Citrus Mahi Mahi | Farm Foodie Fitness

photo (41)1Sometimes you just want something that tastes fresh and zesty, especially after this crazy frigid winter we’ve had. I can’t wait till the weather finally breaks for good! I’m ready for warm days and cool nights, trips to the farmers market for spring veggies, and the fishing boats will finally start running in again with loads of fresh fish. (Hence my husband is obsessed with fishing so that part may not be the best thing for me!) 🙂

I also have a small addiction to slaws! My biggest cravings are always for something crunchy. People laugh at me when I tell them this, but my go to at 8:30 every night is not chocolate or something sweet. It’s always Kale Slaw or I’ll make up a batch of whatever I can mix with cabbage. Something about those crunchy, zingy, and earthy flavors, I can’t seem to get enough of!

So here’s my recipe for Citrus Mahi Mahi with Cilantro Lime Cole Slaw and I topped it off with some fresh mashed avocado. These started off as tacos, then I thought the tacos shells would ruin the freshness! I don’t usually eat tomatoes in the winter because they’re out of season, but I had a couple left over from cooking meals for some of my clients. So I through them in there and I think a little more of the acid made the slaw that much better!

Let me know whatcha think! Here’s to hoping spring is really right around the corner.

Ingredients:

6-8 oz of Mahi Mahi (preferably fresh but frozen is ok too)

3 tablespoons of good olive oil

5 drops doTerra lime essential oil or juice of 1 1/2 limes

1/2 head purple cabbage-shredded

1/2 head green cabbage-shredded

2 carrots- peeled and shredded

small handful roughly chopped fresh cilantro

1/2 shallot-chopped

6-7 cherry tomatoes- sliced

1 avocado (ripe)

Sea Salt

Fresh ground pepper

In a medium sauté pan, add a little olive oil, add Mahi, 2 drops of lime oil or 1/2 teaspoon fresh lime juice. Season with salt and pepper and cook thoroughly. In a separate bowl, add cabbage, carrots, shallots, tomatoes, cilantro, 2-4 drops of lime oil, 2 tablespoons olive oil, salt and pepper. Mix well. Slice open avocado, remove pit, mash into a small bowl. On a plate, place slaw, top with Mahi, then add a spoonful of fresh avocado! Soooo good!

Natalee DeHart
[email protected]

I moved to the Eastern Shore to enjoy a slower pace of life after spending several years working in fast-paced settings. Earning a BA from Towson University and an MA in Education from Loyola University provided me with the drive to progress in many business fields. As the owner of Good Clean Fun Life, an arts and entertainment magazine online, I have had the opportunity to spread good vibes, promote entertainment, artists, and events across the Mid-Atlantic region. GCFL provides me with many opportunities to practice a few of my favorite hobbies: photography, socializing, and blogging. GCFL is now headed in a new and exciting direction, allowing me to grow this into a full time venture in Digital Promotion using Content Strategy and Media Production.