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Mahi Mahi Arepas

Mahi Mahi Arepas


  • 2 C arepa flour (pre-cooked cornmeal)
  • 1 Tsp salt
  • 3 C water
  • 4 Tbsp olive oil, divided
  • Blackening seasoning
  • Black beans, cooked
  • Avocado, sliced
  • Crumbled queso blanco



  1. Mix together the arepa flour, and salt in a large bowl.
  2. Slowly add in the water, mixing with a wooden spoon.
  3. Cover, and let it rest for about 25 minutes.
  4. Start making patties that are about 4" in diameter by 1/2" thick.
  5. Heat oil in a large non-stick skillet over medium heat and place the arepas in the pan. Cover and cook for 6-8 minutes on one side, then flip and cook uncovered for 6-8 minutes on the other side.


  1. Season each side of the fish with blackening seasoning.
  2. Heat 2 tablespoons of oil in a large non-stick skillet over medium high heat.
  3. Place mahi in the pan and let cook for about 3 minutes, then flip over and let cook for another 3-4 minutes, until the fish is opaque.
Plating instructions

To assemble the arepas, split the rolls halfway to make a "pocket." Place the mahi on the bottom half of the roll, then top with the black beans, sliced avocado and crumbled queso blanco. Serve warm.

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