Pan Seared Mahi Mahi with Honey Lime Coleslaw

• Gluten free

• Seafood

  • 1 lb Mahi mahi, fillets

• Produce

  • 1 cup Carrots
  • 1/4 cup Cilantro, leaves
  • 1/2 clove Garlic
  • 1/2 tsp Garlic powder
  • 1 cup Green cabbage
  • 1/2 cup Green onions
  • 1/2 tsp Onion powder
  • 1/4 tsp Oregano, dried
  • 1 cup Red bell pepper
  • 1 cup Red cabbage

• Condiments

  • 1 tbsp Honey
  • 2 tbsp Lime juice

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 tsp Brown sugar, dark
  • 1/4 tsp Chili powder
  • 1/2 tsp Kosher salt
  • 1 1/2 tsp Paprika, smoked

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 3/4 tsp Cumin, ground

Found on jessicagavin.com

Description

Directions

• 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.
• Serve fish with coleslaw, enjoy!

Nutrition