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 Mahi fillets
1 tbsp. olive oil
1 c. green cabbage, thinly sliced
1 c. red cabbage, thinly sliced
1 c. carrots, shredded
1 c. red bell pepper, thinly sliced
1/2 c. green onions, sliced
2 tbsp. lime juice, plus zest of 1 lime
1 tbsp. honey
1/2 clove garlic, minced
2 tbsp. olive oil
1/4 c. 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.