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.