This Chili Lime Mahi Mahi is cooked to perfection in a skillet with various sweet, smokey, and delicious seasonings. This dish is served with a side of broccoli florets and is a hearty meal that is great for any day of the week.
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❤️ Why you'll love it
You will love this dish because it is so flavorful and even the pickiest of eaters will love it. Here are just a few other amazing reasons why you should make it:
- Simple to make!
- Very well seasoned
- Tender with a crispy skin
🥘 Equipment
🧾 Ingredients
Get the full list of ingredients, with measurements, and step-by-step instructions at the bottom of the post in the printable recipe card.
- Broccoli florets
- Water
- Lime juice
- Cilantro
- Extra virgin olive oil
- Honey
- Red pepper flakes*
- Chili powder
- Ground cumin
- Garlic powder
- Salt
- Black pepper
- Mahi Mahi fillets
🍳 How to Make
Get the full list of ingredients, with measurements, and step-by-step instructions at the bottom of the post in the printable recipe card.
Step 1. Cook the broccoli until tender and crispy. Combine the lime juice, cilantro, ¼ cup olive oil, honey, red pepper flakes, chili powder, ground cumin, garlic powder, salt, and black pepper to make the sauce.
Step 2. Heat the rest of the oil in a nonstick skillet and dry the fish before cooking on the hot skillet. Add the prepared sauce on the tops and sides and continue to cook. Take it out and place it on a plate.
Step 3. Toss the broccoli with the rest of the sauce and place it in the skillet and cook until browned and caramelized. Place the fish back in and cook with the juices. Take off the heat and place on a serving plate with the broccoli. Enjoy!
Hint: Using a non-stick skillet will not only cook the dish evenly and nicely, but will keep the fish, sauce, and broccoli from sticking to the pan and ripping off.
🥄 Variations
You can use some of the options below for some great alternatives.
- You can more or take out the red pepper flakes for a more or less spicy flavor.
- This recipe is delicious, but the sauce can pair well with other fish.
- If you don't like broccoli, you can use other veggies of your choice.
🍽️ What to Serve With
You can pair almost anything with this Mahi Mahi dish. You can use some of the options below:
- Broccoli, green beans, potatoes, corn, etc.
- Serve over a bed of rice.
🍶 Storing
Refrigerator Storage: You can leave this recipe in the fridge for up to 3 days in an airtight container.
Freezer Storage: Store this recipe in the freezer if you plan on making a lot and want it to last for up to 3 months.
Reheat: You can reheat in the microwave or on a non-stick skillet.
💭Top Tips
- Add water to the broccoli when cooking in the microwave to add moisture and cook evenly.
- You can use any type of oil; olive oil, grapeseed oil, vegetable oil, etc.
- Adjust the seasonings to your liking.
❔FAQs
Other types of white fish that will work just as well with this dish are halibut and snapper
Yes! Prepare the dish accordingly and store it in the fridge or freezer until you are ready to serve.
You can adjust the spiciness according to your liking. You can remove the red pepper flakes if you don't want the spice or add more if you want the spicy flavor.
More Dinner Recipes:
- 15 Bean Soup
- Slow Cooker Southwest Chicken Rice Soup
- Instant Pot Stuffed Pepper Soup
- Healthy Baked Chicken & Rice Casserole
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Need to change the number of servings? You can click on the number of servings and change the number. This will adjust the ingredient measurements to what you need.
If you love this recipe, come back and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
This Chili Lime Mahi Mahi is cooked to perfection in a skillet with various sweet, smokey, and delicious seasonings.
- 3 cup broccoli florets fresh or frozen
- 2 tablespoon water
- 3 tablespoon lime juice fresh
- ½ cup cilantro fresh, chopped
- ⅓ cup extra virgin olive oil
- 1 tablespoon honey preferably local
- ½ teaspoon red pepper flakes crushed
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 6 oz. mahi mahi fillets
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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.
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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.
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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.
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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.
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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.
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Return the mahi-mahi and its juices to the skillet. Remove from heat and serve immediately with the blackened broccoli. Enjoy!
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