This recipe for tender and flakey Chili Lime Mahi Mahi starts with filets that are pan seared to golden perfection. They’re added to 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.
Similar to this Pan Seared Mahi-Mahi Recipe with Tomato-Cucumber salad, it will be a quick and easy, low carb recipe done in less than 30 min and clean up will be a breeze.
Chili Lime Mahi-Mahi Recipe
When it comes to quick and easy yet healthy recipes, fish is always a great go-to option. But because most white, firm fish has a mild flavor, the way you prepare it can make all the difference in the way it tastes. That’s why you’re going to fall in love with this recipe. Tender mahi-mahi fish fillets are coated in the most amazing honey, chili and lime pan sauce that makes this the perfect stress-free weeknight meal, yet elegant enough to serve at a dinner party.
Not a fan of broccoli, no worries! This flavors in the sauce pairs well with many heathy side dishes. You can serve it over a bed of Instant Pot Rice or Mashed Potatoes, or alongside Roasted Asparagus or with some of this yummy Kidney Bean Salad.
Why We Love This Recipe
- With just a few simple ingredients, it’s an easy one-pan meal that’s great for a quick dinner.
- Super versatile fish recipe that can be made with any kind of fish you prefer.
- Mahi-mahi is a rich source of protein, omega-3 fatty acids, as well as its selenium, B vitamins & potassium, phosphorus.
Recommended Tools:
- Microwave Safe Bowl
- Measuring Spoons
- Large Nonstick Skillet
- Thin spatula
Variations and Add-ins
- Veggies: You can add as many veggies as you want to the sauce. Bell pepper, sauteed white or red onion and cauliflower florets are some healthy and low carb options.
- Fish: Can’t find Mahi-mahi? No worries! The chili lime sauce in this mahi mahi dish pairs well with other types of white fish including halibut and snapper.
- Seasonings: If you’re serving little ones, you may want to dial back a little or omit the crushed red pepper. Or, if you love things extra spicy you can also add more. Other seasonings you could consider are, onion powder, smoked paprika or even a blackening seasoning.
What’s Needed for this Mahi Mahi Recipe
- Broccoli florets, fresh or frozen
- Fresh lime juice
- Fresh cilantro, chopped
- Extra virgin olive oil
- Honey, preferably local
- Crushed red pepper flakes
- Chili powder
- Ground cumin
- Garlic powder
- Salt
- Ground black pepper
- Mahi mahi fillets
- Water
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How to Make the Best Chili Lime Mahi-Mahi
Step One: Steam the Broccoli
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.
Step Two: Make the Sauce
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.
Step Three: Pan Sear the Fish
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.
Step Four: Finish and Serve
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!
Tips for Pan Searing the Best Mahi-Mahi
- Look for super fresh or “quick frozen” wild Mahi-Mahi if you can find it.
- For pan searing, 6 oz filets usually cook best without having to finish them off in the oven.
- In order for fish to get a nice sear with golden color, you should always start off with dry filets. Take paper towels pat them dry really well before adding them to the hot pan.
- Speaking of a hot pan, always, always, get your skillet, and oil if using it, hot before adding the fish. Otherwise, it will basically steam instead of sear.
- Whether you’re using stainless, nonstick or cast iron, once you place the fish into the skillet, don’t move it around and flip to too often. In fact, it’s best it you try to only flip it once. This not only ensures it gets nice color, but it also prevents the filets from breaking apart.
FAQs
What Does Mahi-Mahi Taste Like?
Mahi-mahi is a lean white fish that has large flakes when it’s cooked. It’ a “meaty” type of fish that has a similar taste to swordfish but tends to be a bit milder. It pairs really well with bold seasonings like the ones in this recipe.
How Do I Know When My Fish is Done?
The best way to determine if your fish filets are done if to use an instant read thermometer. The USDA recommends an internal temperature of 145°F when the thermometer is inserted in the thickest part of the filet.
What are Some Other Ways to Serve Chili Lime Fish?
- You can serve this mahi-mahi without the broccoli in fish tacos with avocado salsa or some of this Spicy Peach Mango Salsa. That would take Taco Tuesday to a whole new level.
- If you’re not a huge fan of broccoli, you can serve it over a bed of cauliflower rice with some of the sauce drizzled over it.
- Lettuce wraps are always a healthy option, and because this mahi-mahi is so tasty it has enough flavor to make the best lettuce wraps.
Want More Healthy Fish Recipes?
- Savory Salmon
- Grilled Swordfish with Pineapple
- Spicy Pan Seared Red Snapper
- Mahi-Mahi with Cucumber and Tomato Salad
- Shrimp Oreganata
- Pan Fried Grouper
- Shrimp Scampi without Wine
- Pistachio Crusted Salmon
- Coconut Fish Curry
Chili Lime Mahi-Mahi with Blackened Broccoli
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!
