Print

Blackened Mahi Mahi with Mango Salsa

A perfectly cooked fillet of Blackened Mahi Mahi topped with vibrant mango salsa featuring diced mango, red onion, and cilantro.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for pan-seared Mahi Mahi coated in a spicy blackening seasoning, served with a fresh, sweet mango salsa.

Ingredients

Scale
  • 2 Mahi Mahi fillets (about 6 oz each)
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • For the Blackening Seasoning:
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • For the Mango Salsa:
  • 1 ripe mango, diced
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, seeded and minced (optional)
  • 1 tablespoon lime juice
  • 1 teaspoon olive oil

Instructions

  1. Prepare the seasoning: Mix paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, black pepper, and salt in a small bowl.
  2. Pat the Mahi Mahi fillets dry with paper towels. This helps the seasoning adhere and promotes a better crust.
  3. Coat the fish: Press both sides of each fillet firmly into the blackening seasoning mix until fully coated.
  4. Prepare the salsa: In a separate bowl, combine the diced mango, red onion, cilantro, jalapeño (if using), lime juice, and 1 teaspoon of olive oil. Mix gently and set aside.
  5. Heat the skillet: Place a heavy, oven-safe skillet (cast iron is best) over medium-high heat. Add the olive oil and butter. Allow the butter to melt and foam, then subside slightly. The pan must be very hot.
  6. Blacken the fish: Carefully place the seasoned fillets in the hot skillet. Cook for 3 to 4 minutes on the first side without moving them to develop the crust.
  7. Flip the fish: Gently turn the fillets over. Cook for another 3 to 4 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145 degrees Fahrenheit. Do not overcook.
  8. Serve immediately with a generous topping of the fresh mango salsa.

Notes

  • Select Mahi Mahi that is firm to the touch and has a clean, oceanic smell. Avoid fish that appears dry or discolored.
  • If you prefer less spice, reduce or omit the cayenne pepper in the seasoning blend.
  • If you do not have an oven-safe skillet, you can cook the fish entirely on the stovetop, monitoring the heat closely to prevent burning the spices.
  • This dish pairs well with coconut rice or a simple green salad.

Nutrition

Find it online: https://savorsensations.com/blackened-mahi-mahi-with-mango-salsa/