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Pan-Seared Mahi Mahi with Honey Lime Coleslaw

INGREDIENTS
1 1/2 tsp. smoked paprika
1 tsp. dark brown sugar
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. kosher salt
3/4 tsp. cumin, ground
1/4 tsp. chili powder
1/4 tsp. black pepper
1/4 tsp. oregano, dried
1 lb. mahi fillets
1 TBSP olive oil

Coleslaw
1 cup green cabbage, thinly sliced
1 cup red cabbage, thinly sliced
1 cup carrots, shredded
1 cup red bell pepper, thinly sliced
1/2 cup green onions, sliced
2 TBSP lime juice, plus zest of 1 lime
1 TBSP honey
1 clove garlic, minced
2 TBSP olive oil
1/4 cup cilantro leaves, finely chopped

DIRECTIONS
Combine paprika, brown sugar, garlic powder, onion powder, salt, cumin, chili pepper, black pepper and oregano in a small bowl.
Sprinkle seasoning evenly over both sides of the fish fillets.
Heat oil in a large cast iron skillet or sauté pan over medium-high heat.
Add fish to pan and cook 2-3 minutes on each side or until desired degree of doneness.
Transfer cooked fish to a clean plate.
Prepare coleslaw by adding cabbage, carrots, bell pepper and onions in a large bowl.
In a separate medium-sized bowl whisk together 2 TBSP lime juice, lime zest, honey and garlic.
Slowly add 2 TBSP olive oil and whisk until combined.
Whisk in cilantro.
Season with salt and pepper as needed.
Add dressing to vegetables and toss to combine.
Serve with mahi.


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