Mahi Mahi with Crunchy Coleslaw

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

I was doing a little brainstorming for quick and easy dishes and I dreamed up something I know you ‘re going to love. I’ve taken one of my most popular fish tacos and added some extra crunch. This mahi mahi recipe with honey-lime coleslaw is a flavorful explosion!

All the magic is in the spice rub, and I want to let you in on my tasty secrets. Just promise me that you’ll share! Mahi Mahi is one of my favorite fish to cook because it has a very neutral flavor, heartier texture and takes on any flavors so effortlessly.

I break out my trusty cast iron skillet for a quick pan sear of the spiced fillets. I love how I get a little bit of caramelization on the surface from just a tiny bit of brown sugar and dry spices that sizzle on the hot pan.

These fillets cook quick depending on the thickness, so once it’s nice and flaky, it’s done. I am all about blackened dry rub seasoning. I keep my spice cabinet fully stocked with a variety of spices. It’s the best way to add a ridiculous amount of healthy flavor.

I’ve coated these gorgeous fillets with a mixture of smoked paprika, cumin, chili powder, a touch of brown sugar, garlic and onion powders, oregano, black pepper, and salt. A bit of sweet, savory and smoky, oh yeah.

All of the earthy flavors from the mahi-mahi calls for a refreshing salad. Just a few chops 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 those colorful vegetables get tossed in a simple honey-lime dressing. Cool, crisp and satisfying.

Whenever mahi-mahi is available fresh at the store, I swoop up a few pounds. I’ve also used frozen fillets many times and just defrost the day before, or run it under cool water in the sealed package for a few minutes right before cooking.

I like to have this fish on hand whenever I’m craving my mahi-mahi with Tahitian vanilla sauce. If you haven’t tried that recipe yet, it’s a must, don’t wait for a second longer!

My blackened mahi-mahi fish tacos have been a hit with my incredible readers, so I knew that I needed to take those flavors and create a new dish to give you an even healthier option. I hope you enjoy it as much as my family does!

Seafood recipes you might also like

• Broiled Salmon with Molasses Glaze
• Pan Roasted Halibut with Lentil Salad
• Pan Seared Scallops

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Mahi Mahi with Crunchy Coleslaw

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

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4.33 from 94 votes

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Servings 4 servings

Course Entree

Cuisine Mexican

Ingredients

Mahi Mahi

• ▢ 1 ½ teaspoons smoked paprika
• ▢ 1 teaspoon dark brown sugar
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon onion powder
• ▢ ½ teaspoon kosher salt
• ▢ ¾ teaspoon cumin, ground
• ▢ ¼ teaspoon chili powder
• ▢ ¼ teaspoon black pepper
• ▢ ¼ 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
• ▢ ½ cup green onions, sliced
• ▢ 2 tablespoons lime juice, plus zest of 1 lime
• ▢ 1 tablespoon honey
• ▢ ½ clove garlic, minced
• ▢ 2 tablespoons olive oil
• ▢ ¼ cup cilantro leaves, finely chopped

Instructions 

Mahi Mahi

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

Coleslaw

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

Equipment

• Cast Iron Skillet

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