Steam broccoli: Place broccoli florets and water in microwave-safe bowl. Cover and microwave on high for 2-3 minutes until crisp-tender (check at 2 minutes). Transfer to strainer to drain. Set aside.

Make sauce: While broccoli steams, whisk together lime juice, cilantro, ¼ cup olive oil, honey, red pepper flakes, chili powder, cumin, garlic powder, salt, and pepper in a medium bowl. Set aside. (Reserve remaining olive oil for cooking fish.)

Cook fish: Heat remaining olive oil in large nonstick skillet over medium heat. Pat mahi-mahi fillets completely dry with paper towels. Add to hot skillet and brush tops generously with chili lime sauce.

Cook 4-5 minutes without moving. Carefully flip fillets and brush exposed side with more sauce. Cook another 3-4 minutes until fish is opaque and flakes easily with a fork.

Transfer cooked fish to a plate and set aside.

Blacken broccoli: Toss steamed broccoli with remaining chili lime sauce. Add to the same hot skillet. Increase heat to medium-high. Cook, stirring frequently, until broccoli is charred and caramelized, 3-4 minutes.

Return fish and any accumulated juices to skillet. Remove from heat and serve immediately.