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Blackened Mahi Mahi Recipe with Easy Fresh Mango Salsa for Summer

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A quick and flavorful blackened mahi mahi paired with a fresh, bright mango salsa that offers a perfect balance of smoky and sweet flavors, ideal for summer or any season.

Ingredients

Scale
  • 4 mahi mahi fillets (6 oz / 170 g each), skinless and boneless
  • 2 tablespoons smoked paprika
  • 1 teaspoon cayenne pepper (adjust based on spice tolerance)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter or olive oil, for cooking
  • 1 large ripe mango, peeled and finely diced (substitute with pineapple in winter months)
  • 1 small red bell pepper, finely chopped
  • 1/4 cup red onion, finely minced
  • 1 small jalapeño, seeded and minced (optional for mild heat)
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime (about 2 tablespoons)
  • Salt to taste

Instructions

  1. In a small bowl, combine smoked paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, black pepper, and salt. Mix well and set aside.
  2. Heat a dry cast iron skillet over medium heat. Add the spice mix and toast for about 1 minute, stirring constantly to release oils and deepen flavor. Be careful not to burn it.
  3. Pat the mahi mahi fillets dry with paper towels to help spices stick and ensure a nice crust.
  4. Generously rub the toasted spice mix on all sides of each fillet.
  5. While the pan is heating, combine diced mango, red bell pepper, red onion, jalapeño, cilantro, and lime juice in a bowl. Season with a pinch of salt to taste. Stir gently and set aside to let flavors meld.
  6. Heat 2 tablespoons of butter or olive oil in the cast iron skillet over medium-high heat until shimmering.
  7. Add the mahi mahi fillets and cook for 3-4 minutes per side, depending on thickness (about 1-inch thick fillets), until a dark, almost blackened crust forms but not burnt.
  8. Check for doneness by ensuring the fish flakes easily with a fork and is opaque all the way through. If fillets are thicker, lower heat and cook a bit longer.
  9. Remove the fish from the pan and let it rest for a couple of minutes.
  10. Plate the fish with a generous spoonful of fresh mango salsa on top or on the side.

Notes

Toast the spices before coating the fish to release essential oils and enhance flavor. Pat fish dry thoroughly for a better crust. Adjust cayenne pepper to control spice level. Mango salsa tastes better after sitting for a few hours. For dairy-free, substitute butter with neutral oil like avocado oil. Cook fish in batches if needed to avoid overcrowding the pan.

Nutrition

Keywords: blackened mahi mahi, mango salsa, summer recipe, quick seafood, spicy fish, fresh salsa, healthy dinner

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