3cupsbroccoli florets(or other vegetable if preferred)
2tablespoonwater
3tablespoonlime juice
½cupfresh cilantro(chopped)
⅓cupolive oil(divided use)
1tablespoonhoney
¼ - ½teaspooncrushed red pepper flakes
1teaspoonchili powder
½teaspoonground cumin
½teaspoongarlic powder
½teaspoonsalt
¼teaspoonblack pepper
2x6 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