Sheila’s Blackened Mahi Mahi with Broccoli Slaw

Featuring Cajun Seasoned Celtic Sea Salt

 A bold, fresh, and flavorful dish with a zesty slaw, crispy seared fish, and creamy sriracha aioli—all seasoned to perfection with Cajun Seasoned Celtic Sea Salt.

🧂 Ingredients

For the Mahi Mahi

  • 2 Mahi Mahi fillets
  • Cajun Seasoned Celtic Sea Salt, to taste
  • Olive or avocado oil (for searing)

For the Broccoli Slaw:

  • 1 bag broccoli slaw mix
  • 1 tbsp diced jalapeño
  • 2 tbsp chopped green onions (reserve some for garnish)
  • 3 tbsp chopped cilantro (reserve some for garnish)
  • 1 Roma tomato, chopped
  • 3 garlic cloves, minced (divided)
  • ½ cup extra virgin olive oil
  • ¼ tsp crushed red pepper flakes
  • Juice of 2 limes
  • 2 splashes seasoned rice vinegar
  • Salt & pepper, to taste

For the Sriracha Aioli:

  • ¼ cup mayonnaise
  • Remaining minced garlic
  • Splash of soy sauce
  • Sriracha, to taste
  • Salt & pepper, to taste

👩🍳 Instructions

1. Season the Fish

Pat Mahi Mahi dry. Season both sides generously with Cajun Seasoned Celtic Sea Salt and set aside.

2. Make the Cilantro Lime Dressing

  • In a bowl, whisk together:
  • 2 tbsp chopped cilantro
  • ½ of the minced garlic
  • EVOO, crushed red pepper
  • Juice from both limes
  • Seasoned rice vinegar
  • Salt & pepper

3. Toss the Slaw

In a large bowl, combine broccoli slaw mix, jalapeños, chopped tomato, and the cilantro lime dressing. Toss until well coated. Set aside to marinate.

4. Heat the Skillet

Place a cast iron skillet over medium-high heat. Add a little oil (olive or avocado) and allow it to get hot—it should be just shy of smoking.

5. Make the Sriracha Aioli

In a small bowl, mix mayo, remaining garlic, soy sauce, sriracha (to taste), and a pinch of salt & pepper until smooth.

6. Cook the Fish

Carefully place Mahi Mahi into the hot skillet. Do not touch until it’s ready to flip—about 2–3 minutes or when the edges start turning opaque. Flip once and cook another 1–2 minutes. Fish should be lightly blackened and cooked through.

7. Assemble the Bowls

  • Add slaw to serving bowls
  • Place blackened Mahi Mahi on top
  • Drizzle with Sriracha Aioli
  • Garnish with green onions, cilantro, and a lime wedge

✨ Pro Tip: This dish is perfect served over rice or tucked into warm tortillas for tacos! Want extra heat? Add a few dashes of hot sauce to the slaw or serve on the side.

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About the Chef

Hi there! I’m Sheila Washam — passionate cook, devoted wife, proud mom of four, and grandma to four precious grandbabies. I’m the second of five siblings, and from an early age, I found my happy place in the kitchen. For nearly 30 years, I’ve poured my heart into cooking for family, friends, church events, and anyone who needs a little comfort food in their life.

I love gardening, raising chickens, canning, and all things homesteading. You’ll often find me snapping photos of whatever’s bubbling on the stove or coming fresh out of the oven — and yes, I’m unapologetically that person who shares food pics on Facebook and Instagram.

In 2009, I studied Culinary Arts at the Art Institute of Nashville. While I loved every second of learning and experimenting, I realized that the intense hours of a professional chef didn’t align with raising a family. Instead, I took those skills and let them bloom at home — creating new dishes, testing bold flavor combinations, and feeding both bellies and souls.

Over the years, I’ve catered events (just for fun!), gifted homemade meals, and organized church dinners. Cooking isn’t just a skill for me — it’s how I connect, give, and celebrate life. I’m currently writing a cookbook filled with recipes and stories from my kitchen, and while many have urged me to open a restaurant, I haven’t taken that leap just yet. Never say never, though — they’re still trying!

My husband, Jason, is my partner in life and in the kitchen. We love experimenting together, especially drawing inspiration from our travels and the incredible flavors we’ve discovered around the world. He’s also the genius behind our soon-to-be-released Grilling Glazes — and we can’t wait to share them with you.

Whether you're here for recipes, homesteading tips, or just to follow the food journey — welcome to my kitchen. Let’s cook something delicious together!