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Blackened Mahi Mahi Recipe with Easy Sweet Pineapple Salsa

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A quick and easy blackened mahi mahi recipe paired with a sweet and tangy pineapple salsa, perfect for summer cookouts or weeknight dinners.

Ingredients

Scale
  • 4 mahi mahi fillets (6 oz / 170 g each), skinless and boneless
  • 2 tablespoons paprika (smoked paprika if preferred)
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil or avocado oil (for searing)
  • 1 cup fresh pineapple, finely diced
  • ½ small red bell pepper, finely chopped
  • ¼ cup red onion, finely diced
  • 1 small jalapeño, seeded and minced (optional)
  • 2 tablespoons fresh cilantro, chopped
  • Juice of 1 lime (about 2 tablespoons)
  • 1 teaspoon honey or agave syrup
  • Salt to taste

Instructions

  1. In a small bowl, combine paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, salt, and black pepper. Mix well.
  2. In a medium bowl, toss together diced pineapple, red bell pepper, red onion, jalapeño, and cilantro. Add lime juice and honey, then season with salt to taste. Stir and set aside.
  3. Pat the mahi mahi fillets dry with paper towels. Generously coat each side with the blackening spice blend, pressing it in gently.
  4. Heat a cast-iron or heavy-bottomed skillet over medium-high heat and add olive oil. Heat until shimmering but not smoking, about 2 minutes.
  5. Place the mahi mahi fillets in the skillet without overcrowding. Sear for 3-4 minutes on the first side without moving the fish to form a crust.
  6. Flip gently and cook another 3-4 minutes until the fish is opaque and flakes easily with a fork.
  7. Remove the fillets from the pan and let rest for a couple of minutes.
  8. Serve the mahi mahi hot with a generous scoop of sweet pineapple salsa on top or on the side.

Notes

Patting the fish dry before seasoning is essential for a good crust. Use a hot cast-iron skillet for best results. If fillets are thicker than 1 inch, finish cooking in a 375°F oven for 3-5 minutes. Let the salsa sit for at least 10 minutes before serving to meld flavors. Adjust cayenne and jalapeño for desired spice level.

Nutrition

Keywords: blackened mahi mahi, pineapple salsa, seafood recipe, quick dinner, summer recipe, spicy fish, healthy fish recipe, gluten-free, low-carb

Find it online: https://katedishes.com/blackened-mahi-mahi-recipe-with-easy-sweet-pineapple-salsa-tutorial/