Pan-Seared Cilantro Lime Mahi-Mahi with Mexican Rice and Chili Lime Black Beans
Servings
2people
Servings
2people
Ingredients
Instructions
  1. In a separate bowl, combine 1 tablespoon honey, the juice from half of the lime, a pinch of salt, pepper, and 1 tablespoon cilantro. Pour into Ziplock bag and add mahi-mahi filets. The ideal marinade time is 1+ hours. After marinated, place on a separate plate and sprinkle with garlic powder and cumin.
  2. Heat 3 tablespoons extra virgin olive oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until golden brown. Be careful not to overcook/burn the rice in this step! While rice is cooking, sprinkle with garlic powder and cumin. Stir in onions and cook until tender. Then, stir in chicken broth and tomato sauce; bring to a boil. Reduce heat to low, cover and simmer for 25-30 minutes. After all the liquid is absorbed, your rice is done. Add seasonings to taste. Fluff with a fork. While the rice is cooking, open the can of black beans and pour into a small pot.
  3. Add the juice of half the lime, 1 tablespoon of chopped cilantro, and sprinkle with chili powder. Cover over low heat.
  4. Lightly coat another pan with cooking spray and heat over medium for 3-4 minutes. When the pan is hot, add marinated mahi-mahi to the pan. Sear for approximately 3 minutes on one side and gently flip the mahi-mahi over. Cook for 3-4 more minutes until slightly opaque. Be careful not to overcook the fish!
  5. Plate and enjoy.