Grilled Garlic-Lime Mahi Bowl with Charred Zucchini and Peppers

This Grilled Garlic-Lime Mahi Bowl brings dockside flavor to your weeknight table in just thirty minutes, without any of the high-FODMAP ingredients that typically cause digestive distress. Firm, flaky mahi-mahi is seared in garlic-infused oil (which carries all the aromatic flavor of garlic without the fermentable fructans found in whole garlic cloves), then piled over fluffy rice alongside charred zucchini and bell peppers for a satisfying, colorful dinner. A bright finish of fresh lime and lemon juice wakes up every bite, while a scattering of chopped scallion greens (safe on low-FODMAP protocols) adds a fresh oniony note without the digestive trigger. This bowl is naturally gluten-free, dairy-free, and built entirely from Monash University-approved low-FODMAP ingredients, making it an easy, crave-worthy addition to the elimination phase or everyday low-FODMAP cooking. Best of all, this recipe comes together in a single grill pan and a pot of rice, meaning minimal cleanup after a maximum-flavor meal. It's a great way to prove that a restrictive diet doesn't have to mean a restrictive flavor palate.

Ingredients

• 1.5 lbMahi-mahi fillets, cut into 1.5-inch chunks
• 4 tbspGarlic-infused olive oil, divided
• 3 tbsplime juice, freshly squeezed
• 1 tbsplemon juice, freshly squeezed
• 2 mediumzucchini, sliced into half-moons
• 2 mediumred bell pepper, sliced into strips
• 1.5 cupjasmine rice, uncooked
• 2.25 cupwater, for cooking rice
• 0.25 cupScallion greens, green tops only, finely chopped
• 1 tspsalt, divided, to taste
• 0.5 tspblack pepper, freshly ground
• 2 tbspfresh cilantro, chopped, optional garnish

Method

1. Rinse the jasmine rice under cold water until the water runs mostly clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer until tender and water is absorbed. 15:00
2. While the rice cooks, chop the zucchini into half-moons and slice the bell peppers into strips on a cutting board.
3. Cut the mahi-mahi into 1.5-inch chunks and place in a mixing bowl. Toss with 2 tablespoons of garlic-infused oil, half the salt, and the black pepper.
4. Heat a grill pan over medium-high heat. Add the zucchini and bell peppers tossed with 1 tablespoon of garlic-infused oil and remaining salt; cook, stirring occasionally, until charred and tender. 8:00
5. Transfer the charred vegetables to a plate and tent with foil to keep warm. Wipe out the grill pan if needed and return to medium-high heat.
6. Add the mahi-mahi chunks to the hot grill pan in a single layer and sear, turning occasionally with tongs, until the fish is opaque and flakes easily, about 6-8 minutes total. 7:00
7. In a small bowl, whisk together the remaining garlic-infused oil, lime juice, and lemon juice to make the finishing sauce.
8. Divide the rice among bowls and top with charred zucchini, bell peppers, and grilled mahi-mahi chunks.
9. Drizzle the lime-lemon garlic oil over each bowl and garnish with chopped scallion greens and fresh cilantro, if using. Serve immediately.