Spicy Blackened Mahi Mahi with Pineapple Mango Salsa
This Spicy Blackened Mahi Mahi is a quick, flavor-packed weeknight dinner with bold seasoning and a serious kick. Serve with refreshing pineapple mango salsa to balance the heat, and pair with cilantro lime rice, avocado, and lime wedges.
Servings: 4 servings
Calories: 381kcal
Ingredients
For the Mahi Mahi
- 4 (5-6 oz) mahi mahi fillets
- 3 Tbsp extra virgin olive oil
- Cilantro
- Lime wedges
- Sour cream
- 1 avocado, peeled and cubed
For the Blackening Spice
- 3 ½ tsp Kosher salt
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1 tsp dried thyme
- ½ tsp cayenne pepper
- 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
- ½-1 jalapeño, diced, optional
- ½ small red onion, diced (about ¼ cup)
- 1 scallion, thinly sliced
- 3 Tbsp chopped cilantro
- 1 medium lime, juiced
- ½ tsp Kosher salt
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 400°F (205°C). 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.
- Make the salsa. In a large bowl, combine diced pineapple, mango, jalapeño (if using), red onion, sliced scallion, cilantro, fresh lime juice, and kosher salt. Stir well, then taste and adjust seasoning. Set aside.
- Bake the fish. Drizzle a large skillet with a little olive oil, then place the seasoned fish fillets inside. Transfer to the oven and cook for 10 minutes, or until an internal temperature of 137°F (58°C) is reached. If you prefer the fish to be slightly more medium, cook to an internal temperature of 145°F (63°C).
- 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.
- Pineapple-mango salsa keeps in an airtight container in the refrigerator for up to 5 days.
- To reduce spice: use ½ tsp cayenne, season only one side of the fish, and serve with sour cream and avocado.
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
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