Name: Blackened Mahi with Mango Salsa
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Cajun
Ingredients: 4-6 oz mahi mahi fillets; 3 tablespoons butter, melted; 2 tablespoons blackened seasoning; Lime, for service; 1 tablespoon paprika; 1 tablespoon garlic powder; 1 tablespoon dehydrated onion; 2 1/4 teaspoons sea salt; 2 teaspoons smoked paprika; 1 teaspoon black pepper; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/2 teaspoon cayenne pepper; 1/2 teaspoon sugar; 2 cups fresh, ripe mango, diced fine; 1 cup red bell pepper, diced fine; 1/2 cup red onion, diced fine; 1/2 cup fresh cilantro, minced; 2 habanero peppers, seeded and minced; 2 tablespoons fresh lime juice; 1 tablespoon honey; 1/2 teaspoon sea salt

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This easy Blackened Mahi Mahi with Mango Salsa is the restaurant-quality seafood dish you've been looking to add to your weekly menu. Use store-bought seasoning and salsa, or make your own with the easy ingredients below. No special skills or equipment involved - just a rockstar fish dinner at your own kitchen table.

Blackened mahi on a platter with mango salsa and lime wedges.

Blackened fish brings a ton of flavor with very little work - our favorite kind of recipe. Even if you're making this irresistible mango salsa salsa from scratch, dinner can be on the table in under 30 minutes.

The best way to get the perfect char on your mahi fillets is to use a cast iron skillet over medium-high heat. But if your only option is a non-stick skillet, you'll still get a tasty fish dinner. Just monitor the fish and flip when it's perfectly browned.

If you want to add more easy mahi recipes to your weekly menu, check out my Pan Seared Mahi Mahi in Garlic Sauce, Classic Blackened Mahi Mahi and Blackened Mahi Tacos.

What you'll need to make this recipe:

Ingredients for recipe laid out on a table and labeled.

Before we get to the step by step directions, a few notes about the ingredients:

Fish: the recipe calls for Mahi Mahi, but this simple blackening method can be used on almost any fish, from Grouper Sandwiches to Halibut to Blackened Seared Tuna Steaks.

Butter: the process of blackening fish relies on the milk solids in the butter to accelerate the "blackening" process. I prefer salted butter, but use what you have. You can substitute oil for butter, if needed.

Seasoning mix: use my blackened spice recipe below, or a store-bought jar of blackened seasoning or Cajun spice mix.

Mango salsa: my recipe is highly customizable. Use any color of onion or type of spicy pepper to season the salsa. Or grab pre-made mango salsa at your local grocery store.

Full ingredient list and measurements included in the printable recipe card below.

Step by step instructions:

1. Make mango habanero salsa

Mix together cut mangos, red bell pepper, red onion, habanero peppers and cilantro. Dress with honey, fresh lime juice and salt, to taste.

Fruit and vegetables portioned out in a white bowl.

finished Mango Salsa piled high in a bowl.

2. Make blackened seasoning

Combine all spices in a small bowl. Stir and set aside.

Homemade blackened seasoning in a bowl with a fork.

3. Butter and season fish

Melt butter and measure out 2 tablespoons of homemade blackening seasoning. If using store-bought seasoning, taste a bit of the spice mixture to determine if it needs a pinch more salt or sugar to balance the flavor.

Brush dried fish fillets with melted butter, then sprinkle liberally with blackening seasoning.

2 seasoned mahi and 2 plain mahi on a board.

4. Sear fish fillets

Preheat a cast iron skillet over medium high heat. Then gently place your mahi fillets, seasoning side down, into the hot pan. Brush the second side with butter and lightly season with Cajun spice.

Seasoned fish fillets sizzling in a cast iron skillet.

Cook for about 3 minutes, until the fish fillets are around 70% cooked and the seasoned side is deeply browned. Flip and sear for a final 1-2 minutes, until fully cooked.

5. Garnish and serve

Serve blackened mahi with a generous portion of mango salsa and garnish with lime wedges.

Blackened mahi on a platter with mango salsa.

What kind of fish is Mahi Mahi?

Mahi is a dolphinfish (which is not related to dolphins). It's a very firm white fish similar to pacific halibut. Often found frozen in airtight packets in the freezer section of your grocery store. Mahi is a firm white fish, making it easy to prepare in all sorts of recipes. While flaky, it won't fall apart in the pan.

What are the ingredients in blackening season?

It’s typically a spice blend made with traditionally "Cajun" flavors. In my blackening seasoning I use a blend of garlic powder, onion, paprika, smoked paprika, oregano, thyme, cayenne pepper, salt, sugar and black pepper.

Can I use oil instead of butter to blacken fish?

You can use a neutral, high-heat oil instead of butter. But the process of blackening fish depends on the milk solids in the butter to accelerate the "blackening" process. And butter lends a more authentic flavor.

How to store blackened fish with mango salsa?

Store leftover fish fillets in an airtight container and store in the refrigerator for up to 2 days. Mango salsa should stored separately for up to 3 days.

Blackened Mahi with Mango Salsa

What you'll need to make this recipe: