout to clean well
After the third wash, place the same amount of water in the container as was used for rice
*If using brown rice, it will always require more water as it is less processed and takes more time to cook. So 1 more cup of water will be required.
Add salt to taste and a swirl of avocado oil.
*A tablespoon should be sufficient. The way I measure it is by doing a quick drizzle with the oil, going from top to bottom of the pan, doing one sweep
*Again, that is the preferred oil to use with heat, but you use whichever oil you have at hand
For the Aguacate (Avocado):
Maybe it's because I'm Hispanic, but to me a ripe aguacate is a great touch to any dish.
Cut the aguacate vertically in half to open it up and then cut into cubes
Serve yourself the desired portion and drizzle with balsamic vinegar glaze
Keeping it savory and simple,
Camila
