Grilled Peruvian Spiced Mahi Mahi with Aji Verde Lunchbox Bowls

Name: Grilled Peruvian Spiced Mahi Mahi with Aji Verde Lunchbox Bowls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 480 g mahi mahi fillets (4 pieces, skinless, about 120 g each); 2 tbsp vegetable oil; 1 tbsp smoked paprika; 1 tsp ground cumin; 1 tsp dried oregano; 1/2 tsp cayenne pepper; 1 tsp salt; 1/2 tsp black pepper; 200 g quinoa, rinsed; 400 ml water; 1 medium zucchini (about 200 g), cut into 1-inch chunks; 1 red bell pepper, seeded and cut into 1-inch pieces; 1 small red onion (about 120 g), cut into wedges; For Aji Verde Sauce:; 1 cup fresh cilantro leaves, packed; 1/4 cup fresh parsley leaves; 2 jalapeños, seeded and roughly chopped; 2 garlic cloves, peeled; 3 tbsp mayonnaise; 2 tbsp Greek yogurt; 1 tbsp lime juice (freshly squeezed); 2 tbsp vegetable oil; 1/4 tsp salt

Flaky mahi mahi fillets are charred with smoky Peruvian spices and paired with a bright, creamy aji verde sauce, served over quinoa and roasted seasonal vegetables for a vibrant, make-ahead lunch.

Prep20 minCook25 minTotal45 minServes4Difficultymedium

Method

How to make it

01
Preheat grill or grill pan to medium-high heat (around 200°C / 400°F).
02
In a small bowl, mix smoked paprika, cumin, oregano, cayenne, salt, and black pepper to create the spice rub.
03
Pat mahi mahi fillets dry with paper towels and brush both sides with vegetable oil. Rub spice mixture evenly over each fillet.
04
Place quinoa and water in a medium saucepan. Bring to a boil, reduce to a simmer, cover, and cook until water is absorbed, about 15 minutes. Fluff with a fork and set aside.
05
Meanwhile, toss zucchini, red bell pepper, and onion with 1 tablespoon vegetable oil and a pinch of salt. Spread on a baking sheet and roast in a 200°C (400°F) oven for 15 minutes, turning halfway, until tender and slightly charred.
06
To make the aji verde sauce, combine cilantro, parsley, jalapeños, garlic, mayonnaise, Greek yogurt, lime juice, oil, and salt in a blender or food processor. Blend until smooth with a slightly chunky texture. Adjust salt or lime juice to taste.
07
Grill the mahi mahi fillets 3-4 minutes per side until opaque and easily flaked with a fork, internal temperature 63°C (145°F).
08
Divide cooked quinoa among 4 containers. Top with roasted vegetables and grilled mahi mahi. Drizzle generously with aji verde sauce or pack separately to keep fresh.
09
Let lunchboxes cool before sealing lids. Store refrigerated and consume within 2 days.

From the editor

Cooking tips

If you don’t have a grill, cook the mahi mahi in a hot cast-iron skillet with a little oil, 3-4 minutes per side until cooked through.
Make the aji verde sauce a day ahead to allow flavors to meld, and store it in an airtight container in the fridge for up to 3 days.
Use leftover roasted vegetables from the fridge or swap in any seasonal vegetables like asparagus or sweet potatoes, adjusting roasting time accordingly.
To test quinoa doneness, grains should be tender and the germ ring visible around each kernel.

Published May 20, 2026