Grilled Spiced Mahi Mahi, Cumin Lime Coleslaw and Spiced Corn & Cucumber Salad

Grilled Spiced Hawaiian Mahi Mahi

• 1.25 lbs. fresh Hawaiian Mahi Mahi, sliced into filets
• 2 tsp. avocado oil 
• salt & freshly ground black pepper
• 2 tsp. chili powder
• 1 tsp. garlic powder
• 1 tsp. cumin
• 1/4 tsp. cayenne pepper

Drizzle the avocado oil over both side of the filets and lightly season with salt & freshly ground black pepper.

In a small bowl combine the chili powder, garlic powder, cumin and cayenne.  Stir to mix well. 

 Use your hands to massage the seasoning into all sides of the fish filets.  Cover and move into the fridge until ready to grill.

Heat the grill to medium and coer the grates with foil.  Grill the filets for 3 minutes, flip and grill for another 3 minutes.

Cumin Lime Coleslaw

• 1 - 14 oz. bag coleslaw mix
• 4 green onions, white and light green part only, sliced
• 1/2 cup vegan mayonnaise (I use Best Foods)
• 1 tbsp. lime juice
• 2 tsp. cumin
• 1/4 tsp. salt
• 1/4 tsp. cayenne pepper

In a small bowl, whisk together the mayo, lime juice and spices.

In a larger bowl combine the coleslaw and green onions.  

Pour the dressing over the top and carefully mix until the dressing is equally dispersed. 

Cover and move to the refrigerator until ready to serve.

Spiced Corn & Cucumber Salad

• 1 - 16 oz. bag frozen corn, cooked according to package directions, drained and cooled
• 1/2 cup finely chopped red onion
• 1 cucumber, seeded and chopped
• 1 tbsp. cilantro paste
• 2 tbsp. vegan mayonnaise (I use Best Foods)
• 1 tbsp. diced green chiles
• 1/2 tsp. chili powder
• 1/2 tsp. salt

Add everything to a large bowl...

and stir to combine.  

Cover and move to the refrigerator until ready to serve, at least one hour.

ENJOY!