YOUR SOLIN GENERATED RECIPE
Crispy Spicy Citrus Glazed Mahi-Mahi with Fresh Jicama Slaw
Enjoy a vibrant dinner featuring a perfectly crispy Mahi-Mahi fillet, coated in a light almond flour crust and smothered in a zingy, spicy citrus glaze. Paired with a refreshing jicama slaw tossed in a bright lime dressing, this dish delivers a burst of flavor and texture that’s both satisfying and nutritious.
INGREDIENTS
6 oz Mahi-Mahi Fillet
2 Tbsp Almond Flour
2 Tbsp Orange Juice
1 Tbsp Lime Juice
1 medium Jalapeño
1 tsp Honey
1 cup Jicama (shredded)
1/2 cup Red Cabbage (shredded)
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Pat the Mahi-Mahi fillet dry with paper towels. Season both sides lightly with salt and pepper.
Lightly dredge the fillet in almond flour, ensuring an even coat for a crispy texture during cooking.
In a small bowl, combine orange juice, lime juice, finely chopped jalapeño, and honey to create the spicy citrus glaze.
Heat a non-stick skillet over medium-high heat. Once hot, add the Mahi-Mahi and gently sear for about 3-4 minutes on each side until a golden crust forms and the fish is just cooked through.
In a separate bowl, toss the shredded jicama and red cabbage. Drizzle with olive oil and a splash of lime juice, then season with a pinch of salt and pepper to enhance the freshness of the slaw.
In the last minute of cooking the fillet, brush the glaze generously over the fish, allowing it to caramelize slightly.
Plate the glazed Mahi-Mahi alongside a generous portion of the fresh jicama slaw. Serve immediately while the fish is warm and the slaw is crisp.