Blackened Mahi Mahi With Fresh Mango Salsa

Blackened Mahi with Mango Salsa
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There are many variations with this recipe depending on how spicy the blackened season is or, how sweet the Salsa is. It is up to your discretion on both. I like my Mahi slightly spicy,  the sweet Mango Salsa will cool the pallet, and provide a soft fresh finish. I would recommend putting the salsa together first as to give it time to marry, and fully develop flavor. This is a very fast dish to prep and cook, and plating it with fresh Asparagus slighty salted and buttered seems to be a well rounded dish.

When buying Mahi fillets, fresh is key of course. The nose doesn’t lie so go ahead and give it a quick sniff. Yes it should smell like fish but, it shouldn’t smell off in any way. You will know if it’s not the freshest. Also pick out a nice hardy fillet about an inch thick and, see that it’s firm to the touch. This will make for a nice Blackened finish leaving the interior moist and tender.

Once the Salsa is put together you can refridge or leave it on the counter. Chilled makes a nice contrast with the hot Blackened Mahi.

10.25'' Cast Iron Pre-Seasoned Skillet
10.25” Cast Iron Pre-Seasoned Skillet

Blackened Mahi Mahi With Fresh Mango Salsa

Ingredients

  • Mango Salsa
  • 1 to 2 ripe mangos depending on how much you need. Peeled and cubed about 1/2 inch
  • 1/2 red onion medium size minced
  • 1/2 red bellpepper minced
  • 1 jalapeno minced fine
  • splash of lime or lemon juice
  • Couple sprigs of cilantro chopped
  • 1 1/2 teasp olive oil
  • dash cumin
  • S&P to taste
  • Blackened Seasoning
  • This can be to your liking and taste. Mix as you see fit.
  • paprika
  • chili powder
  • dash cayenne
  • garlic powder
  • onion powder
  • oregano
  • basil
  • cumin
  • S&P
  • Mahi Mahi Fillets

Instructions

  1. Easy easy Salsa
  2. cut it up, mix together and let sit.....done
  3. Mix blackened season together and sprinkle and pat on fillets covering both sides.
  4. Be sure to cover well with seasoning
  5. Pre-heat cast iron pan on med-high. You want this pan HOT
  6. The flash point of olive oil is lower than veg oil so use a more tolerable oil to cook Mahi
  7. After pan is very hot add a tablespoon of oil and place fillets in pan.
  8. Do not touch at this point let them blacken. About 2 mins
  9. After 2 minutes or a tad more flip and let it be.
  10. After 2-3 minutes the fillet should have a nice crisp blackened texture and be ready to plate
  11. You can always use a fork and peak inside to insure doneness.
  12. Plate and spoon salsa over fillet
  13. Add your favorite side.
  14. Enjoy!
http://cookingwithg.com/index.php/2017/03/25/blackened-mahi-mahi-with-fresh-mango-salsa/

14” Cast Iron Skillet

Using a well seasoned Cast Iron pan is essential for Blackening anything. Fish, chicken, shrimp, scallops.

Once pans are seasoned and well taken care of  they are a life long friend in the kitchen. These durable Cast Irons can be handed down from generation to generation. Also just as good as a teflon pan as far as no stick. I make my omelets and many other dishes from these babies.

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