Pan Seared Mahi Filets with Asian Tricolor Slaw

Simple. Quick. Delicious. Pan searing these mahi filets in a little coconut oil created a wonderful crust on the fish. The coconut oil and lime complemented the asian tricolor slaw extremely well. The entire meal was ready in under twenty minutes.

What you'll need:

4 (4-6 oz) mahi-mahi filets
1 tbsp lime juice
1 tbsp coconut oil
1 tsp kosher salt
1/2 tsp garlic granules 
1/2 tsp ground black peper
Some raw honey for drizzling

You can find the recipe for the slaw in the link directly below. I would make the slaw first since it needs to sit for about ten minutes which is a perfect time to cook the mahi filets. 

Begin by heating your coconut oil in skillet on medium high heat. Add your mahi filets to the heated skillet. Lightly drizzle the top of the filets with a little raw honey and the lime juice. Evenly sprinkle half your garlic, salt, and pepper on the filets. Cook the fish for 3 minutes then turn. Add the rest of your garlic, salt, and pepper, and cook until just opaque, about 3 to 4 minutes more. Transfer the filets to your serving dish along with your asian slaw. It's just that simple.

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