Blackened Mahi-Mahi with Cilantro Lime Slaw and Avocado
- Serves
- 4 servings
- Prep
- 18 min
- Cook
- 12 min
- Cost
- $30.00
- Nutrition
- 380 cal · 38g protein
- quick
- high-protein
🍳 1 pan + 1 bowl · kept by 2 families
Blackened Mahi-Mahi with Cilantro Lime Slaw and Avocado is a Coastal American weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $30 in groceries. You'll need 1 pan + 1 bowl, and the 7 ingredients below are everyday supermarket items. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Steamed rice (20 min)
Contains: Fish— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Measuring cups & spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb mahi-mahi fillets
- 1 head green cabbage (about 2 lb)
- 2 count ripe avocado
- 2 count lime
- 1 bunch fresh cilantro
- 3 tbsp avocado oil
- 2 tbsp blackening spice blend
Steps
- Thinly slice cabbage, toss in a bowl with juice of 1 lime and half the cilantro, and set aside.
- Pat mahi-mahi fillets dry, coat both sides evenly with blackening spice, and heat 2 tablespoons avocado oil in a large skillet over medium-high heat.
- Sear fillets 4–5 minutes per side until cooked through (145°F internal temperature) and darkly crusted.
- Plate each fillet with a mound of cilantro lime slaw, top with sliced avocado, drizzle with remaining 1 tablespoon oil and juice of 1 lime, and garnish with remaining cilantro.
- Picky eater tip: give them a fillet seared without the spice, with plain avocado slices.
- Make ahead: slice the cabbage up to 2 days ahead and keep it in the fridge. Toss with lime and cilantro just before serving.
On the side: Steamed rice (20 min)
1 cup long grain white rice
- Rinse the rice. Bring twice as much water as rice to a boil with a pinch of salt, stir in the rice, cover and simmer on low for 18 minutes.
- Take it off the heat, keep the lid on 5 minutes, then fluff with a fork.
Nutrition per serving
- Protein
- 38 g
- Carbohydrates
- 12 g
- Fiber
- 6 g
- Sugar
- 2 g
- Fat
- 18 g
- Saturated fat
- 3 g
- Sodium
- 620 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop