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Crispy Blackened Mahi-Mahi Recipe with Easy Zesty Mango Salsa

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A quick and easy recipe featuring crispy blackened mahi-mahi paired with a bright, tangy mango salsa that offers a perfect balance of smoky spice and fresh sweetness.

Ingredients

Scale
  • 4 mahi-mahi fillets (about 6 oz each)
  • 2 tablespoons paprika (smoked paprika preferred)
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil or avocado oil
  • 1 large ripe mango, diced
  • ½ cup red bell pepper, diced
  • ¼ cup red onion, finely chopped
  • 1 small fresh jalapeño, seeded and minced (optional)
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons fresh lime juice
  • Salt to taste
  • Black pepper to taste

Instructions

  1. In a small bowl, combine paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper. Mix well.
  2. Pat the mahi-mahi fillets dry with paper towels to remove excess moisture.
  3. Rub the spice mix evenly over all sides of each fillet.
  4. Heat a cast-iron skillet or heavy-bottomed frying pan over medium-high heat. Add olive oil and heat until shimmering but not smoking, about 2 minutes.
  5. Place the fillets in the hot skillet and cook undisturbed for 3-4 minutes until a crust forms and edges turn opaque.
  6. Flip the fillets gently and cook the other side for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
  7. While the fish cooks, combine diced mango, red bell pepper, red onion, jalapeño, and cilantro in a bowl. Drizzle with lime juice, season with salt and pepper, and toss gently.
  8. Let the mahi-mahi rest for a minute after cooking. Serve topped with a generous scoop of zesty mango salsa.

Notes

Patting the fish dry is essential for a crispy crust. Use medium-high heat to avoid burning the spices. Don’t overcrowd the pan; cook in batches if necessary and keep cooked fillets warm in a low oven. The mango salsa can be made a few hours ahead but add lime juice just before serving for freshness. Substitute jalapeño with a milder pepper if desired. This recipe is naturally gluten-free and dairy-free.

Nutrition

Keywords: blackened mahi-mahi, mango salsa, seafood recipe, quick dinner, spicy fish, healthy fish recipe, gluten-free, dairy-free

Find it online: https://cooksyla.com/crispy-blackened-mahi-mahi-recipe-with-easy-zesty-mango-salsa/