Chili Lime Mahi-Mahi Or Any White Fish & Blackened Broccoli

Looking for a healthy and flavorful seafood dish for date night that takes less than half an hour to make? Look no further than Chili Lime Mahi-Mahi with blackened broccoli.

This dish features fresh white fish seasoned with chili powder, cumin, and other spices — cooked on a skillet. The fish is served with blackened broccoli, cooked in a hot pan until it’s charred and slightly smoky.

Serves:

2 people

Prep time:

10 mins

Cooking time:

15 mins

Feel free to use other fish

While our recipe was tested with mahi-mahi, the chili lime sauce goes well with other white fish like halibut and snapper. So, go ahead and use other white fish as an alternative.

Substitute with Halibut

Ingredients

3 cups of broccoli florets, fresh or frozen
2 tablespoons of water
3 tablespoons of fresh lime juice
½ cup of fresh cilantro — chopped
1/3 cup of extra virgin olive oil
1 tablespoon of honey
½ teaspoon of crushed red pepper flakes*
1 teaspoon of chili powder
½ teaspoon of ground cumin
½ teaspoon of garlic powder
½ teaspoon of sea salt
¼ teaspoon of ground black pepper
2 6 oz. of Mahi-Mahi fillets

*To make it less spicy, use ¼ teaspoon of crushed red pepper flakes

Directions

Kitchen Multitasking Tip

Save time by preparing the chili lime sauce (step 2) while waiting for the broccoli to cook in step 1.

In a microwave-safe bowl, combine the broccoli florets with 2 tablespoons of water. Then, cover it and microwave for 2-3 minutes on high. After removing it from the microwave, drain the broccoli in a strainer. Place aside.

You should check after 2 minutes and adjust as necessary since cooking times vary from unit to unit. Avoid overcooking. The broccoli just has to be crisp-tender.

Proceed to step 2 while you’re waiting.
In a medium bowl, add lime juice, cilantro, one-quarter cup of olive oil, honey, chili powder, ground cumin, garlic powder, salt, and black pepper. Whisk and make sure all the ingredients are well combined. Put aside for later.

Adjust spice level

To make the dish less spicy, use ¼ teaspoon of crushed red pepper flakes instead.

Using a large, nonstick skillet, heat the rest of the olive oil at medium heat. Add the mahi-mahi fillets to the skillet after patting them dry with a paper towel.
While it cooks, brush the tops and sides generously with the chili lime sauce. 4-5 minutes later, turn the fillets over and brush the exposed surfaces with more sauce.
Continue cooking the fillets for another 3-4 minutes, or until they are cooked through. Once done, transfer the mahi-mahi to a plate after removing the skillet from the heat. Set aside.

With the remaining chili lime sauce, mix and toss the steamed broccoli.
After that, transfer the mixture to the skillet. Over medium-high heat, cook the broccoli until nicely browned and caramelized. Keep stirring constantly. In about 3-4 minutes, it should be done.
Put the mahi-mahi back in the skillet along with its juices. Remove from heat and serve immediately with the blackened broccoli.

Bon Appetit!