Chili Lime Mahi-Mahi with Blackened Broccoli: A Zesty, Healthy Seafood Skillet

When you want dinner on the table in under 30 minutes but still crave bold, vibrant flavors, this Chili Lime Mahi-Mahi with Blackened Broccoli delivers. Tender mahi-mahi fillets are seared in a citrusy chili-lime sauce, then paired with smoky, caramelized broccoli that soaks up all those delicious pan juices.

This dish is light yet satisfying, perfect for busy weeknights when you don’t want to compromise on taste or nutrition. The best part? It’s versatile—you can swap mahi-mahi for halibut, snapper, or even cod, and you can cook it on the stovetop or grill.

With its balance of zesty, sweet, smoky, and savory, this recipe feels restaurant-worthy but comes together easily in your own kitchen.

Why This Chili Lime Mahi-Mahi with Blackened Broccoli Belongs on Your Table

Quick and Weeknight-Friendly – With a total cook time of about 25 minutes, this recipe delivers big flavor without keeping you in the kitchen all night. It’s perfect for busy evenings when you want something fresh and satisfying fast.

Nutritious and Filling – Packed with lean protein from the mahi-mahi and fiber-rich broccoli, this dish is both light and nourishing. You’ll feel good knowing it’s as wholesome as it is delicious.

Bold, Zesty Flavors – The sauce is a lively mix of chili, lime, cilantro, and honey, striking the perfect balance of heat, brightness, and subtle sweetness. Every bite bursts with vibrant, crave-worthy flavor.

Flexible and Adaptable – Don’t have mahi-mahi on hand? This recipe works beautifully with other mild white fish like cod, halibut, or tilapia—and even with shrimp for a fun twist.

One-Skillet Wonder – Both the fish and broccoli cook in the same pan, which means fewer dishes to wash and more time to enjoy your meal. Simple, efficient, and packed with flavor.

Recipe Ingredients

Here’s what you’ll need to make this flavorful seafood skillet:

• 3 cups broccoli florets (fresh or frozen) – Adds texture and nutrition.
• 2 tablespoons water – For steaming broccoli.
• 3 tablespoons fresh lime juice – Bright, zesty base for the sauce.
• ½ cup chopped fresh cilantro – Fresh herbal kick.
• ⅓ cup extra virgin olive oil, divided – Smooth richness for the sauce and cooking.
• 1 tablespoon honey – Balances the heat with a touch of sweetness.
• ½ teaspoon crushed red pepper flakes* – Heat and spice (adjustable).
• 1 teaspoon chili powder – Earthy warmth.
• ½ teaspoon ground cumin – Adds smokiness.
• ½ teaspoon garlic powder – Savory depth.
• ½ teaspoon salt – Essential seasoning.
• ¼ teaspoon black pepper – Complements the chili and lime.
• 2 (6-ounce) mahi-mahi fillets – Mild, meaty fish that holds up beautifully in a skillet.

*For a milder version, reduce red pepper flakes to ¼ teaspoon.

Step-by-Step Instructions

1. Steam the Broccoli

Place broccoli florets in a microwave-safe bowl with 2 tablespoons water. Cover and microwave for 2–3 minutes until crisp-tender. Drain and set aside.

2. Prepare the Chili Lime Sauce

In a medium mixing bowl, whisk together lime juice, cilantro, ¼ cup olive oil, honey, red pepper flakes, chili powder, cumin, garlic powder, salt, and pepper until smooth. Set aside.

3. Cook the Fish

Heat the remaining olive oil in a large nonstick skillet over medium heat. Pat mahi-mahi fillets dry, then place in the skillet. Brush the tops and sides generously with chili lime sauce. Cook 4–5 minutes, flip carefully, and brush again. Cook another 3–4 minutes until fish flakes easily with a fork. Remove fillets and set aside.

4. Blacken the Broccoli

Add steamed broccoli to the same skillet along with remaining sauce. Increase heat to medium-high and cook 3–4 minutes, stirring frequently, until broccoli is browned and caramelized.

5. Finish & Serve

Return fish and any juices to the skillet to warm briefly. Serve mahi-mahi with broccoli, drizzling with extra sauce if desired.

Cooking Tips & Techniques

Pat Fish Dry – Ensures even searing and prevents steaming.

Don’t Overcook – Mahi-mahi cooks quickly and should flake easily but remain moist.

Use Fresh Lime Juice – Bottled juice won’t deliver the same brightness.

Double the Sauce – It makes a great dressing for grain bowls or salads.

Char the Broccoli – Allow it to sit undisturbed in the skillet for a minute or two for that smoky, blackened finish.

Recommended Equipment

Microwave-Safe Bowl with Cover – For quick broccoli steaming.

Strainer – To drain excess water.

Mixing Bowl & Whisk – For blending chili lime sauce.

Large Nonstick Skillet – To sear fish and blacken broccoli.

Basting Brush – For evenly coating fish with sauce.

How to Serve Chili Lime Mahi-Mahi with Blackened Broccoli

This vibrant dish is easy to dress up or down depending on the occasion, and it pairs beautifully with a variety of sides.

Over Rice or Quinoa – Serve the mahi-mahi and broccoli on top of fluffy rice or nutty quinoa to soak up the zesty chili-lime sauce. It makes for a hearty, well-rounded dinner.

With Cauliflower Rice – For a lighter, low-carb option, pair the dish with cauliflower rice. The mild flavor lets the chili-lime sauce shine while keeping the meal light and nutrient-dense.

As Flavorful Tacos – Flake the mahi-mahi into tender chunks, tuck it into warm tortillas, and add the blackened broccoli plus a crunchy slaw or avocado slices. It’s a fun, handheld way to enjoy this recipe.

Alongside a Crisp Salad – A fresh green salad with citrus or vinaigrette dressing provides a cool contrast to the warm, bold flavors of the fish and broccoli. Perfect for keeping the meal refreshing and balanced.

With Roasted Potatoes or Veggies – If you’re looking for extra heartiness, pair the dish with crispy roasted potatoes, sweet potatoes, or seasonal vegetables for a comforting, family-style dinner.

What To Pair With Chili Lime Mahi-Mahi with Blackened Broccoli

Chili Lime Mahi-Mahi with Blackened Broccoli is zesty, spicy, and smoky — a bold, nutrient-packed dish with a fresh coastal vibe. To round out the meal, here are 3 perfect pairings from your Cooking Day recipe collection:

Crisp Apple Celery Salad with Maple-Dijon Dressing

Adds a crunchy, sweet-tangy contrast that cools and balances the heat of the chili lime and the charred broccoli.

Quick & Tasty Chicken Fried Rice – A Fast, Flavor-Packed Weeknight Meal

Swap the chicken for extra veggies or egg if you want to keep the focus on the mahi-mahi — this side soaks up flavor and adds satisfying substance.

Spirited Hot Apple Punch – A Cozy, Festive Warmer

If you’re serving this dish on a cool evening, the warm spiced apple notes offer a beautiful contrast to the citrus and heat of the main dish.

These pairings create a complete, bold-yet-balanced meal with freshness, spice, and a touch of seasonal comfort.

Diet-Friendly Options

Low-Carb/Keto – Serve with cauliflower rice or zucchini noodles.

Gluten-Free – Naturally gluten-free as written.

Dairy-Free – No adjustments needed!

Pescatarian – Perfect as-is with seafood protein.

Best Ways to Store

Fridge – Store leftovers in an airtight container for up to 2 days.

Freezer – Not recommended; fish loses texture when frozen after cooking.

Reheat – Warm gently in a skillet over low heat to avoid overcooking.

Recipe Variations

Different Fish – Swap mahi-mahi for halibut, cod, or snapper.

Grilled Option – Cook fish and broccoli on an outdoor grill for smoky flavor.

Spicier Version – Add cayenne pepper or extra chili flakes.

Citrus Twist – Substitute lime with lemon or orange juice for a different flavor profile.

This Chili Lime Mahi-Mahi with Blackened Broccoli is everything you want in a weeknight dinner—fast, healthy, and full of flavor. The zesty chili-lime sauce, tender mahi-mahi, and smoky broccoli make for a dish that’s both light and deeply satisfying.

It’s flexible enough to adapt to whatever fish or veggies you have on hand, and impressive enough to serve when you want something that looks as good as it tastes.

Next time you’re craving a seafood dinner that’s big on flavor but short on prep, give this recipe a try.

Common Questions Answered