If you’re looking for something on the lighter side for dinner or a quick lunch there’s nothing better than fish. Depending on the cut, and how you prepare it you can transform any meal into something people will rave about. And this Mahi Mahi dish is super quick, protein rich and full of flavor. Although this recipe was tested with mahi-mahi, the chili lime sauce would pair well with other types of white fish including halibut and snapper.
- 3 c. broccoli florets, fresh or frozen
- 2 T. water
- 3 T. fresh lime juice
- ½ c. fresh cilantro, chopped
- 1/3 c. extra virgin olive oil
- 1 T. honey, preferably local
- ½ t. crushed red pepper flakes*
- 1 t. chili powder
- ½ t. ground cumin
- ½ t. garlic powder
- ½ t. salt
- ¼ t. ground black pepper
- 2 6 oz. mahi mahi fillets
*Use ¼ t. crushed red pepper flakes for less spicy results
- Place the broccoli florets in a microwave safe bowl along with 2 tablespoons water. Cover and microwave on high for 2-3 minutes, or just until crisp tender. (Cook time will vary by unit, so check after 2 minutes and adjust cook time accordingly. Do not overcook). Remove from microwave and transfer broccoli to a strainer to drain. Set aside.
- While the broccoli is in the microwave, whisk together the lime juice, cilantro, one-quarter cup olive oil, honey, red pepper flakes, chili powder, ground cumin, garlic powder, salt, and black pepper in a medium bowl until well combined. Set aside.
- Heat the remaining olive oil in a large, nonstick skillet over medium heat. Pat the mahi-mahi fillets dry with a paper towel and add to the hot skillet. Brush the tops and sides generously with the chili lime sauce while it cooks. After 4-5 minutes, carefully flip the fillets and brush the exposed surfaces with additional sauce.
- Cook for another 3-4 minutes, or just until the fillets are cooked through. Remove from heat and transfer the mahi-mahi to a plate. Set aside.
- Toss the steamed broccoli with the remaining chili lime sauce and transfer to the skillet. Increase heat to medium-high and cook, stirring frequently, until the broccoli is nicely browned and caramelized, approximately 3-4 minutes.
Return the mahi-mahi and its juices to the skillet. Remove from heat and serve immediately with the blackened broccoli. Enjoy!