Chili Lime Mahi-Mahi with Blackened Broccoli

Chili Lime Mahi-Mahi with Blackened Broccoli

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Looking to add a burst of flavor to your dinner table? Welcome this tantalizing recipe for Chili Lime Mahi-Mahi with Blackened Broccoli to your repertoire. Combining the freshness of lime, the heat of chili, and the succulent texture of mahi-mahi, this dish promises to be a memorable culinary adventure. Whether you’re a seafood enthusiast or simply looking for a new twist on white fish, this recipe is a winner. So, let’s dive into the exciting world of flavors and create a meal that will leave your taste buds dancing.

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Chili Lime Mahi-Mahi with Blackened Broccoli

Mahi Mahi and Variations

Mahi-mahi is the perfect fish for this dish for several reasons. It has a mild and slightly sweet flavor, which pairs beautifully with the tangy and spicy elements of the chili lime sauce. The fish acts as a canvas, allowing the vibrant flavors of the sauce to shine without overpowering its own delicate taste.

Mahi-mahi has a firm and flaky texture that holds up well during grilling or pan-searing. This texture provides a satisfying contrast to the tender and juicy nature of the fish. When cooked properly, mahi-mahi maintains its integrity and doesn’t become mushy or dry.

This popular white fish is widely available in many regions, making it accessible to home cooks and seafood enthusiasts. Its popularity has grown due to its versatility and favorable taste, making it a common choice for seafood dishes.

It is also a nutritious fish that is low in calories and saturated fat while being rich in protein and omega-3 fatty acids. It provides essential nutrients like vitamin B12, selenium, and potassium, contributing to a well-rounded and healthy meal.

While mahi-mahi is a fantastic choice for this Chili Lime Mahi-Mahi with Blackened Broccoli, there are several other white fish varieties that would also work well in this dish. Here are a few options to consider:

Chili Lime Mahi-Mahi with Blackened Broccoli

Halibut: Halibut has a firm, yet tender texture with a mildly sweet and delicate flavor. It can withstand high heat without falling apart, making it a great substitute for mahi-mahi. Halibut’s mild taste allows the chili lime sauce to shine while still adding its unique character to the dish.

Snapper: Snapper is known for its firm texture and slightly sweet flavor. It has a clean taste that pairs beautifully with the bold flavors of the chili lime sauce. Snapper fillets hold up well during grilling or pan-searing, allowing for a satisfying culinary experience.

Cod: Cod is a versatile white fish with a mild flavor and a flaky texture. It has a delicate taste that blends harmoniously with the chili lime sauce. Cod fillets are easy to cook and maintain their shape, making them an excellent choice for this recipe.

Grouper: Grouper has a meaty texture and a mild, slightly sweet flavor. It is a popular choice for grilling and holds up well to high heat. Grouper’s robustness allows it to stand out alongside the bold flavors of the chili lime sauce, creating a delightful combination.

When selecting alternative fish options for this dish, it’s important to consider the texture, flavor, and cooking characteristics of the fish. Opt for white fish varieties that are firm, have a mild taste, and can withstand grilling or pan-searing without falling apart. With these options, you can explore different flavors and textures while still enjoying the vibrant and delicious Chili Lime Mahi-Mahi with Blackened Broccoli experience.

Chili Lime Mahi-Mahi with Blackened Broccoli

Tips for Perfecting Your Chili Lime Mahi-Mahi with Blackened Broccoli

While the recipe for Chili Lime Mahi-Mahi with Blackened Broccoli is straightforward, a few tips can help you elevate the dish and ensure a memorable dining experience. Consider the following suggestions:

Choose Fresh Ingredients: Opt for fresh, high-quality mahi-mahi fillets to ensure optimal flavor and texture. Look for firm flesh and a mild, slightly sweet aroma. Select vibrant, crisp broccoli florets for the blackened broccoli. The freshness of the ingredients will enhance the overall taste of the dish.

Marinate for Maximum Flavor: Allow the mahi-mahi fillets to marinate for the recommended time. This step ensures that the flavors of the chili lime sauce penetrate the fish, resulting in a more flavorful and succulent final dish.

Adjust the Spice Level: Feel free to adjust the amount of chili powder in the recipe according to your spice preference. If you prefer a milder taste, reduce the amount of chili powder, or increase it for a spicier kick.

Grill or Pan-Sear with Care: Preheat your grill or grill pan properly to ensure even cooking of the fish. A hot grill will sear the exterior, locking in moisture and creating beautiful grill marks. Avoid overcrowding the grill or pan, as this can lead to steaming rather than proper searing. Cook the fillets in batches if needed.

Chili Lime Mahi-Mahi with Blackened Broccoli

Perfectly Blackened Broccoli: Ensure that the broccoli florets are evenly coated with the spice mixture before roasting. This ensures a balanced flavor throughout. Keep an eye on the broccoli while it’s roasting to prevent it from burning. Adjust the cooking time as needed, based on your desired level of char and tenderness.

Garnish and Presentation: Add a final touch of freshness and visual appeal by garnishing the dish with a squeeze of fresh lime juice and a sprinkle of chopped cilantro leaves. Arrange the grilled mahi-mahi fillets and blackened broccoli on a serving platter with care, creating an enticing presentation that showcases the vibrant colors of the dish.

Pairing Suggestions: Consider serving this flavorful meal with a side of steamed rice, quinoa, or a crisp green salad to complement the flavors and add variety to your plate.

With these tips, you’ll have the confidence to create a Chili Lime Mahi-Mahi with Blackened Broccoli dish that not only tastes exceptional but also looks visually stunning.

Chili Lime Mahi-Mahi with Blackened Broccoli

Recipe by Easy Clean RecipesCourse: MainCuisine: SeafoodDifficulty: Easy


Prep time


Cooking time




  • 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. honey, preferably local

  • 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


  • 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.
  • 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.
  • 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.
  • 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!


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

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