Description
Get ready to savor the bold flavors of blackened mahi fillets, seared to perfection with a smoky homemade blackening mix, and topped with a refreshing mango salsa bursting with juicy mango, cilantro, and a hint of lime. This vibrant dish balances spicy and sweet for an irresistible fish dinner.
Ingredients
Scale
- 4-6 oz mahi mahi fillets
- 3 tablespoons butter, melted
- 2 tablespoons blackened seasoning
- Lime, for service
Blackened Seasoning
- 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
Mango Salsa
- 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
Instructions
- Combine cut mango, red bell pepper, diced red onion, cilantro and habanero pepper in a bowl. Toss in fresh lime juice and honey. Season to taste with a pinch of salt. Refrigerate until serving.
- Combine blackened seasoning spices in a small bowl. Measure out 2 tablespoons of the spice mix.
- Brush fish fillets in melted butter, then sprinkle with blackening seasoning.
- Preheat cast iron skillet over medium high heat. When hot, add mahi fillets, seasoning side down. Brush the second side with butter and lightly season with remaining spices. Cook for 3-4 minutes, until the fillets are about 70% cooked through and the seasoning side is deeply browned. Flip fillets gently and sear for an additional 1-2 minutes, until fully cooked.
- Serve blackened mahi fillets with a generous portion of mango salsa. Garnish with fresh lime wedges.
Notes
- This blackened fish recipe can be made using almost any kind of fish, from cod to grouper to salmon. Use what you have!
- The process of blackening fish depends on the milk solids in the butter to accelerate the "blackening" process. So while you can use oil instead of butter in the recipe, you'll miss out a bit on the authentic flavor.
- If you can't find habanero or spicy flavors worry you, grab less spicy peppers like jalapeño peppers or even a poblano for more color and crunch and just a whisper of heat.
- Prep Time: 20
- Cook Time: 10
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: Cajun, Mexican, American
Nutrition
- Serving Size: 1/4
- Calories: 195
- Sugar: 11.3 g
- Sodium: 5125.7 mg
- Fat: 9.7 g
- Carbohydrates: 23.4 g
- Protein: 8.1 g
- Cholesterol: 43.6 mg