Blackened Mahi Mahi With Mango Salsa Recipe
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:
- 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:
- 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:
- Lightly spray the grill or a grill pan with PAM® Grilling Spray and preheat it to high heat.
Cook the Fish:
- 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:
- 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:
- 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.