Pan Seared Mahi Mahi with Honey Lime Coleslaw
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, McCormick
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
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.