Chili-Cumin Mahi-Mahi with Green Chile Quinoa

This spicy rub comes together quick for an easy take on dinner. I had mahi-mahi fillets in the freezer, but there’s no reason you couldn’t use it on halibut or any other firm-fleshed fish. As for the quinoa, it’s my new favorite food group. I’ve been eating this green-chile version a lot lately, mostly topped with runny eggs for breakfast, but it makes the perfect bed for the fish. Top it with some of my homemade charred salsa, and it’s a great dinner idea that looks fancy, but is fairly simple.

Chili-Cumin Mahi-Mahi with Green Chile Quinoa

For the Chili-Cumin Rub:
1 ½ tsp. chili powder
1 ½ tsp. cumin
1 ½ tsp. smoked paprika
1 tsp. brown sugar
1 tsp. kosher salt
1 tsp. freshly ground black pepper

1 lime
2 8-10 oz. mahi-mahi fillets

For the Green Chile Quinoa:
Olive oil
½ cup diced onion
½ cup diced green chiles
2 cups water
1 tsp. chicken bullion
1 cup quinoa


1. Whisk together the rub ingredients. Cover and set aside.

2. Prepare the quinoa. In a small pot set over medium heat, sauté the diced onion and green chile in a teaspoon of olive oil. After 3 minutes, add the water and turn the heat to high. Stir in the chicken bullion. When the water begins to boil, add the quinoa and stir. Bring back to a boil, then cover, lower the heat, and simmer for 13 minutes. Remove the quinoa from the heat, fluff with a fork and replace the lid. Let stand for 15 minutes.

3. Meanwhile, give each fillet a light spray of olive oil and cover generously with the rub. Heat a skillet over medium-high heat and add 1 to 2 tablespoons of olive oil. When the oil is hot, sauté the fillets for 3 to 5 minutes per side, then remove from heat. Serve over quinoa topped with a generous spoonful of salsa.