Mahi Mahi Fish Bowl w/ Butternut Squash Risotto & Basil Oil

Everyone has been to a fast food style restaurant that offers different types of protein bowls with fish, steak, or chicken and rice. And these establishments certainly beat drive-thru food when you have to eat on the go and on the fly. I would say with certainty its probably the healthier option.

 I wanted to re-create my own version, so here is my at home rendition of a fish bowl. It’s a Mahi Mahi Fish Bowl w/ Butternut Squash Risotto & Basil Oil. Its so dang easy and packs a big punch in flavor! I buy the frozen Mahi Mahi fish filets which you can defrost in the fridge ahead of time or run under cool water to cook immediately.

And I use butternut squash risotto but when the directions on the box ask for milk I substitute it with organic butternut squash bisque. HOLY COW lets take a trip down to flavor town! It is seriously delicious. 

But the real kicker and topper to this recipe would be the basil oil. My goodness I could eat this stuff drizzled on top of just about anything protein wise. Its simple to make so please, please, please don’t skip this step. You take a handful or two of basil and throw in a food processor or blender (whatever you have) with a cup or two of olive oil and blend and drain through a fine mesh sieve into a bowl. This keeps the basil leaves out so that all you have left is basil infused olive oil. You an add it to a squeeze bottle or dressing bottle and this is what you will drizzle all over the top of the dish. 

I’ve been eating this once a week for the last two months now and it still doesn’t get old. 🙂 


Mahi Mahi Fish Bowl w/ Butternut Squash Risotto & Basil Oil
Mahi Mahi fish fillets on top of rich and creamy butternut squash risotto and drizzled with basil infused olive oil.
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  1. 2-4 Mahi Mahi Fillets (frozen or fresh)
  2. 5.5oz Lundberg Butternut Squash Risotto
  3. Organic Butternut Squash Bisque
  4. 1/2 Cup of Fresh Basil
  5. 2 Cups of Olive Oil
  6. 2 tbsp of Flour
  7. Red Tomatoes
  8. Salt & Pepper to Taste
  1. Cook your risotto according to the box and 2 cups of water and substitute the 1 cup of milk for butternut squash bisque.
  2. Take your basil and olive oil and add to your food processor or blender and give it a good mix.
  3. Then strain your basil oil over a bowl with a fine mesh sieve.
  4. Then pour into a squeeze bottle or a dressing bottle for drizzling purposes.
  5. Dice a few red tomatoes and chiffonade some fresh basil as a salsa to go on top of your dish.
  6. Pre-heat a splash of olive oil over medium-high heat on the stove top.
  7. Salt & Pepper your Mahi Mahi Fillets and sprinkle each side with flour.
  8. Cook on each side for 3-5 minutes depending on thickness of your fish or until cooked through.
  9. Then add your risotto to a bowl, top with fish, your tomato and basil salsa, and drizzle with basil oil.
  1. PLEASE EAT RESPONSIBLY 🙂 - recipes are meant to be copied, altered, substituted or tweaked to your tasting and liking, so f you don't like an ingredient or allergic to an ingredient then omit it and/or add a different ingredient.
  2. - If your concerned with the chemicals, toxins, dyes, pesticides, GMOs, hormones, antibiotics, rBGH, rBST, and all of the other scary ingredients out there please focus on buying organic meats, produce, and products from your local grocery store or support your local farmers and purchase from farmers markets.
The Peachy Onion
Basil Oil  

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