Grilled Mahi-Mahi with Avocado Lime Slaw
Smoky grilled mahi-mahi served over a creamy, zesty avocado lime slawÂ
Ingredients
For the Mahi-Mahi:
6 oz mahi-mahi fillet
1 Tbsp butter (for grilling)
½ tsp smoked paprika
½ tsp garlic powder
¼ tsp sea salt
¼ tsp black pepper
1 Tbsp olive oil (for finishing)
For the Avocado Lime Slaw:
1 cup shredded green cabbage
½ small ripe avocado, diced
2 Tbsp fresh cilantro, chopped
1 Tbsp olive oil
1 Tbsp lime juice
½ tsp lime zest
¼ tsp sea salt
¼ tsp black pepper
Macronutrients
Protein: 44g
Fat: 35g
Carbs: 4g
Preparation
Prepare the Avocado Lime Slaw: In a bowl, combine the shredded cabbage (1 cup), diced avocado (½ small), and chopped cilantro (2 Tbsp). In a small bowl, whisk together olive oil (1 Tbsp), lime juice (1 Tbsp), lime zest (½ tsp), sea salt (¼ tsp), and black pepper (¼ tsp). Pour the dressing over the slaw and gently toss. Chill until ready to serve.
Prepare the Mahi-Mahi: Pat the mahi-mahi fillet (6 oz) dry with paper towels.Season with smoked paprika (½ tsp), garlic powder (½ tsp), sea salt (¼ tsp), and black pepper (¼ tsp). Melt the butter (1 Tbsp) and brush it over the fish. Grill over medium-high heat for 3–4 minutes per side, or until the mahi-mahi is opaque and flakes easily with a fork. Remove from the grill and drizzle lightly with olive oil (1 Tbsp).
Assemble the Dish: Plate a generous portion of avocado lime slaw. Top with the grilled mahi-mahi. Serve immediately with an optional extra squeeze of lime for brightness.
SUNDAY 250720