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Pan Seared Mahi Mahi with Honey Lime Coleslaw

Jessica Gavin

Mahi Mahi-

1½ 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 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.


Serves 4

Printable version

Original recipe


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