I’m the official housesitter for the parents. You may have heard about the time my pillow was peed on <– NOT OK. I made a rule that they can only send me pics of food (because that’s what’s really important in this world, right?) and no more gorgeous sunset, toes in the sand, turquoise water jealousy enducing pics during their THREE WEEKS on THREE different Hawaiian islands. Gah! Get why I had to enforce the pic rule now? So while they were galavanting about the islands I was getting major food jealousy. I want this.
Why does food taste better on vacay?!
I had enough. I decided dinner was going to be a vacation meal for me. Plus, mahi mahi was on sale. Enter Pan Seared Mahi Mahi with Avocado. I drizzled it with lime juice and found black Hawaiian sea salt in the ‘rents cupboards that got sprinkled on top. Yes, I was still stuck with a dog that thinks everything is his own personal fire hydrant. A bed that wasn’t my own. And all my essentials packed in a suitcase. But, I had my very own vacay meal. Free air conditioning. TV! Like, actual cable television. Haven’t had that in yearrrrrs. Thanks, Pan Seared Mahi Mahi for the vacay comfort I had been craving!
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- (2) 6-oz Mahi Mahi filets, thawed and patted dry
- 1 tablespoon coconut oil
- 1 avocado, sliced
- Lime wedges, for serving
- Combine the paprika, onion powder, garlic powder, salt and pepper together. Rub the spice mixture onto the fish filets.
- Heat a medium size skillet over medium high heat. When the pan is warm, add the coconut oil, and cook the spice rubbed fish until cooked through. Cooking time will depending on the thickness of your fish, typically about 3 to 4 minutes per side.
- Serve warm. Top with sliced avocado and wedges of lime.