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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Blackened mahi mahi with pineapple mango salsa on a bed of rice

Blackened Mahi Mahi

Posted by: Ari Laing

Spicy blackened mahi mahi is a quick weeknight dinner that packs a serious kick. Serve with light, refreshing pineapple mango salsa to cool things down. We love to serve this over cilantro lime rice with sour cream, avocado, and lime wedges!

recipe +-

Posted by: Ari Laing
Blackened mahi mahi with pineapple mango salsa on a bed of rice
Print Recipe
5 from 1 vote

Blackened Mahi Mahi with Pineapple Mango Salsa

Spicy blackened mahi mahi is a quick weeknight dinner that packs a serious kick. Serve with light, refreshing pineapple mango salsa to cool things down. We love to serve this over cilantro lime rice with sour cream, avocado, and lime wedges!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dinner
Cuisine: American, Caribbean
Keyword: blackened fish, blackening spice
Servings: 4 servings
Calories: 381kcal
Author: Ari Laing

Ingredients

  • 4 (5-6 oz) mahi mahi fillets
  • 3 Tbsp extra virgin olive oil
  • Cilantro for serving
  • Lime wedges for serving
  • Sour cream for serving
  • 1 Avocado peeled and cubed, for serving

For the blackening spice

  • 3 ½ tsp Kosher salt
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • 1 tsp dried thyme
  • ½ - 1 tsp cayenne pepper if you LOVE heat, use the full 1 tsp, otherwise start with half -- it's plenty hot!
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp freshly ground black pepper
  • ¼ tsp dried basil

For the pineapple-mango salsa

  • 2 cups pineapple peeled and diced
  • 1 whole mango peeled, pitted, and diced
  • ½ small red onion diced (about ¼ cup)
  • 1 scallion thinly sliced
  • 3 Tbsp chopped cilantro
  • 1 lime juiced
  • ½ tsp Kosher salt
  • ½ - 1 jalapeño diced, optional (we only add this if serving without the already very spicy blakcened fish -- see note below)

Instructions

  • Make the blackening spice. Combine all dried herbs and spices in a bowl, then whisk to combine.
  • Coat the fish. Preheat an oven to 400F. Brush the mahi mahi fillets lightly with olive oil on both sides, then sprinkle blackening spice on top, covering as much of the flesh of the fish as possible. For extra heat, coat both sides of the fish in spice rub.
  • Cook the fish. Cook for 10 minutes, or until an internal temperature of 137F is reached. If you prefer the fish to be slightly more medium, cook to an internal temperature of 145F.
  • Garnish, then serve. Give the fish a final drizzle of extra virgin olive oil, a sprinkle of flaky sea salt, then add any fresh herbs, such as parsley or cilantro. Serve immediately with lime wedges, pineapple-mango salsa, and sour cream and avocado, if using. Recommended over cilantro lime rice.

Notes

  • Nutrition facts do not include cilantro lime rice, avocado, or sour cream. 
  • The pineapple-mango salsa will keep in an airtight container in a refrigerator for up to 5 days.
  • To cut back on the heat: (1) use 1/2 tsp cayenne pepper instead of 1 tsp; (2) only use the blackening rub on one side of the fish to begin; (3) serve with sour cream and ripe avocado. All these things combined will help cut back on the spice level!

Nutrition

Calories: 381kcal | Carbohydrates: 21g | Protein: 34g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 124mg | Sodium: 2483mg | Potassium: 1144mg | Fiber: 6g | Sugar: 10g | Vitamin A: 916IU | Vitamin C: 60mg | Calcium: 73mg | Iron: 3mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!