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
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
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.
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.
Serves 4