Grilled Mahi-Mahi with Charred Bell Peppers and Basil Oil over Cauliflower Rice

This vibrant, low-FODMAP dinner proves that gut-friendly eating doesn't mean sacrificing flavor. Firm, meaty mahi-mahi fillets are quickly seared on a hot grill pan until lightly charred on the outside and tender and flaky within, then drizzled with a bright, garlic-free basil-lemon oil that delivers all the aromatic punch of a classic pesto without any FODMAP triggers. Alongside, bell peppers and zucchini are charred until smoky-sweet, and a bed of fluffy cauliflower rice—seasoned simply with olive oil, salt, and a hint of lemon—rounds out the plate with a satisfying, low-carb base. Ready in well under 30 minutes, this recipe is ideal for a light weeknight dinner that still feels special. It's naturally gluten-free, dairy-free, and free of onion and garlic, relying instead on fresh herbs, citrus, and good olive oil to build layers of flavor. Whether you're in the elimination phase of the Low-FODMAP Diet or simply looking for a bright, healthy seafood dinner, this dish delivers big taste with minimal fuss and easy cleanup.

Ingredients

• 4 filletsMahi-mahi fillets, about 6 oz each, skin removed
• 6 tbspolive oil, divided
• 1.5 tspsalt, divided
• 0.5 tspblack pepper
• 1.5 cupsfresh basil leaves, packed
• 2 wholelemon, one juiced, one cut into wedges
• 1 tbspGarlic-infused olive oil, optional, for garlic flavor without FODMAPs
• 2 wholered bell peppers, seeded and sliced into strips
• 1 wholeYellow bell peppers, seeded and sliced into strips
• 2 wholezucchini, sliced into half-moons
• 4 cupscauliflower rice, fresh or frozen
• 2 tbspfresh chives, finely chopped, optional garnish

Method

1. Pat the mahi-mahi fillets dry with paper towels, then rub both sides with 1 tablespoon olive oil and season with 1 teaspoon salt and the black pepper. Set aside to come to room temperature while you prep the vegetables.
2. Slice the bell peppers into strips and the zucchini into half-moons using a chef's knife and cutting board.
3. In a blender or food processor, combine the basil leaves, juice of one lemon, garlic-infused olive oil, remaining 3 tablespoons olive oil, and a pinch of salt. Blend until smooth to make the basil oil. Set aside.
4. Heat a large skillet over medium heat with the remaining 2 tablespoons olive oil. Add the cauliflower rice with a pinch of salt and sauté, stirring occasionally, until tender and lightly golden. 6:00
5. Remove the cauliflower rice from heat, stir in a squeeze of lemon juice, and cover to keep warm.
6. Heat the grill pan over medium-high heat. Add the bell peppers and zucchini, and grill, turning occasionally with tongs, until charred and just tender. 7:00
7. Transfer the charred vegetables to a mixing bowl and tent with foil to keep warm.
8. Return the grill pan to medium-high heat. Place the mahi-mahi fillets in the pan and grill without moving them until nicely marked and the edges turn opaque. 4:00
9. Flip the fillets with tongs and continue grilling until the fish flakes easily with a fork and is just cooked through. 3:00
10. Divide the cauliflower rice among plates, top with charred bell peppers and zucchini, then place a mahi-mahi fillet on top of each.
11. Drizzle generously with the basil oil, scatter with fresh chives if using, and serve with lemon wedges on the side.