3 c. broccoli florets, fresh or frozen 2 T. water 3 T. fresh lime juice ½ c. fresh cilantro, chopped 1/3 c. extra virgin olive oil 1 T. honey, preferably local ½ t. crushed red pepper flakes* 1 t. chili powder ½ t. ground cumin ½ t. garlic powder ½ t. salt ¼ t. ground black pepper 2 6 oz. mahi-mahi fillets *Use ¼ t. crushed red pepper flakes for less spicy results
Place the broccoli florets in a microwave-safe bowl along with 2 tablespoons of water. Cover and microwave on high for 2-3 minutes, or just until crisp-tender. (Cook time will vary by unit, so check after 2 minutes and adjust cook time accordingly. Do not overcook). Remove from microwave and transfer broccoli to a strainer to drain. Set aside.
While the broccoli is in the microwave, whisk together the lime juice, cilantro, one-quarter cup olive oil, honey, red pepper flakes, chili powder, ground cumin, garlic powder, salt, and black pepper in a medium bowl until well combined. Set aside.
Heat the remaining olive oil in a large, nonstick skillet over medium heat. Pat the mahi-mahi fillets dry with a paper towel and add to the hot skillet. Brush the tops and sides generously with the chili lime sauce while it cooks. After 4-5 minutes, carefully flip the fillets and brush the exposed surfaces with additional sauce.
Cook for another 3-4 minutes, or just until the fillets are cooked through. Remove from heat and transfer the mahi-mahi to a plate. Set aside.
Toss the steamed broccoli with the remaining chili lime sauce and transfer to the skillet. Increase heat to medium-high and cook, stirring frequently, until the broccoli is nicely browned and caramelized, approximately 3-4 minutes.
Return the mahi-mahi and its juices to the skillet. Remove from heat and serve immediately with the blackened broccoli. Enjoy!