Blackened Mahi Mahi with Mango Salsa

This Blackened Mahi Mahi is an easy and quick dish that takes 30 minutes to make and is absolutely packed with flavor. The mahi mahi fillets are coated in a delicious spice blend, pan seared until a blackened crust forms and then served with a sweet and spicy mango salsa. 

 

Why You Will Love This Recipe

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• This isn’t your average fish recipe, this mahi-mahi recipe is absolutely packed with bold flavor. The spice blend gives the blackened fish so much flavor which pairs wonderfully with the sweet flavor of the fresh mango salsa.
• This easy blackened mahi mahi recipe takes less than 30 minutes start to finish which makes it perfect for busy weeknights. 
• There are no fancy ingredients here! A few fresh ingredients for the salsa, fish and a handful of spices that you likely have in your spice cabinet is all you need to make this great dish. All of the ingredients can easily be found at any grocery store
• This healthy meal is Paleo, Whole30, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal. 

 

What To Serve With This Blackened Mahi Mahi

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I like serving this blackened mahi mahi with rice (either white rice or cauliflower rice). Some of my other favorite sides are a small salad, roasted broccoli, butternut squash, roasted sweet potato or green beans. For a fun twist I like to add leftover blackened mahi mahi and mango salsa to flour or corn tortillas with shredded cabbage and eat it as fish tacos, they are absolutely delicious. 

 

 

Ingredients You Need For Blackened Mahi Mahi

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• Mahi Mahi: You can use either frozen or fresh mahi mahi. While I am always a fan of fresh fish, I find that mahi mahi freezes very well and bags of frozen mahi mahi (I get them from costco) are actually very economical. I like to keep them in my freezer for nights when I want to make an easy fish dish with ingredients I already have in my kitchen. 
• Garlic Powder: if you do not have garlic powder you can substitute it for onion powder. If you are on the specific carbohydrate diet be sure to look for garlic powder that does not contain any caking agents such as Simply Organic or Primal Palate. 
• Cayenne Pepper: This gives the mahi mahi a lot of spice. Feel free to adjust the quantity depending on your prefered spice level. If you do not have cayenne pepper, chili powder can be used in its place. 
• Oregano: Use dried oregano, not fresh which will be too chunky 
• Paprika: You can use smoke paprika, sweet paprika or hungarian paprika for the blackened seasoning mix. 
• Thyme: Use dried thyme, not fresh. 
• Salt & Black Pepper
• Butter or Ghee: Either butter or ghee can be used when cooking the fish. It will help to add flavor to the dish. 
• Oil: I recommend using an oil with a high smoke point such as avocado oil or vegetable oil. Olive oil can also be used just be sure to use a light one that does not have a strong flavor which will overpower the fish. 

 

Why Use Both Oil & Butter For Frying

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When pan frying foods I like to use a combination of both butter and oil. Butter will help to give the food flavor, but unfortunately it has a low smoke point, so if you are cooking with just butter you will find that the food will have a slightly burnt flavor. Oil (especially avocado oil) has a much higher smoke point so it’s fantastic for pan searing and getting a nice golden crust on food but unfortunately it does not give the food much flavor, so by using both butter and oil when pan frying you get the best of both worlds, flavor and a golden brown crust. 

​How To Make This Blackened Mahi Mahi

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1. Start by combining the spices together in a small bowl. 
2. Pat mahi-mahi fillets dry with paper towels to remove any excess moisture (this will help to create a crust when cooking). Cover all sides of each fillet in the spice mixture, and press with your hands to ensure the blackening spices are really stuck onto the mahi mahi filets. 
3. Add the butter and oil to a cast-iron skillet on medium-high heat. Once the butter has melted add in the seasoned fish fillets and leave them to cook untouched for 3-4 minutes until a blackened crust forms and then flip the fish and cook for another 3-4 minutes on the other side. 
4. I like to serve this Blackened Mahi Mahi with the mango salsa spooned overtop and a lime wedge on the side

You can find detailed instructions in the recipe card below

 

 

 

How To Ensure You Get A Nice Blackened Crust 

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These are a few helpful tips when following this easy mahi mahi recipe that will help to ensure the fish forms a golden brown crust

• Start with a hot pan. Wait for the cast iron pan to get very hot before adding in the fish, this will create a sear which will seal in the moisture. 
• Don’t crowd the pan. Depending on the size of your cast iron skillet I recommend cooking the fish in batches. Crowding the pan with too many mahi mahi fillets will cause the fish to steam rather than sear. 
• ​Don’t move the fish around for the first 2-3 minutes. Leave it to cook untouched which will help to create a crisp crust on the outside of the fish. 

 

How To Tell If The Mahi Mahi Is Cooked

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The easiest way to tell if the Mahi Mahi is cooked through is to use a meat thermometer inserted in the thickest part of the fillet to check the internal temperature. For white fish you are looking for a temperature of 145 degrees Fahrenheit. Other indications that the fish is cooked through include flakiness which you can test with a fork, color which will turn from translucent to opaque as the fish cooks, and it should have a firm texture. 

 

Can I Use A Different Type Of Fish

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Absolutely! If you do not have mahi mahi, any other type of mild white fish will work such as cod, halibut or tilapia. Mahi mahi has a mild flavor so I recommend avoiding meatier fish such as swordfish or monkfish which will not pair as well with the spices. 

 

Ingredients You Need For The Mango Fruit Salsa

• Mango: The difference in taste between a ripe and unripe mango is night and day, one is sweet and juicy and the other is hard and tart. I highly recommend choosing a ripe mango for this salsa because the contrast of sweet and juicy with the acidity of the lime in the salsa and spicy blackened crust on the fish is a match made in heaven. When buying mangoes I recommend picking them up and giving them a gentle squeeze, they should give slightly. 
• Jalapeno: I love the heat that diced jalapenos add to this salsa. I recommend removing the seeds if you prefer it to be mild or alternatively add in an extra chopped jalapeno if you would like it to have more spice. 
• Cilantro: If you absolutely hate cilantro (as some people do, apparently its genetic) then I would recommend adding parsley instead. 
• Red onion: Feel free to use either red onions or chopped shallots which have a slightly milder tastes
• Limes: both the lime juice and zest pair well with the fish and cut through the sweetness of the mango. If you do not have limes, you can substitute them for lemon zest and fresh lemon juice. 

 

 

 

What About Leftovers?

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Leftover blackened mahi mahi can be stored in an airtight container in the fridge for 3-4 days. I have found that the best way to reheat leftover fish is in a large pan on medium heat with a splash of oil until just warmed through, or in an air fryer on 350 for 2-3 minutes until just heated through. 

 

Here are a few more fish recipes that you might enjoy:

• Mahi Mahi with Tomato Lemon Sauce 
• Sheet Pan Herb Salmon with Fennel & Tomatoes
• Sole Rolls with Garlic & Parsley Sauce
• One Pan Mediterranean Cod
• Sundried Tomato Crusted Halibut 
• 12-Minute Herb & Mayo Salmon
• Blackened Salmon with Green Sauce 

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If you make this Mahi Mahi recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!