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+
servings
Mahi Mahi with Crunchy Coleslaw
Prep:
15
mins
Cook:
10
mins
Total Time:
25
mins
Yield:
4
servings
Course:
Entree
Cuisine:
Mexican
Calories:
283
kcal
Author:
Jessica Gavin
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.
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
Special Equipment
Cast Iron Skillet
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.
Nutrition
Calories:
283
kcal
|
Carbohydrates:
16
g
|
Protein:
36
g
|
Fat:
12
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
7
g
|
Cholesterol:
65
mg
|
Sodium:
558
mg
|
Potassium:
247
mg
|
Fiber:
3
g
|
Sugar:
9
g
|
Vitamin A:
7950
IU
|
Vitamin C:
112.2
mg
|
Calcium:
190
mg
|
Iron:
2.5
mg
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