Mahi-mahi is a lean fish with a mild, sweet flavor. Of course, when you see “blackened” in the title of the recipe, you know there’s going to be significant heat involved. Adjust the amount of ground red pepper accordingly. Feel free to increase the cayenne as much as you like (or dare!). On the other hand, if you want to tone down the heat level, you could omit the red pepper. A cast iron skillet is an excellent choice for cooking this recipe because it enhances the blackening of the fish. Blackened Southwestern Mahi Mahi • 1 tablespoon chili powder • 1 teaspoon granulated garlic • 1 teaspoon ground cumin • 1 teaspoon ground coriander • 1/4 to 1/2 teaspoon ground red pepper (cayenne) • 1/2 teaspoon freshly ground black pepper • 1 teaspoon salt • 2 (6 oz.) mahi-mahi fillets, rinsed and dried with paper towels • 1 tablespoon olive oil • 1 tablespoon butter Mix spices and seasonings together in a small bowl. Lightly sprinkle the fish on both sides with the seasoning blend until well covered. Place on a plate and set aside. In a medium cast iron skillet, over high heat, add butter and olive oil. When the butter has melted and bubbles, add mahi-mahi to the skillet. Reduce heat to medium-high. Depending on the thickness of the fish, cook for 4 to 5 minutes per side or until the internal temperature of the fish reaches 145 degrees F. and the fish flakes easily. Serve with lemon wedges. Jicama Slaw with Cilantro Lime Vinaigrette Jicama is sometimes referred to as a Mexican yam, but it also resembles a turnip. This root vegetable’s exterior resembles a potato or turnip, and once peeled, the interior reveals a creamy white color. Use your chef’s knife to peel the jicama instead of your trusty potato peeler. The best method is to cut a thin slice from the top and bottom so the jicama will sit evenly on a flat surface. Just slide your knife under the upper peel and follow the curve of the jicama downward. Repeat the process all the way around. Jicama’s texture resembles a cross between an apple and a potato. It’s very crunchy! It’s typically eaten raw with maybe a sprinkling of salt or chili powder and a spritz of lemon or lime juice. However, for this recipe, it’s the star of the show. Not only is the slaw delicious, but it’s also filled with a variety of colors, shapes and textures. A bonus is you’re getting a healthy serving of vegetables as well. • 4 cups peeled, matchstick-cut jicama • 1 English cucumber, halved lengthwise and sliced into 1/2-inch pieces • 1 green bell pepper, seeded and chopped • 6 radishes, ends removed and thinly sliced • 2 medium carrots, peeled and coarsely grated • 2 cups grape tomatoes, halved • 1 bunch green onions, thinly sliced diagonally (white and some green) • 1/4 cup finely chopped red onion • 2 tablespoons finely chopped jalapeno (seeded) • 1/4 cup finely chopped cilantro For the dressing: • 1/3 cup fresh lime juice • 1/3 cup extra virgin olive oil • Zest of one lime • 3 cloves of garlic, minced • 3/4 teaspoon honey • 1/2 teaspoon each ground cumin and coriander • Dash of salt • 2 tablespoons minced cilantro Combine all the slaw ingredients in a large bowl. Whisk the ingredients for the vinaigrette together in a small bowl. Drizzle over the slaw and toss gently to combine. Refrigerate until ready to serve. Give the slaw one last toss before serving. — Laura Tolbert, also known as Fleur de Lolly, has been sharing recipes, table decor ideas and advice for fellow foodies and novices on her blog, fleurdelolly.blogspot.com for more than eight years. She won the Duke Mayonnaise 100th Anniversary nationwide recipe contest for her Alabama White BBQ Sauce. You can contact her at facebook.com/fleurde.lolly.5, on Instagram, and fleurdelolly@yahoo.com.