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.
- 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.
- chili powder
- dash cayenne
- garlic powder
- onion powder
- Mahi Mahi Fillets
- Easy easy Salsa
- cut it up, mix together and let sit.....done
- Mix blackened season together and sprinkle and pat on fillets covering both sides.
- Be sure to cover well with seasoning
- Pre-heat cast iron pan on med-high. You want this pan HOT
- The flash point of olive oil is lower than veg oil so use a more tolerable oil to cook Mahi
- After pan is very hot add a tablespoon of oil and place fillets in pan.
- Do not touch at this point let them blacken. About 2 mins
- After 2 minutes or a tad more flip and let it be.
- After 2-3 minutes the fillet should have a nice crisp blackened texture and be ready to plate
- You can always use a fork and peak inside to insure doneness.
- Plate and spoon salsa over fillet
- Add your favorite side.
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.