Blackened Mahi Mahi With Mango Salsa Recipe

A beautifully blackened mahi mahi fillet topped with vibrant mango salsa, served on a white plate for a fresh and flavorful presentation.

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Bold, smoky blackened mahi mahi paired with a sweet mango salsa made with fresh lime, tomatoes, and cilantro. A perfect tropical escape in a dish!

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Alright, let me take you back to the first time I made this Blackened Mahi Mahi with Mango Salsa. It was one of those evenings—you know, the kind where you want to make something impressive but secretly hope it doesn’t flop? The grill was fired up, my husband was standing nearby with “helpful” comments, and the kids were asking what was for dinner (but not in an encouraging way). Honestly, I was nervous. Would the fish stick to the grill? Would the mango salsa even taste good? I had doubts.

But the moment I took the first bite, all the nerves disappeared. The smoky, slightly spicy fish paired with that juicy, sweet salsa? It was pure magic. My husband actually stopped talking mid-bite, which, if you know him, is saying something. And the kids? They inhaled it like it was pizza night. Since then, this recipe has been my go-to for when I want to feel like I’m on a tropical vacation, even if I’m just in my backyard with mosquitoes for company.

Why You’ll Love This Blackened Mahi Mahi With Mango Salsa Recipe?

Here’s why this dish deserves a top spot in your recipe arsenal:

  • Flavor Explosion: Smoky, spicy, tangy, and sweet all in one bite. Your taste buds are in for a ride.
  • Quick but Fancy: It’s ready in 45 minutes, but it looks (and tastes) like you spent hours. Dinner guests will definitely be impressed.
  • Healthy Meets Indulgent: Fresh fish, juicy mangoes, and vibrant veggies make this dish feel light yet super satisfying.
  • Flexible AF: No mahi mahi? No problem. The spices and salsa pair just as well with salmon, shrimp, or even tofu.

A beautifully blackened mahi mahi fillet topped with vibrant mango salsa, served on a white plate for a fresh and flavorful presentation.

Ingredient Notes:

Every ingredient has its moment to shine here, and I’m not just saying that.

  • Mahi Mahi: This fish is firm, flaky, and perfect for grilling. If you can’t find it, go for salmon or cod. Just promise me you won’t skip the seafood entirely—it’s kind of the star.
  • Spice Blend: Cumin, smoked paprika, and cayenne bring the heat. Don’t love spicy food? Tone down the cayenne, or skip it entirely if you’re feeling cautious.
  • Mango: A ripe mango is like sunshine in fruit form. If it’s too firm, it’ll taste bland—so give it a gentle squeeze before you buy.
  • Lime Juice: Fresh is a must. Trust me, the bottled stuff just doesn’t have the same zing.
  • Cilantro: It’s polarizing, I know. If you’re team “tastes like soap,” swap it for parsley or basil instead.

Close-up of perfectly seasoned mahi mahi with chunks of mango, avocado, and tomato salsa adding a burst of color and freshness.

How To Make Blackened Mahi Mahi With Mango Salsa?

Let’s make this easy. Grab your apron, pour yourself a drink, and let’s get cooking.

  1. Mix Your Magic: First, combine your spices with olive oil to create a paste. It’s not the prettiest thing, but oh boy, the smell? Incredible. Save half for later—it’s going to be our secret weapon.
  2. Prep the Fish: Pat those mahi mahi fillets dry (important step—don’t skip it!) and slather them with the spice paste. Be generous; no one likes bland fish.
  3. Grill Time: Heat your grill (or grill pan) to high. Give it a quick spray of PAM to avoid sticking. Lay down the fillets, and don’t touch them for at least 3 minutes. Flipping too early is rookie behavior.
  4. Make the Salsa: While the fish is grilling, toss your mango, tomatoes, jalapeño, onion, cilantro, garlic, and lime juice into a bowl. Give it a taste test—does it need more lime? Maybe a pinch of salt? Adjust until it’s chef’s kiss.
  5. Finish Strong: Once the fish is done (it should flake easily with a fork), brush it with that leftover spice paste. Plate it up with a generous scoop of salsa, and get ready to wow your taste buds.

Juicy blackened fish fillet garnished with tropical mango salsa, creating a delightful mix of smoky and sweet flavors.

Storage Options:

Let’s be real—leftovers are rare with this recipe, but if you do have some:

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  • Store the fish and salsa separately in airtight containers. The fish will keep in the fridge for up to 2 days, and the salsa is best eaten within 24 hours.
  • Reheat the fish gently in a skillet. Pro tip: If you microwave it, the texture will suffer, and honestly, no one wants that.

Variations and Substitutions:

Cooking isn’t a one-size-fits-all deal. Here’s how to tweak this recipe to make it your own:

  • Fish Options: Can’t find mahi mahi? Swap it for salmon, halibut, or even shrimp.
  • Spice Levels: Love heat? Add extra cayenne or a pinch of chili flakes. Prefer it mild? Dial it back.
  • Salsa Remix: Toss in diced avocado or pineapple for a creamier, sweeter vibe.
  • Cilantro Swap: No cilantro fans? Use parsley or even mint for a fresh twist.

Mahi mahi fillets with a crispy blackened crust, paired with a colorful mango salsa, plated elegantly for serving

What to Serve with Blackened Mahi Mahi With Mango Salsa?

You’ve got the star of the show—now let’s build the supporting cast.

  • Coconut Rice: Creamy, slightly sweet, and the perfect balance to the bold flavors.
  • Grilled Veggies: Think zucchini, bell peppers, or asparagus. Keep it fresh and light.
  • Tortilla Chips: Because extra salsa deserves extra scooping power.
  • A Simple Salad: Mixed greens with a lime vinaigrette ties the whole meal together.

Frequently Asked Questions:

Can I make this recipe ahead of time?

You can prep the salsa a few hours in advance—it actually tastes better once the flavors meld. The fish, though? Grill it fresh for the best results.

How do I know the fish is done?

The mahi mahi should flake easily with a fork. If you’re a numbers person, aim for an internal temp of 145°F.

Can I cook this without a grill?

Totally! A grill pan or even a regular skillet works just fine. Just crank up the heat to get a nice sear.

So, what do you think? Ready to fire up the grill and bring a little tropical sunshine to your plate? I’d love to hear how it turns out for you!

A refreshing combination of blackened mahi mahi and tropical mango salsa, perfect for a light and flavorful dinner.

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Mahi mahi fillets with a crispy blackened crust, paired with a colorful mango salsa, plated elegantly for serving

Blackened Mahi Mahi With Mango Salsa Recipe

Prep Time 25 minutes
Total Time 45 minutes
This Blackened Mahi Mahi with Mango Salsa combines bold spices and fresh tropical flavors. Juicy mango, tangy lime, and smoky grilled fish create an easy, impressive dish perfect for a healthy dinner or casual entertaining.
4 Servings

Ingredients

For the Blackened Mahi Mahi:

  • 1 ½ teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon ground ginger
  • ½ teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • 4 mahi mahi fillets 4 ounces each
  • PAM® Grilling Spray

For the Mango Salsa:

  • 1 can 14.5 ounces Hunt’s® Stewed Tomatoes, drained and chopped
  • 1 medium mango peeled and chopped
  • 1 jalapeño pepper seeded and chopped
  • ½ cup red onion finely chopped
  • 2 tablespoons fresh cilantro chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon minced garlic
  • Juice of 1 lime

Instructions
 

Prepare the Spice Mixture:

  1. In a small bowl, combine the ground cumin, garlic powder, oregano, ground ginger, smoked paprika, kosher salt, black pepper, and cayenne pepper. Add the olive oil and mix until a smooth paste forms. Divide the paste into two portions.

Season the Fish:

  1. Pat the mahi mahi fillets dry with a paper towel to ensure even seasoning. Using one portion of the prepared spice paste, brush it generously over both sides of each fillet.

Heat the Grill:

  1. Lightly spray the grill or a grill pan with PAM® Grilling Spray and preheat it to high heat.

Cook the Fish:

  1. Place the seasoned mahi mahi fillets on the grill. Cook for approximately 3 to 4 minutes per side, turning once, until the fish flakes easily with a fork and reaches an internal temperature of 145°F.

Prepare the Mango Salsa:

  1. While the fish is cooking, combine the drained and chopped stewed tomatoes, mango, jalapeño, red onion, cilantro, cumin, garlic, and lime juice in a medium bowl. Mix well and taste for seasoning, adjusting lime juice or salt as needed.

Finish the Dish:

  1. Once the fish is cooked, remove it from the grill and brush it with the remaining portion of the spice paste. Serve immediately with a generous portion of the mango salsa on top or on the side.

Notes

To make this recipe gluten-free, ensure that all spice ingredients are labeled gluten-free, as cross-contamination can occur during processing. Double-check the PAM® Grilling Spray and canned stewed tomatoes for any hidden gluten-containing ingredients.
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< Hi, I'm Bitty! >

I'm Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my "About Me" page for more info!

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