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Spicy and Citrusy Mahi Mahi With Blackened Broccoli

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This chili lime mahi mahi will be a hit at the dinner table and could soon become your favorite fish dish. This sauce can be used with any fish, but we’ve chosen mahi mahi because of its semi-mild and sweet taste.

The one great thing about being on the keto diet is that all meat and fish are totally keto-friendly, so you don’t have to feel guilty about the calories or protein.

What I Love About This Chili Lime Mahi Mahi

In one word – the flavor. But let’s not forget how easy it is to whip up too! While this mahi mahi dish is made spicy, you can certainly omit the crushed red pepper flakes and chili powder if you just want a sweet citrusy taste.

We’ve also paired this mahi mahi dish with broccoli, but you can use any vegetable you want!

What You Need to Make Spicy Citrusy Mahi Mahi

Here is a list of ingredients for spicy citrusy mahi mahi with broccoli. If you choose not to make it with broccoli, you can simply omit those ingredients and instructions.

  • 3 c. broccoli florets, fresh or frozen
  • 2 T. water
  • 3 T. fresh lime juice
  • ½ c. fresh cilantro, chopped
  • 1/3 c. extra virgin olive oil
  • 1 T. keto 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 fillets

*Use ¼ t. crushed red pepper flakes for less spicy results

How to Make Chili Lime Mahi Mahi

Remember, we’ve made this with broccoli, so if you choose not to use it, simply omit the instructions for adding it.

  1. Place the broccoli florets in a microwave-safe bowl along with 2 tablespoons water. Cover and microwave on high for 2-3 minutes or just until crisp-tender. (Cook time will vary by unit, so check after 2 minutes and adjust cook time accordingly. Do not overcook). Remove from microwave and transfer broccoli to a strainer to drain. Set aside.
  2. 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.
  3. Heat the remaining olive oil in a large, nonstick skillet over medium heat. Pat the mahi mahi 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.
  4. Cook for another 3-4 minutes or just until the fillets are cooked through. Remove from heat and transfer the mahi mahi to a plate. Set aside.
  5. 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.
  6. Return the mahi mahi and its juices to the skillet. Remove from heat and serve immediately with the blackened broccoli. Enjoy!

Variations and Suggestions

You can easily switch out the mahi mahi for any fish of your choice. Halibut and Swordfish would be two great alternatives.

Also, if you would rather not make it spicy, simply leave out the chili and red pepper flakes.

We’ve made this dish keto-friendly by using keto honey. If you prefer to use real honey, keep in mind the carb count will increase quite a bit.

What to Serve With Chili Lime Mahi Mahi

If you don’t want to make this broccoli, you can opt to make it with just the mahi mahi fish and pair it with your favorite veggie or side. Here are a few suggestions:

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Chili Lime Mahi Mahi with Blackened Broccoli

This spicy and citrusy mahi mahi dish is easy to make and beyond delicious.
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Course: Keto Recipes, Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Calories: 530kcal
Author: Iva Ursano

Ingredients

  • 3 c. broccoli florets fresh or frozen
  • 2 tbsp water
  • 3 tbsp fresh lime juice
  • ½ c. fresh cilantro chopped
  • 1/3 c. extra virgin olive oil
  • 1 tbsp honey preferably local
  • ½ tsp crushed red pepper flakes*
  • 1 tsp chili powder
  • ½ tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 2 6 oz. mahi mahi fillets

Instructions

  • Place the broccoli florets in a microwave-safe bowl along with 2 tablespoons water. Cover and microwave on high for 2-3 minutes, or just until crisp-tender. (Cook time will vary by unit, so check after 2 minutes and adjust cook time accordingly. Do not overcook). Remove from microwave and transfer broccoli to a strainer to drain. Set aside.
    3 c. broccoli florets, 2 tbsp water
  • 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.
    3 tbsp fresh lime juice, ½ c. fresh cilantro, 1 tbsp honey, ½ tsp crushed red pepper flakes*, 1 tsp chili powder, ½ tsp ground cumin, ½ tsp garlic powder, ½ tsp salt, ¼ tsp ground black pepper
  • Heat the remaining olive oil in a large, nonstick skillet over medium heat. Pat the mahi-mahi 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.
    2 6 oz. mahi mahi fillets
  • Cook for another 3-4 minutes, or just until the fillets are cooked through. 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 its juices to the skillet. Remove from heat and serve immediately with the blackened broccoli. Enjoy!

Nutrition

Calories: 530kcal | Carbohydrates: 15g | Protein: 12g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 29g | Cholesterol: 1mg | Sodium: 755mg | Potassium: 1517mg | Fiber: 12g | Sugar: 16g | Vitamin A: 6668IU | Vitamin C: 339mg | Calcium: 223mg | Iron: 5mg
mahi mahi with broccoliPin
On and Off Keto | + posts

Iva discovered the keto diet back in 2020 and has experimented with it, off and on. She recently took over this site and shares experiences, her knowledge and some yummy recipes. She also runs a women only website Women Blazing Trails.

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