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Blackened Mahi-Mahi with Fresh Mango Salsa

A restaurant-quality seafood dish featuring spicy blackened Mahi-Mahi fillets topped with a sweet and tangy fresh mango salsa. Ready in under 30 minutes.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 fillets
Course: Dinner, Main Course
Cuisine: American, Seafood, Tropical
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Blackened Fish
  • 4 fillets Mahi-Mahi (6oz each) or Snapper/Grouper
  • 4 tbsp unsalted butter melted
  • 1 tbsp olive oil
Blackening Seasoning
  • 1 tbsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 0.5 tsp cayenne pepper adjust to taste
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp salt
  • 0.5 tsp black pepper freshly cracked
Mango Salsa
  • 2 ripe mangos peeled and diced
  • 0.5 red onion finely diced
  • 1 jalapeño seeded and minced
  • 0.33 cup cilantro chopped
  • 1-2 limes juiced

Equipment

  • Cast Iron Skillet
  • Mixing bowls
  • Chef's Knife
  • Cutting Board

Method
 

  1. In a medium bowl, combine diced mango, red onion, jalapeño, cilantro, and lime juice. Toss to coat and refrigerate for at least 15 minutes.
  2. In a small bowl, mix paprika, onion powder, garlic powder, cayenne, thyme, oregano, salt, and pepper to create the seasoning rub.
  3. Pat fish fillets dry with paper towels. Brush liberally with melted butter on both sides.
  4. Coat the fish generously with the spice mixture, pressing it gently to adhere.
  5. Heat a cast-iron skillet over medium-high heat with olive oil. When the oil shimmers and smokes slightly, add the fish.
  6. Sear undisturbed for 3-4 minutes until a dark crust forms. Flip and cook for another 3-4 minutes until cooked through (145°F internal).
  7. Transfer fish to plates and top immediately with a generous amount of mango salsa. Serve with lime wedges.

Notes

Ensure your kitchen is well-ventilated as blackening spice can create smoke when hitting the hot pan.