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, easy and refreshing dishes and I dreamed up something I know you ‘re going to love. I’ve taken one of my most popular taco recipes and added some extra crunch. This pan seared mahi-mahi with honey lime coleslaw is a flavor 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 Tahitian mahi-mahi with 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!
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If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!
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)
- 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
- 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
- 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 pan; cook 2-3 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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Hi Jessica,
My wife and I live in the Seattle area and although we have some great fish here, fish tacos are nowhere near as delicious as those I have consumed in So Cal, specifically from Coronado Brewing Co in San Diego. That is to say until I tried your Blackened Mahi Mahi Fish Taco recipe, Wow is all I can say. Thank you so much for sharing your simple recipe that just explodes with flavor.
Really looking forward to trying your Mahi Mahi with Honey Lime, if it’s half as good as the fish tacos, it will be incredible!
Thank You,
Chris S.
Seattle, Wa
You made my day Christopher! Seattle is known for some amazing fish so I’m happy that you enjoy the fish tacos! I would love to hear your feedback about the new recipe. Looking forward to sharing more recipes with you 🙂
Looks delicious, and kind of crispy on the top, thanks for the idea
Thank you Keith! I would love to hear what you think if you get to try the recipe 🙂
Tried your Blackened Mahi Mahi last week, soooo good! Thanks Jessica! Headed to the market right now, going to try your Blackened Mahi Mahi tacos tonight… can’t wait, I’m sure there going to be amazing!
So glad to hear you liked the blackened mahi mahi Jeff! The tacos are even more yummy with all of the fillings!
I made this for my family tonight, keeping a sliver of lime on the side to squeeze over the fish. My family loved this. My dad is on a no-carb diet and this meal was perfect for him. I also made your baked chick pea’s as a snack for him to take on long bike rides. What I love most about this recipe is how much can be done ahead of time so that timing with kids coming home isn’t an issue. Thanks for this one, it was awesome as always.
Wow Avery, you are incredible! I’m so thrilled to hear that your family enjoyed the recipe, especially your dad who is on a more restricted diet. What a great idea to make the crunchy chickpeas as a snack for bike rides! Looking forward to sharing more recipes with you!
Made this for the family tonight. Soooo good! I didn’t have smoked paprika, so I imagine it is that much better with it. Thank you!
Yay Stacy! I’m so thrilled to hear that your family enjoyed the recipe 🙂 The paprika just adds a little more smokey flavor and color, definitely a nice add if you have it!
We made this recipe for a cookout and it was just amazing! I had to share it with my friends. Can’t wait to try the mahi tacos!
Thank you so much for trying the recipe Jenna! I’m so thrilled to hear that your friends enjoyed the mahi mahi 🙂 Let me know what you think about the tacos!
Great recipe! Our family very much enjoyed the Mahi and the coleslaw. We added just a touch more kosher salt to the Mahi rub to balance it to our palate. The coleslaw was a perfect crisp, flavorful compliment to the fish. We will make this again.
I’m so happy to hear that you and your family enjoyed the recipe Lesley!
Great alternative to grilling! It’s been raining so I couldn’t grill my recent purchase of gorgeous mahi. I substituted the greens for heartier sides but the recipe inspired my garnish. Thanks Jessica!
-Jessica
Houston, TX
I agree! I love the heartier sides especially for the fall 🙂
Stumble across this recipe today and decided to give it a try. Awesome! Thank you so much for sharing.
You are so welcome Shannon! I’m so happy that you enjoyed the recipe 🙂
Needed a quick recipe for my mahi, and I had all the spices so I gave it a try. It was delicious! I didn’t have the coleslaw, but next time I will definitely try it! My husband said he didn’t feel like having fish for dinner, but when he saw it, he wanted it! He loved it! Thank you!!!
Yay! That is so awesome that your family enjoyed the mahi mani Gina! The coleslaw will definitely be a must try for next time 🙂
This was SO good! Thank you so much! I love that it’s really simple but still super delicious. I’ll be making this again!
Yay Holly! I’m so thrilled to hear that you enjoyed the mahi mahi. I make it all the time on weekdays for a quick and flavorful meal 🙂
I’m letting the coleslaw sit in the fridge for a little bit for all the juices to come out of everything…
I left to go to the store, cause I realized I’m out of dark brown sugar and onion powder. When I come back, I realize i can smell that honey\garlic\lime\veggie juice combination throughout the apartment! i can’t wait to try the mahi mahi. usually its a boring fish to me, I live in the Seattle area, and Mahi Mahi is definitely a backup-frozen-fish-alternative, if you accidentally waited a day too long to use the fresh fish in the fridge. But with this kind of slaw, I’m sure it’ll be amazing.
… and I was right!!!
I’m so happy that you enjoyed the mahi mahi recipe John! It’s a great light and easy meal 🙂
This is an outstanding recipe. Made this tonight and it looked just like the photos! Jessica has done an excellent job putting the rub together which provides a lot of flavor but doesn’t overpower the fish. The coleslaw provides a nice contrasting set of flavors to the fish/rub. Easy to make. A new favorite fish dish.
Whoo hoo! Thank you so much for your feedback Craig, you made my day 🙂 So thrilled to hear that it was easy to make and you liked the flavor combos. Cheers!
Jessica,
I just made the mahi mahi with fresh caught fish and my wife loved it, especially the slaw. This recipe is going in my go-to binder. Winner, winner fish dinner!
Hi Bob! Wow, fresh caught mahi mahi sounds amazing. I’m thrilled to hear that this recipe is going into your binder, whoo hoo!
Trying this recipe tomorrow!! Grabbed ingredients I needed at the store today 🙂
Let me know what you think Ryan!
I made this last night…it was delicious! At first I was leary about the slaw, yet it was a perfect paring with the mahi….even though I didn’t have any cilantro…it was still very good. Thank you for sharing…can’t wait to make this again!
I made this for dinner tonight and it was excellent! Definitely a keeper! Thank you!
Thank you Jyll!
Just made this for my husband. Overall very good. Our suggestions are: add a little cayenne pepper to fish seasoning, add a little more honey to slaw dressing.
Thank you for your feedback Susan! I think these are great suggestions 🙂