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Blackened Mahi Mahi Recipe with Easy Fresh Mango Salsa for Summer Meals

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A quick and easy blackened mahi mahi recipe featuring a smoky, spicy crust paired with a bright, fresh mango salsa. Perfect for summer meals, this dish balances bold flavors with simple preparation.

Ingredients

Scale
  • 4 mahi mahi fillets, about 6 ounces each, skinless and boneless
  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil or butter
  • 1 large ripe mango, peeled and diced
  • 1/2 small red onion, finely chopped
  • 1 small jalapeño, seeded and minced (optional)
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • Salt and pepper, to taste

Instructions

  1. In a small bowl, combine smoked paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, salt, and black pepper. Mix well.
  2. Pat the mahi mahi fillets dry with paper towels to remove excess moisture.
  3. Sprinkle or rub the blackening spice mix evenly over both sides of each mahi mahi fillet, pressing gently to adhere.
  4. Heat a cast iron or heavy skillet over medium-high heat. Add olive oil or butter and heat until shimmering but not smoking.
  5. Place the fillets in the pan and cook undisturbed for 3 to 4 minutes until edges are opaque and crust is dark brown-black but not burnt. Flip gently.
  6. Cook the other side for another 3 minutes or until the fish flakes easily with a fork and reaches an internal temperature of about 140°F (60°C).
  7. While the fish cooks, combine diced mango, red onion, jalapeño, cilantro, and lime juice in a bowl. Season with salt and pepper and let sit for 5 minutes.
  8. Plate each mahi mahi fillet and spoon a generous amount of fresh mango salsa on top. Garnish with extra cilantro if desired.

Notes

Do not overcrowd the pan to maintain high heat and achieve a good crust. Pat fish dry before seasoning. Use fresh spices for best flavor. The mango salsa can be made ahead and tastes better after sitting for a few hours. For a dairy-free option, substitute butter with coconut or avocado oil. Adjust spice levels by modifying cayenne and jalapeño amounts.

Nutrition

Keywords: blackened mahi mahi, mango salsa, summer meals, Cajun fish recipe, quick fish dinner, spicy fish, fresh salsa

Find it online: https://katedishes.com/blackened-mahi-mahi-recipe-with-easy-fresh-mango-salsa-for-summer-meals/