Chili Lime Mahi-Mahi with Blackened Broccoli
Mahi-Mahi in a mouth-watering pan sauce, with caramelized fresh broccoli florets, that’s ridiculously quick and easy yet loaded with the most incredible flavor the whole family will love.
Ingredients
- 3 c broccoli florets fresh or frozen
- 2 T fresh lime juice
- ½ c cilantro chopped
- ⅓ c Extra virgin olive oil
- 1 T honey
- 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 filets
Instructions
- Place broccoli florets in a microwave safe bowl or baking dish along with 2 tablespoons water.
- Cover and microwave on high for 2-3 minutes, or until crisp tender. Cook time may vary per microwave, so check after 2 minutes and adjust cook time accordingly to prevent overcooking.
- Remove from microwave and transfer broccoli to a strainer to drain.
- While the broccoli is cooking, 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. Set aside.
- Heat the remaining olive oil in a large skillet over medium heat. Pat the mahi-mahi 6 oz 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 and have a nice golden brown color. 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 juices to the skillet. Remove from heat and serve immediately with the blackened broccoli. Enjoy!
Notes
*Reduce crushed red pepper flakes to 1/4 to be less spicy