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Blackened Mahi Mahi Recipe with Easy Zesty Mango Salsa

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A flavorful and quick blackened mahi mahi paired with a fresh, zesty mango salsa. Perfect for a vibrant summer dinner that’s easy to prepare and sure to impress.

Ingredients

Scale
  • 4 mahi mahi fillets (6 oz / 170 g each), skin removed
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (adjust to your heat preference)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil or avocado oil (for searing)
  • 1 large ripe mango, peeled and diced
  • ½ small red onion, finely chopped
  • 1 jalapeño, seeded and minced (optional)
  • 1 small red bell pepper, diced
  • Juice of 1 lime (about 2 tablespoons)
  • 2 tablespoons fresh cilantro, chopped
  • Salt to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Spice Mix: In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, dried oregano, dried thyme, salt, and black pepper. Stir well to blend all the spices evenly.
  2. Season the Mahi Mahi: Pat the mahi mahi fillets dry with paper towels. Generously rub the spice mix over all sides of each fillet. Let the seasoned fish rest for about 10 minutes at room temperature.
  3. Make the Mango Salsa: Combine diced mango, red onion, jalapeño, red bell pepper, lime juice, and chopped cilantro in a bowl. Toss gently, then season with salt and pepper to taste. Set aside.
  4. Heat the Pan: Place a cast iron skillet over medium-high heat and add 2 tablespoons of olive or avocado oil. Heat until a drop of water sizzles immediately (about 2-3 minutes).
  5. Cook the Fish: Place the mahi mahi fillets in the pan without overcrowding. Sear for 3-4 minutes on the first side without moving it to develop a deep, dark crust. Flip gently and cook another 3 minutes until the fish flakes easily and is opaque.
  6. Rest and Serve: Remove the fillets from the pan and let rest for 1-2 minutes. Plate the mahi mahi and spoon the mango salsa on top or alongside.

Notes

Use firm, ripe mahi mahi for best texture. Pat fish dry before seasoning to help spices stick. Use avocado or grapeseed oil for high smoke point. Avoid overcrowding the pan to get a good sear. Adjust cayenne pepper to control heat. Rest fish after cooking to keep it juicy. Mango salsa can be made ahead and chilled for better flavor.

Nutrition

Keywords: blackened mahi mahi, mango salsa, seafood recipe, quick dinner, summer recipe, spicy fish, healthy seafood

Find it online: https://jodierecipes.com/blackened-mahi-mahi-recipe-with-easy-zesty-mango-salsa-guide/