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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