Pan Seared Mahi Mahi with Honey Lime Slaw

I love to eat seafood because it's healthy and so good but it's also incredibly quick to make.  Cook times for seafood are generally very short so you can make it on a busy night with no problem!  You can make the slaw the night before or right before you eat!  If you are really pressed for time, or if you want to make this recipe even easier, buy a pre-bagged slaw mix (traditional, rainbow or broccoli slaw) and just make the dressing for it rather than chopping all of the veggies yourself!



Serves: 4

*Mahi Mahi*

  • 1 lb Mahi Mahi filet
  • 1 1/2 tsp smoked paprika
  • 1 tsp brown sugar
  • 3/4 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp chili powder
  • 1/4 tsp black pepper
  • 1/4 tsp dried oregano
  • 1 tbsp olive oil

*Honey Lime Slaw*

  • 1 cup green cabbage, sliced thin
  • 1 cup red cabbage, sliced thin
  • 1 cup carrots, shredded
  • 1 cup red bell pepper, sliced thin
  • 1/2 cup green onions, chopped
  • zest of 1 lime
  • 2 tbsp fresh lime juice
  • 1 tbsp honey
  • 1/2 garlic clove, minced
  • 2 tbsp olive oil
  • 1/4 cup fresh cilantro, chopped


Add cabbage, carrots, bell peppers and green onions to a large bowl.  

Whisk together lime zest, lime juice, honey, minced garlic and olive oil.

Pour dressing over veggies and top with chopped cilantro.  Mix well and set aside. 

Combine all of the ingredients for your mahi mahi rub in a small bowl and mix.  Sprinkle seasoning on both sides of your mahi mahi filets.

Heat oil over medium-high heat in a cast iron skillet or other heavy bottomed skillet.  Add fish and cook for 2-3 minutes on each side.  

Put a serving of slaw on each plate and top each with a mahi mahi filet.


Recipe by Jessica Gavin