Blackened Mahi Mahi with Mango Avocado Salsa
Delicious Blackened Mahi Mahi topped with fresh Mango Avocado Salsa.
Equipment
- Skillet
Ingredients
For the Mango Avocado Salsa
- 1 large ripe mango peeled and diced
- 1 red bell pepper diced
- 1 cup cherry tomatoes halved, substitute 1 diced Roma tomato
- ½ red onion diced
- 1 serrano pepper finely chopped, substitute jalapeño or habanero
- ¼ cup fresh cilantro finely chopped
- 1 whole avocado or ½ large Dominican avocado, diced
- 1 lime Juice of, plus more as needed
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon Kosher salt plus more to taste
- ¼ teaspoon freshly-cracked black pepper plus more to taste
For the Blackened Mahi Mahi
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon smoked paprika
- ½ teaspoon dry thyme
- ¼ teaspoon cayenne pepper plus more as desired, omit for mild
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly-cracked black pepper
- 2 6-ounce mahi mahi filets sliced into 2 equal pieces, lengthwise
- 2 tablespoons avocado oil
- lime wedges for serving
- Steamed jasmine rice for serving
Instructions
For the Mango Avocado Salsa
- In a bowl, combine the mango, red pepper, tomatoes, onion, serrano pepper, cilantro, avocado, lime juice, olive oil, salt and pepper. Gently toss the salsa until incorporated, taste for seasoning and adjust with salt, pepper and lime juice as desired. Cover and refrigerate until ready to serve. Leftovers can be refrigerated for 1 to 2 days. If preparing in advance, add the avocado just before serving.
For the Blackened Mahi Mahi
- In a shallow bowl, combine the onion powder, garlic powder, paprika, smoked paprika, thyme, cayenne pepper, salt and pepper. Mix to fully combine.
- Rinse the fish under cold water and pat very dry with paper towel. Coat both sides with the spice mix and set aside.
- Preheat a stainless-steel or non-stick skillet over medium heat for 3-4 minutes. Add the avocado oil and heat until shimmering. Carefully add the fish to the hot oil and cook until the flesh has lightly blackened, around 2 minutes. Flip and cook the other side until lightly blackened and the thickest part of the fish is opaque and warmed through, around 2 more minutes.
- Transfer the fish to individual serving plates and top with the mango salsa. Serve with lime wedges for squeezing and a side of steamed jasmine rice.
Notes
If preparing ahead of time, add avocado to salsa just before serving for best flavor and texture.
Nutrition
Serving: 1filetCalories: 350kcalCarbohydrates: 28gProtein: 30gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 620mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 700IUVitamin C: 60mgCalcium: 30mgIron: 1mg
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