Blackened Mahi Mahi with Crunchy Slaw
Alright, who went a little CRAZY at Charlie’s County Market Fresh Seafood Sale last week! 
I kind of forgot about it and unfortunately by the time I got there, they were all out of my FAVORITE – King Crab Legs.
However, I did grab some BEAUTIFUL Mahi Mahi fillets and wipped up this EASY, DELICIOUS and LIGHT recipe this week!
Ingredients
-
For the Mahi Mahi:
-
2 Mahi Mahi fillets
-
1 Tablespoon Legal Sea Foods Cajun Seasoning
-
1 Tablespoon Pepper Creek Farms Dried Oregano
-
1 teaspoon Himalayan Sea Salt
-
1 Tablespoon Garlic Extra Virgin Olive Oil
-
1 cup fresh Mango Salsa (I just bought mine by the fresh fruit at Charlie’s)
-
-
For the Slaw:
-
2 cups coleslaw (I buy the bagged coleslaw by the salads)
-
1 cup red bell pepper, thinly sliced
-
1/2 cup green onions, sliced
-
1/2 red onion, thinly sliced
-
2 Tablespoons lime juice (plus zest of 1 lime)
-
1 Tablespoon honey
-
1 Tablespoon Garlic Extra Virgin Olive Oil
-
1 Tablespoon Persian Lime Extra Virgin Olive Oil
-
2 Tablespoons Mango White Balsamic Vinegar
-
1/4 cup cilantro leaves, finely chopped & stems removed
-
Directions
For the Mahi Mahi:
Sprinkle Legal Sea Foods Cajun Seafood Seasoning, Himalayan Sea Salt and Pepper Creek Farms Dried Oregano over both sides of the fillets.
Heat Garlic Extra Virgin Olive Oil in a large skillet over medium-high heat. Add fillets to the skillet and cook for 3-4 minutes on each side (or until desired degree of doneness).
Transfer cooked fish to a clean plate.
For the Slaw:
Add coleslaw, bell pepper, green onions, and red onions to a medium bowl. Toss well.
In a separate medium-sized bowl, whisk together the lime juice, lime zest, honey, Garlic Extra Virgin Olive Oil, Persian Lime Extra Virgin Olive Oil and Mango White Balsamic Vinegar.
Whisk in cilantro. Season with Himalayan Sea Salt and freshly ground black pepper to taste.
Add dressing to coleslaw & vegetables. Toss to combine.
Assembly:
Place 1 cup crunchy slaw on the bottom of a plate. Place a blackened Mahi Mahi fillet on top of the slaw. Top fillet with 1/2 cup fresh Mango Salsa. Serve with steamed Jasmine rice (optional).
Enjoy! 
