Ingredients

Scale

Mahi Mahi

4 Mahi Mahi skin-on filets

1 TBs paprika

1 tsp onion powder

½ tsp garlic powder

½ tsp black pepper

½ tsp cayenne pepper

½ tsp salt

½ tsp dried oregano

2 TBs olive oil

Guacamole

1 cup corn ~ fresh or frozen (if frozen, defrost in warm water)

2 – 3 Hass avocados, cut into small chunks

2 Roma tomatoes, diced ~ seeds removed

¼ cup white onion, chopped

1 jalapeño, minced ~ deseeded if desired

½ cup fresh cilantro, chopped

1 tsp salt

1 lime, juiced

Cauliflower

1 head cauliflower, cut into florets

Instructions

Preheat the oven to 425°F. Evenly spread the cauliflower over a baking sheet and bake for about 20 to 25 minutes, or until the cauliflower is lightly charred ~ tossing halfway through.

Meanwhile, in a medium bowl, mix together the corn, avocados, tomatoes, onion, jalapeño, cilantro, and salt. Pour the lime juice over the top and stir to mix.

In a small bowl, mix together the paprika, onion powder, garlic power, black pepper, cayenne, salt, and oregano. Pat the fish filets dry and thoroughly coat in the seasoning.

Heat the olive oil over medium heat in a large frying pan. Add the Mahi Mahi, skin side down and cook for 5 minutes. Flip and cook for an additional 3 to 5 minutes, depending on thickness. (NOTE: for thicker cuts of Mahi Mahi, it may take longer to cook. Covering the fish for 2 to 3 minutes per side will help cook the center of the fish).

Plate the cauliflower. Top with the Mahi Mahi and spoon guacamole on top. Serve immediately. Enjoy!

Blackened Mahi Mahi on top of roast cauliflower with corn guacamole on top of a white plate next to cilantro and a gold fork and knife

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