Mahi Mahi with Crunchy Coleslaw

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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.

pan seared Mahi Mahi recipe with crunchy 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.

Searing mahi mahi fish fillets in a cast iron pan

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.

crispy fish fillet on a bed of homemade coleslaw

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.

Pan-seared Mahi Mahi on a plate with coleslaw

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!

Closeup photo of seasoning on a fish fillet browned from a frying

Seafood recipes you might also like

How do I properly store spices and herbs?

Make sure to store your spices and herbs as far away from intense heat sources like ovens and stoves. The heat will speed up flavor loss and may cause caking. Keep spices away from direct sunlight, or you will notice dulling of color and loss of flavor. Keep those containers tightly closed and use dry measuring spoons to prevent adding moisture to the jar. Your spices will typically have an optimal flavor for about 6 to 9 months after opening, so try to do an annual check for appearance and aroma. Toss out and get new spices when needed, so your dishes have maximum flavor! (Source: Tampico Spice)

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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.
Pin Print Review
4.31 from 120 votes
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings 4 servings
Course Entree
Cuisine Mexican


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


  • 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


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.


  • 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.

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Nutrition Facts
Mahi Mahi with Crunchy Coleslaw
Amount Per Serving
Calories 283 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g10%
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 65mg22%
Sodium 558mg23%
Potassium 247mg7%
Carbohydrates 16g5%
Fiber 3g12%
Sugar 9g10%
Protein 36g72%
Vitamin A 7950IU159%
Vitamin C 112.2mg136%
Calcium 190mg19%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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68 Comments Leave a comment or review

  1. Christina says

    I’ve made your salad from scratch before, but tonight I was going to use the dressing with a bag of coleslaw mix to save a couple of minutes. I accidentally bought a mix called Super Blend, made of kale, carrots, Brussel sprouts, and some other crunchy veggies. I poured the dressing over this super blend and it was fantastic! Tonight’s fish was great as always too. Thanks for creating such a fast, yummy, and healthy recipe!

  2. Jane says

    This had my husband BEGGING for more and he was very upset that there was not left overs for lunch the next day. It was amazing!!!!

    We have had it three times in the last two weeks!

  3. Aaron says

    What an awesome recipe!!! Looking for lean and green meals and this was a home run… I will try it with a chicken breast!!!
    Thank you so very much

  4. Robb S. says

    I didn’t make the coleslaw, but the fish recipe was brilliant. I added 1/2 tsp of MSG to the seasoning. MSG is the king of flavor.

  5. Barb S says

    This was delicious and easy to make. My hubby, who is a meat and potato kinda guy, said we needed to add this fish and slaw to the regular rotation. I followed the mahi mahi portion of the recipe exactly. For the slaw, I had to use a package of pre-shredded slaw mix because it was what I had on hand. Based on another review I added a little diced jalapeno and a small handful of chopped roasted almonds. I followed the directions for the dressing as written. The fish and slaw complemented each other beautifully. Definitely making this again. Thanks!

  6. Amanda says

    I love the slaw in this! I didn’t have purple cabbage so I just doubled green. I would say I might add a little more brown sugar and a little less cumin next time for the spice mix on the fish. Cumin always overtakes taste in my opinion. Lol.

  7. Monica says

    Thank you so much for the excellent dinner! I felt like a chef tonight. I don’t think a seafood restaurant could have done any better! No leftovers!

  8. Casey S says

    I was looking for a fast and easy mahi-mahi recipe and this was it. I’ve never had the fish before and wanted to try it. I already love any sort of slaw mix so this was a hit. I added a bit of fresh squeezed orange juice from a small orange to the dressing as the lime juice on its own was a bit sour d’or my boyfriend but I think it was a great addition.

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