The Pacific Mahi Mahi Bowl from Rubio's features tender, grilled mahi mahi topped with fresh mango salsa, crunchy cabbage slaw, and creamy avocado, all served over a bed of cilantro-lime rice for a vibrant and refreshing coastal meal.
Equipments
- Grill
- Tongs
- Chef’s knife
- Cutting board
- Mixing bowls
- Rice cooker or pot
- Measuring cups and spoons
- Large spoon or rice paddle
- Serving bowls
- Fish spatula
- Vegetable peeler (optional)
Ingredients
- 8 oz (225g) mahi mahi fillet
- 1 tablespoon olive oil
- Salt
- Black pepper
- 1 cup jasmine rice
- 2 cups water
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lime juice
- 1 cup shredded green cabbage
- 1 cup shredded red cabbage
- 1/4 cup thinly sliced red onion
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1 small ripe mango
- 1/4 cup diced red bell pepper
- 2 tablespoons diced red onion
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon lime juice
- 1/2 small jalapeño
- Salt
- 1 ripe avocado
Fresh mahi mahi fillet is key for authentic flavor and texture in your Pacific Mahi Mahi Bowl, so using high-quality, sustainable fish is recommended. Jasmine rice should be rinsed before cooking to achieve the perfect fluffy consistency, and the cilantro-lime mixture adds a bright, aromatic touch that balances the dish. For the mango salsa, select a ripe, juicy mango to provide natural sweetness that complements the mild spiciness of the jalapeno. Be sure to finely shred the green and red cabbage for the slaw to maintain the right crunch without overwhelming the other textures. The Pacific Mahi Mahi Bowl from Rubio's copycat menu delivers a vibrant coastal meal with tender grilled fish, refreshing mango salsa, tangy cabbage slaw, creamy avocado, and flavorful cilantro-lime rice.
Instructions
- Preheat grill.
- Brush mahi mahi with olive oil, salt, and black pepper.
- Grill mahi mahi until cooked through; set aside.
- Rinse jasmine rice.
- Add rice and water to rice cooker or pot; cook.
- Fluff rice; mix in chopped cilantro and lime juice.
- In a mixing bowl, combine green cabbage, red cabbage, red onion, apple cider vinegar, sugar, and salt to make cabbage slaw; toss and set aside.
- Peel and dice mango.
- In another bowl, mix diced mango, red bell pepper, red onion, cilantro, lime juice, minced jalapeño, and salt for mango salsa.
- Slice avocado.
- Spoon cilantro lime rice into serving bowls.
- Layer with grilled mahi mahi.
- Top with cabbage slaw.
- Spoon on mango salsa.
- Add avocado slices.
- Serve.
Substitution
The Pacific Mahi Mahi Bowl from Rubio's copycat menu combines grilled mahi mahi with mango salsa, cabbage slaw, avocado, and cilantro-lime rice for a fresh and flavorful dish. If mahi mahi is unavailable, you can substitute with other firm white fish like cod or tilapia without compromising the texture. When preparing the rice, jasmine rice offers a fragrant base, but basmati or long-grain rice can be used as alternatives. If fresh mango is out of season, frozen mango chunks thawed to room temperature will work well in the salsa. Be sure to adjust seasoning to your taste, especially the salt and lime juice, to balance the sweet and tangy flavors in your bowl.
Tips
Ensure the grill is properly preheated to medium-high heat before placing the mahi mahi to prevent sticking and achieve a perfect sear. When cooking jasmine rice, rinse it thoroughly under cold water to remove excess starch for a fluffier texture. Use a fish spatula to gently flip the mahi mahi, minimizing the risk of breaking the fillet during grilling. Your fresh mango salsa and cabbage slaw should be made just before serving to maintain their crispness and vibrant flavors.
Nutritions
The Pacific Mahi Mahi Bowl is a nutrient-rich option providing a balanced mix of lean protein from the grilled mahi mahi and healthy fats from avocado and olive oil. Your meal contains antioxidants and vitamins from the fresh mango salsa, including vitamin C and beta-carotene, while the cabbage slaw adds dietary fiber essential for digestion. The cilantro-lime jasmine rice contributes carbohydrates for sustained energy, enhanced by fresh herbs that offer additional nutrients. This combination supports muscle repair, immune function, and overall vitality.
Storage
Store leftover grilled mahi mahi in an airtight container in the refrigerator for up to 2 days to maintain freshness. Keep the cilantro-lime rice, mango salsa, cabbage slaw, and avocado slices in separate containers to preserve their textures and flavors. To enjoy your Pacific Mahi Mahi Bowl later, reheat the fish and rice gently while serving the mango salsa, slaw, and avocado cold.
Variation or Alternatives
You can substitute the mahi mahi with other firm white fish like swordfish or cod for a different flavor profile. Instead of grilling, try pan-searing the fish with a touch of butter for a richer taste and crispy edges. Swap the jasmine rice for brown rice or quinoa for added fiber and nutrients, or mix in some black beans to boost protein content. For a spice variation, replace the jalapeno with diced serrano peppers or a pinch of cayenne pepper, adjusting to your heat preference.
Allergies
The Pacific Mahi Mahi Bowl contains fish, which is a common allergen and can cause reactions in individuals with seafood allergies. The dish also includes avocado, which may trigger oral allergy syndrome in some people sensitive to latex or certain fruits. You should verify your tolerance to all ingredients to avoid any potential allergic reactions.
Why this recipe?
The Pacific Mahi Mahi Bowl from Rubio's restaurant is favored for its fresh, sustainably sourced mahi mahi, vibrant tropical salsa, and nutrient-rich ingredients that create a flavorful and healthy dining experience. The bowl's combination of tender grilled fish, zesty citrus flavors, and crisp vegetables appeals to health-conscious food lovers seeking a balanced meal. Your attempt to make this copycat recipe is worth it because it lets you enjoy restaurant-quality, wholesome seafood at home with customizable flavors. Recreating this dish ensures a delightful taste of the Pacific Coast while maintaining control over ingredient quality and portion size.