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Pan-Seared Mahi Mahi with Honey Lime Coleslaw

1 1/2 tsp. smoked paprika
1 tsp. dark brown sugar
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. kosher salt
3/4 tsp. cumin, ground
1/4 tsp. chili powder
1/4 tsp. black pepper
1/4 tsp. oregano, dried
1 lb. mahi fillets
1 TBSP 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 TBSP lime juice, plus zest of 1 lime
1 TBSP honey
1 clove garlic, minced
2 TBSP 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 and cook 2-3 minutes on each side or until desired degree of doneness.
Transfer cooked fish to a clean plate.
Prepare coleslaw by adding cabbage, carrots, bell pepper and onions in a large bowl.
In a separate medium-sized bowl whisk together 2 TBSP lime juice, lime zest, honey and garlic.
Slowly add 2 TBSP 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 with mahi.

Coastal Fisherman Merch
CF Merch



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