Mahi mahi is a mild-flavored fish that is spiced up in this recipe with  a spicy and refreshing cucumber salsa, served up with a flavorful turmeric rice side dish.


Mahi Mahi

  • 1 tbsp. olive oil
  • 1 tbsp. lime juice
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 5 each frozen skinless mahi mahi
  • 5 sprigs cilantro, fresh

Cucumber Salsa

  • 1/2 each cucumber, diced
  • 1 cup tomatoes, diced
  • 1/2 each green pepper, diced
  • 3 tbsp. red onion, diced
  • 2 tbsp. fresh cilantro, chopped
  • 1 tbsp. lime juice
  • 2 1/2 tsp. honey
  • 1 tsp. crushed red pepper
  • 2 tsp. olive oil
  • 1/4 tsp. salt

Turmeric Rice

  • 1 tbsp. olive oil
  • 1 cup celery, diced
  • 1/2 cup shallots, finely diced
  • 1 1/4 cups whole grain brown rice
  • 2 1/2 cups vegetable broth
  • 1/8 tsp. salt
  • 1/8 tsp. black pepper
  • 2 tsp. ground turmeric


Mahi Mahi

  1. Preheat oven to 325°F.
  2. Combine the olive oil and lime juice in a bowl and marinate the fish for 15 minutes; cook the fish briefly on the grill to mark in a cross pattern.
  3. Spray a baking sheet with nonstick cooking spray.
  4. Place the fish on the baking sheet; season with salt and pepper.
  5. Bake in the oven until the internal temperature reaches 145°F.

Cucumber Salsa

Mix together the tomatoes, green pepper, cucumber, red onion, cilantro, lime juice, honey, crushed red pepper, olive oil, and salt in a bowl.

Turmeric Rice

  1. Heat 1 tablespoon olive oil over medium heat; add the celery and shallots; sauté for one minute.
  2. Add the rice and sauté another 2 minutes.
  3. Add the broth, salt, pepper, and turmeric; bring to a boil.
  4. Decrease the heat to low; cover and cook for 40 to 45 minutes, or until the broth is absorbed.

Plate Assembly

Serve one mahi mahi atop 3/4 cup of the turmeric rice; top each portion equally with the cucumber salsa and garnish with fresh cilantro and lime slices.