Mahi Mahi Over Purple Rice

Apr 7

This bowl is all about rich flavor, regeneratively sourced ingredients, and effortless nourishment. The wild-caught mahi mahi is baked simply, letting the seasoning shine. It’s paired with pressure-cooked purple rice—jammin’ with cumin, curry, and aromatics—then sautéed with a mix of sweet corn, edamame, and green peas for a rainbow of fiber (and color), protein, and grounding energy.

Why You’ll Love It

Purple Rice Is a Soil-Saver – Organically grown and often regenerative, purple rice is rich in anthocyanins, minerals, and fiber. It’s more than a grain—it’s a connection to ancestral nourishment and better farming practices.

Mahi Mahi = Light Protein With Integrity – High in B vitamins and lean protein, this fish is mild and flaky without the fishy taste.

Spiced, Not Spicy – Curry, celery, cumin, garlic, and onion add warmth without heat.

Veggie-Rich Without the Fuss – Corn, peas, and edamame are simple, colorful additions that bring sweetness, protein, and texture.

Naturally Gluten-Free, Dairy-Free & Balanced – Easy on the gut, energizing for the day.

Ingredients (Makes 2–4 Servings)

For the Mahi Mahi

2–4 wild-caught mahi mahi filets
Avocado oil
Sea salt + black pepper
Everything bagel seasoning (or sesame + garlic + onion blend)

For the Purple Rice

1 cup organic purple rice (Lotus Foods is a great regenerative brand)
2 cups water or broth
1 stalk celery, chopped
1/2 tsp cumin
1/2 tsp curry powder
1/4 onion, finely chopped
1–2 cloves garlic, minced
Pinch of sea salt
Optional: a small pat of butter or ghee for richness

Veggie Add-Ins (for sauté)

1/2 cup frozen corn
1/2 cup frozen edamame
1/2 cup frozen green peas
A drizzle of olive oil or ghee

How To Make It

1. Bake the Mahi Mahi

Preheat oven to 375°F. Lightly coat mahi filets with avocado oil, season with salt, pepper, and everything bagel seasoning.
Bake for 12–14 minutes, or until fish flakes easily. Set aside.

2. Cook the Purple Rice

In a pressure cooker or rice cooker, combine purple rice, water/broth, celery, cumin, curry, garlic, onion, and salt.
Pressure cook for 20 minutes or let the rice cooker work its magic. Stir in butter or ghee once cooked.

3. Sauté the Veggie Mix

In a large skillet over medium heat, drizzle olive oil or ghee. Add corn, peas, and edamame with a pinch of salt.
Sauté for 5–10 minutes, then stir in the cooked purple rice and let flavors meld for another few minutes.