Blackened Fish with Tangerine Broccoli Slaw


1 lb.               Filet of Mahi-Mahi or Red Snapper skin removed (Cut in half)
1 Cup            Broccoli Slaw
2 Tbps.         Tangerine Vinaigrette
2 Tbps.         Blacken seasoning
1 tsp.             Salt
2 Tbps.         Olive or Coconut Oil


Season the fish with the salt and seasoning on both sides.  Heat up the pan with the oil and sauté the fish foe 2 minutes on each side.

In a separate bowl mix the Broccoli slaw with Joy’s Gourmet Tangerine Vinaigrette and tops your fish.  Serve on flat bread bun or soft taco tortilla.