Prepare the Fish: Season fish with salt, Chile powder, cumin and lime juice. Allow to marinade for 10 minutes.
Heat olive oil in nonstick pan on medium high heat. Add fish skin side down and sear until golden brown 3-4 minutes.
Carefully flip fish and cook 2 minutes. Add 2 tsp lime juice and butter to skillet. After butter melts, spoon mixture over the fish fillet. Cook until fish is opaque. Serve with slaw.
Prepare the slaw: Combine jicama, pineapple, lime zest, 2 Tbsp lime juice, cilantro, onion, salt and a pinch of Chile powder. Toss to combine. This can be prepared 24 hours in advance.
Serve fish with slaw.
Original post by Clean Eating Magazine. The Fish Monger's Wife, LLC is not affiliated with Clean Eating Magazine and does not receive any incentive for sharing this recipe. Slight modification to the original recipe have been made and are reflected in the above recipe.