Pan Seared Mahi Mahi With Honey Lime Coleslaw

Pan seared mahi mahi recipe coated with a mix of savory and sweet spices. Each fillet is served with a crunchy and refreshing honey lime coleslaw.

These fillets cook quick counting on the thickness, so once it’s nice and flaky, it’s done. i'm all about blackened dry rub seasoning. I keep my spice cabinet fully stocked a spread of spices. It’s the simplest thanks to add a ridiculous amount of healthy flavor.

Pan Seared Mahi Mahi With Honey Lime Coleslaw

All of the earthy flavors from the mahi-mahi involves a refreshing salad. Just a couple of chops together with your knife and it’s ready in minutes. I’ve mixed the crunchiest vegetables I could find, bell peppers, cabbage, and carrots. All of these colorful vegetables get tossed during a simple honey-lime dressing. Cool, crisp and satisfying.

Whenever mahi-mahi is out there fresh at the shop , I swoop a couple of pounds. I’ve also used frozen fillets repeatedly and just defrost the day before, or run it under cool water within the sealed package for a couple of minutes right before cooking.

INGREDIENTS:

Mahi Mahi:

• 1 1/2 teaspoons smoked paprika
• 1 teaspoon dark brown sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 3/4 teaspoon cumin, ground, McCormick
• 1/4 teaspoon chili powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon oregano, dried
• 1 pound Mahi Mahi fillets
• 1 tablespoon olive oil

Coleslaw:

• 1 cup green cabbage, thinly sliced
• 1 cup red cabbage, thinly sliced
• 1 cup carrots, shredded
• 1 cup red bell pepper, thinly sliced
• 1/2 cup green onions, sliced
• 2 tablespoons lime juice, plus zest of 1 lime
• 1 tablespoon honey
• 1/2 clove garlic, minced
• 2 tablespoons olive oil
• 1/4 cup cilantro leaves, finely chopped

INSTRUCTIONS:

Mahi Mahi:

1. Combine paprika, brown sugar, garlic powder, onion powder, salt, cumin, chili pepper, black pepper, and oregano in a small bowl.
2. Sprinkle seasoning evenly over both sides of the fish fillets.
3. Heat oil in a large cast-iron skillet or sauté pan over medium-high heat.
4. Add fish to pan; cook 2-3 minutes on each side or until desired degree of doneness.
5. Transfer cooked fish to a clean plate.

Coleslaw:

1. Add cabbage, carrots, bell pepper, and onions in a large bowl.
2. In a separate medium-sized bowl whisk together dressing ingredients; 2 tablespoons lime juice, lime zest, honey, and garlic.
3. Slowly add 2 tablespoons olive oil and whisk until combined.
4. Whisk in cilantro. Season with salt and pepper as needed.
5. Add dressing to vegetables and toss to combine.

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