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Blackened Mahi Mahi with Easy Creamy Avocado Salsa

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A quick and flavorful blackened mahi mahi recipe paired with a creamy, tangy avocado salsa, perfect for a healthy and impressive dinner.

Ingredients

Scale
  • 4 mahi mahi fillets (6 oz each), skinless and boneless
  • 1 tablespoon paprika (smoked preferred)
  • 1 teaspoon cayenne pepper (adjust to heat preference)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 ripe avocados, diced or mashed
  • Juice of 1 large lime
  • A handful of fresh cilantro leaves, chopped
  • 1 small jalapeño, seeded and finely chopped (optional)
  • 2 tablespoons red onion, finely diced
  • 5–6 cherry tomatoes, halved
  • 1 tablespoon butter or neutral oil (such as avocado oil) for searing

Instructions

  1. Prepare the blackening spice blend by mixing paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper in a small bowl.
  2. Pat the mahi mahi fillets dry with paper towels. Generously coat each fillet with the blackening spice mix on both sides, pressing slightly to adhere. Let rest for 10 minutes if time allows.
  3. Make the creamy avocado salsa by combining diced or mashed avocados, lime juice, chopped cilantro, jalapeño (if using), diced red onion, halved cherry tomatoes, salt, and pepper in a medium bowl. Mix gently to keep some texture.
  4. Heat a cast-iron skillet over medium-high heat and add butter or oil. Heat until shimmering but not smoking.
  5. Place the seasoned mahi mahi fillets in the hot skillet. Cook without moving for 3-4 minutes until a crust forms and edges turn opaque.
  6. Flip the fillets gently and cook for another 3-4 minutes until the fish flakes easily and reaches an internal temperature of 145°F (63°C).
  7. Serve the blackened mahi mahi immediately with the creamy avocado salsa spooned on top or on the side.

Notes

Dry the fish well before seasoning to achieve a crisp crust. Use medium-high heat to avoid burning spices. Let the avocado salsa sit for 5-10 minutes before serving to marry flavors. For dairy-free, substitute butter with avocado or grapeseed oil. Avoid overcrowding the pan to keep crust crispy. Leftovers can be stored refrigerated for up to 2 days and reheated gently in a skillet.

Nutrition

Keywords: blackened mahi mahi, avocado salsa, grilled fish, quick dinner, healthy seafood, creamy avocado, easy recipe

Find it online: https://lucastable.com/blackened-mahi-mahi-recipe-easy-creamy-avocado-salsa-perfect-for-dinner/