Sally's Recipe of the Week

Sally's Recipe of the Week

Sally invites you into her kitchen while she cooks up delicious recipes!Full Bio


Blackened Mahi Mahi With Tropical Fruit Salsa

Blackened Mahi Mahi With Tropical Fruit Salsa

Serves 4

By the way you can also make this with chicken!

Here is what you need for the Mahi and the Blackened Rub:

4 6 to 8 ounce fresh Mahi Mahi fillets*

3 TBS olive oil

2 tsp paprika

2 tsp sea salt

1 tsp onion powder

1 tsp garlic powder

1 tsp dried oregano

1 tsp dried thyme

½ tsp fresh ground pepper

½ tsp cayenne pepper

*If using frozen fish make sure they are completely thawed and patted dry.

Here is what you need for the salsa:

1 cup diced fresh mango

1 cup diced fresh watermelon

1 cup diced fresh pineapple

½ cup diced onion

¼ cup diced jalapeno (seeds and stems removed)*

2 TBS chopped fresh cilantro

juice of ½ lime, but add more to taste

sea salt and pepper to taste

* Can substitute bell pepper if you don’t like any heat.

Lime wedges and fresh cilantro for serving. I also serve with beans and rice.

Here is what you need to do for the Mahi Mahi:

In a bowl combine the paprika, sea salt, onion powder, garlic powder, oregano, thyme, pepper and cayenne pepper.

Pat the fillets dry with a paper towel. Rub the blacken seasoning all over the fish.

Heat oil in a large skillet until oil is shimmering. Place the fish in the skillet and let cook about 3 minutes then flip the fish. Note, if the Mahi sticks to the pan it’s not ready to be flipped, don’t force it. You can always cook it less on the other side so you don’t overcook it.

Take it out of the pan and put it on a plate.

Here is what you need to do for the salsa:

In a glass bowl combine the pineapple, watermelon, mango, jalapeno, onion and cilantro. Squeeze in the lime juice and season with a little salt and pepper. Taste it. Add more lime or salt and pepper as you like.

Serve the Mahi Mahi topped with the salsa. Garnish with lime wedges and a sprinkle of cilantro. Let’s Eat!!

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