Time for another Wednesday recipe! This week it’s all about the Blackened Mahi Mahi with Mango Salsa. If you couldn’t tell, I LOVE eating fruit with savory dishes, especially in the summer. Mango salsa, peach salsa, pineapple salsa, strawberry salsa…they’re all gravy in my book. I also love being able to heap a ton of fruit salsa on top of a protein to make it a complete meal. I served mine with a bed of cilantro lime brown rice. Perfection!
Let’s talk about the blackened mahi mahi…you could cook the fish whatever way you like, but I really dig how much flavor you get out of the blackening spices. Fish that’s served “blackened” isn’t burnt like some people might think. The filet is coated with plenty of dark spices like chili powder, paprika, and cumin, then cooked in a pan with screaming hot oil. The high heat and fast cook really bind all of those spices to the surface of the fish and give it that signature black color. Of course, all those spices also work really well paired with the cool and refreshing mango salsa.
Blackened Mahi Mahi
- 1 lb mahi mahi fillets
- 1 tbsp avocado oil, (1/2 oz)
- 1 tsp each: chili powder, garlic powder, oregano
- 1/2 tsp each: smoked paprika, cumin, salt, pepper
- 1 cup mango, chopped, (170 grams)
- 1 roma tomato, diced, (148 grams)
- 1/4 cup red onion, chopped, (40 grams)
- 1/2 small jalapeño, diced, (10 grams)
- 3 tbsp cilantro, chopped
- 1 lime, juiced
- 1/2 tsp salt
- 1/4 tsp pepper
- Combine mango, tomato, onion, lime juice, jalapeño, and cilantro. Add salt and pepper, then mix and set aside.
- Gently pat mahi mahi dry with a paper towel to remove excess moisture. Set aside.
- Combine spices in a shallow bowl. Coat both sides of the mahi mahi fillets with the blackening spices.
- In a cast iron skillet, heat avocado oil over medium-high heat. Carefully add seasoned mahi mahi fillets and cook for 3-4 minutes per side or until fish flakes apart easily with a fork.
- Serve mahi mahi with mango salsa over a bed of rice, if desired.