Blackened Southwestern Mahi Mahi over chopped salad with Cilantro Lime Dressing

I am really enjoying all the fish we've been having lately. I hope you've been trying some of the recipes I've posted here. Once again, the starting point of this meal is a chopped salad from Taylor Farms. A nice blend of green cabbage, romaine lettuce, carrots, green onions, and cilantro. A tasty cilantro lime dressing is included along with crispy tortilla strips and toasted pumpkin seeds.

Last week, I grilled chicken to top an Asian version. We thoroughly enjoyed that meal, so I knew we would like the Southwest style. Mahi Mahi was on sale. There ya go. I mixed and matched spices and seasonings and it paired nicely with the fish.

1 T. chili powder

1 t. granulated garlic

1 t. ground cumin

1 t. ground coriander

1/4 t. ground red pepper

1/4 t. ground annatto powder 

1/2 t. freshly ground black pepper

1 t. salt

2 6 oz. mahi-mahi fillets, rinsed and patted dry

1 bag Taylor Farms Southwest Chopped Salad

1 T. olive oil

1 T. butter

Mix together all spices and seasonings in a small bowl. Lightly sprinkle the fish on both sides with the seasoning blend until well covered. Place on a plate and set aside.

In a medium skillet, over medium heat, add butter and olive oil. When butter melts and begins to bubble, add fish fillets. 

Depending on the thickness of the fish, cook for 4 - 5 minute per side.

While fish is cooking, empty salad into a medium bowl. Toss with the dressing packet provided.

Add a serving of the salad to a plate, and top with one of the fish fillets. Add the tortilla strips and pumpkin seeds included with the salad.

Serve with lemon or lime wedges on the side.