Chile Lime Mahi Mahi Spice Up Date Night

Wake up your weeknights with some flavorful fish and fresh vegetables.

This simple Chile Lime Mahi Mahi cooks up in minutes on your stove top making a simple and healthy dish for Meatless Mondays, Lenten Fridays, Date Night, or any random weeknight meal.

This flavorful and healthy seafood dish is both easy to make and delicious. Add some fresh seasonal vegetables for a low carb dish. Serve it with some rice or quinoa on the side for a heartier meal if desired.

Substitutes for Mahi Mahi

Mahi mahi is a relatively affordable firm fleshed white fish sometimes called dorado (or even dolphinfish). Mahi mahi is actually a marketing name developed in the 1980s to avoid people thinking they were actually eating dolphins.

US mahi mahi is environmentally sustainable, but fish from outside of the US is generally not. Get more info on Seafood Watch.

Instead of mahi mahi you can make this recipe with just about any fish you prefer. Some suggestions include:

• halibut
• rainbow trout
• cod
• sea bass
• salmon

Substitutes for Broccoli

Instead of broccoli, you can use fresh asparagus, green beans, baby bok choy carrots (cut into sticks or rounds), cauliflower, even summer squash. Or a combination of vegetables

The vegetables should be crisp tender, so you may need to adjust the cooking time. Cauliflower will need the extra steaming time, but softer vegetables like the green beans or bok choy can go straight into the skillet without precooking.

We like our vegetables crunchy. If you like your vegetables softer, cook them longer before adding to the sauce for the last few minutes.

More Date Night Recipes from #OurFamilyTable

Spice up date night with these delightful meals for two.

Date Night Dinner

• Beet Gnocchi with Arugula Basil Pesto from The Spiffy Cookie
• Boeuf Bourguignon from Karen's Kitchen Stories
• Copycat Applebees Bourbon Street Steak from Palatable Pastime
• Deviled Crab from Art of Natural Living
• Fondant Potatoes from A Kitchen Hoor's Adventures
• Linguini and Clams from Hezzi-D's Recipe Box
• Pan Seared Filet Mignon from Jen Around the World
• Sweet and Spicy Chicken from A Day in the Life on the Farm

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Recipe

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Ingredients

 

• 3 cups broccoli florets (or other vegetable if preferred)
• 2 tablespoon water
• 3 tablespoon lime juice
• ½ cup fresh cilantro (chopped)
• ⅓ cup olive oil (divided use)
• 1 tablespoon honey
• ¼ - ½ teaspoon crushed red pepper flakes
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2x 6 ounce mahi mahi fillets

Instructions

 

• Place the broccoli florets in a microwave safe bowl with 2 tablespoons water. Cover and microwave on high for 2-3 minutes, or just until crisp tender. (Do not overcook). Drain and set aside.
• 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.
• In a large skillet heat the remaining olive oil over medium heat. Dry the mahi-mahi fillets 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, gently flip the fillets and brush with additional sauce.
• Cook for another 3-4 minutes, until the fillets are just cooked through. Remove from heat and transfer the fillets to a plate. Set aside.
• Toss the steamed broccoli with the remaining chili lime sauce and add to the skillet. Increase heat to medium-high and cook, stirring frequently, until the broccoli is nicely browned and caramelized, about 3-4 minutes.
• Serve the mahi-mahi and the blackened broccoli immediately

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Until next time, happy eating!
~Audrey