Mahi Mahi & Scallop With Cilantro Lime Slaw

This is the freshest, healthiest Dinner you can make that is still packed with flavour! It literally took 30 minutes!

I love fish but I love shellfish more! Putting them together is a delectable meal... but its still so easy and quick... We can treat ourselves any night of the week. The best pairing was the garlic cilantro lime dressing that complimented the slaw that went with it and also duo'd as the marinade for the scallops! The Mahi Mahi had a slight spice to it with paprika! to even out the flavour profile... and let me tell you... it's delicious!

I seasoned the fish with cumin paprika, garlic powder and chili powder, then vacuumed sealed the individual fillets in bags and submerged in water.

I put the sous vide on 103 degrees for 30 minutes and the fish was cooked to perfection.

Meanwhile I mixed up the cilantro dressing/marinade! Fresh Cilantro is the keynote, followed by lemon and garlic and honey! Place together and emulsify in a blender until smooth.

Once that is complete prep the scallops for cooking in a pan and coat with the cilantro marinade. Cook until done... you can also cover to steam if you are unsure of the exact consistency you want with the scallops.

with the remaining dressing coat the cabbage and carrot coleslaw blend and mix until incorporated! Let it sit to marinade together!

By now the scallops and the Mahi Mahi should be cooked and still warm to plate out. Place a single serving of coleslaw on the plate and stack with the Mahi Mahi so the spice compliments the cool of the dressing and fill the remaining plate with the scallops! This is seriously easy and fast but also completely equals a guest worthy meal! I hope you all try it and send me pictures of your results!

The Recipe:

The Fish:

place your desired amount of fillets on a plate. Generously dust them with cumin, garlic powder, chili powder and paprika. I would hate to try and be specific with amounts on this but if I were to guess put at least a Tsp of each on each fillet... its should look coated.

The Dressing:

1 bunch of fresh cilantro

3 cloves of fresh garlic

1-2 ounces of lemon juice

3 Tbsp of avocado oil

1-2 Tbsp of liquid honey

blend well to incorporate

The Scallops:

coat scallops in the dressing and sear in a pan until fully cooked. Because of the liquid you can choose to cover and steam cook the scallops or watch them and flip accordingly until they reach the desired level of cooked. They should still be slightly opaque in the middle.

The Salad:

Prep shredded green and red cabbage and shredded carrot in a bowl (or buy coleslaw mix) add the remaining cilantro dressing and toss.. Plate and serve all together.

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