Pan Seared Blackened Mahi Mahi with Mango Salsa
Are you ready for a nutritious and tropical dinner delight? My Pan Seared Blackened Mahi Mahi with Mango Salsa is just what you need! This mahi mahi with mango salsa recipe is an easy weeknight dinner and will become one of your favorites fish dinners. This delicious white fish pairs perfectly with the tangy and sweet homemade mango salsa.
Why you will love this recipe
- Mahi Mahi is an excellent source of protein, with a firm and meaty texture and it’s packed with nutrients!
- Another reason to love this recipe? Your meal will be on the dinner table in 20-30 minutes!
A fact about this scrumptious fish is that Mahi Mahi means dolphin fish in Hawaiian.
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Cooking methods for this popular fish
For this recipe we are pan searing which is cooking the fish in a pan on the stovetop. There are other alternatives such as cooking it in a baking dish and placing it in the oven. An outdoor grill is a very popular way to prepare fish and also you can broil, deep fry, poach, place in an air fryer or stir fry.
Need inspiration for dinner tonight? Check out these other healthy recipes:
Amazing Shrimp and Zucchini Risotto (Without Wine)
Four Pepper and Cauliflower Chili with No Beans
Simple Baked Salmon with Lemon and Dill
Ingredients for Blackened Mahi Mahi with Mango Salsa
This Mahi Mahi recipe uses minimal and fresh ingredients.
- Mahi mahi filets – for this recipe, I use frozen fish filets and defrost overnight.
- Extra virgin olive oil- substitute with cooking spray if you don’t want to use oil.
- Blackened seasoning- use your favorite one or use my spice combination of paprika, garlic powder, dried oregano, salt, black pepper, and cayenne .
- Mango- fresh or frozen works.
- Red onion.
- Ripe avocado.
- Cilantro.
- Lime juice.
- Brown rice.
How to prepare this Mahi Mahi with Mango Salsa recipe
- Start with preparing your blackened seasoning. In a small bowl, measure out the paprika, garlic powder, dried oregano, kosher salt, black pepper and cayenne pepper. Stir to combine and set it aside.
- Cook the brown rice according to the package.
- Gather the ingredients for the fresh mango salsa. If using frozen mango, you can quickly thaw it in the microwave for about 30-45 seconds. Dice the mango chunks into 1/4 cubes and place into a medium bowl. Continue to dice the red onion and avocado and add it to the mango. Drizzle with fresh lime juice and season with a touch of salt. Then add in the fresh cilantro. Cover it with plastic wrap and set it aside.
- For the Mahi Mahi, if using frozen- remove it from the packaging and place fish on a baking sheet or cutting board and pat dry with a paper towel. Season each side generously with the blackened seasoning.
- Place a large nonstick skillet over medium high heat. Add the oil and when the pan is ready, add the mahi mahi to the hot oil. Turn the heat down to medium low heat.
- Sear the fish for about 2-3 minutes and using tongs, flip the Mahi Mahi over to cook the other side. Be sure to get the side of the filets as well. The blackened mahi mahi will be done when it is opaque throughout and has a firm texture. Larger size filets will take a couple of more minutes to cook. The internal temperature should be between 140-145 degrees.
- Serve the fish with brown rice and top with the mango avocado salsa.
- Store left overs in an airtight container in the fridge to enjoy the next day.
Crafting the perfect Mango Salsa recipe
Choosing a perfectly ripe fresh mango can sometimes be a daunting task. It is best to choose one that is ripe to touch. So if you can squeeze it a little then it should be good to eat. If it is really hard, then it is not ripe.
One way to get around this is using frozen mangoes. Frozen mango already has the sweet flavor you need. All you have to do is either defrost it overnight in the fridge or microwave it for about 30 seconds.
Dicing the semi frozen mango is easy and works great when making tropical salsas.
Other fresh ingredients that can be used in the Mango Salsa
I believe salsas are your own personal preference. My family doesn’t care for big chunks of tomato in theirs so I left it out. But there are many different ways to enjoy salsa.
Such as you can make this a pineapple salsa by adding fresh pineapple. Or add in other tropical or seasonal fruits such as strawberries.
Adjust your spice by adding habanero peppers or jalapeño pepper. Add a touch of red pepper or chili powder.
White onion or sweet onion are delicious. Red bell pepper is always a great addition. Throw in a crushed garlic clove.
You can adjust the acidity by adding more lime juice and lime zest. Lemon juice and orange juice work as well.
Any of these flavors will compliment the Mahi Mahi wonderfully!
Side dishes for Blackened Mahi Mahi
These pan seared mahi mahi fillets are served with brown rice but can be enjoyed with regular white rice, coconut rice or cauliflower rice to keep it low carb.
Green vegetables such as green breans or zucchini will be tasty. Also cabbage slaw is always a winner with mahi mahi.
Pair this easy dinner with a nice chilled glass of white wine and you’re set!
Why I created this Mahi Mahi with Mango Salsa recipe
I love blackened fish and Mahi Mahi is one of my favorites. It’s juicy, nutritious and easy to prepare. I have been slowly working my diet into flexitarian, which incorporates more vegetables and seafood. This is a wonderful meal for my family and they love the burst of flavors!
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Pan Seared Blackened Mahi Mahi with Mango Salsa
Equipment
Ingredients
- 1 pound mahi mahi fillets fresh or frozen works
- 2 tablespoons extra virgin olive oil
- 2 cups brown rice cooked
Mango Salsa
- 2 cups mango diced
- 1 whole avocado
- 1/2 medium lime lime juice from a medium lime
- 2 tablespoons red onion diced
- 3 tablespoons cilantro chopped
Blackened Seasoning
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- 1/4 teaspoon black pepper
Instructions
- Start with preparing your blackened seasoning. In a small bowl, measure out the paprika, garlic powder, dried oregano, kosher salt, black pepper and cayenne pepper. Stir to combine and set it aside.
- Cook the brown rice according to the package.
- Gather the ingredients for the fresh mango salsa. If using frozen mango, you can quickly thaw it in the microwave for about 30-45 seconds. Dice the mango chunks into 1/4 cubes and place into a medium bowl. Continue to dice the red onion and avocado and add it to the mango. Drizzle with fresh lime juice and season with a touch of salt. Then add in the fresh cilantro. Fold the ingredients toegther. Cover with plastic wrap and set it aside.
- For the Mahi Mahi, if using frozen- remove it from the packaging and place fish on a baking sheet or cutting board and pat dry with a paper towel. Season each side generously with the blackened seasoning.
- Place a large nonstick skillet over medium high heat. Add the oil and when the pan is ready, add the mahi mahi to the hot oil. Turn the heat down to medium low heat.
- Sear the fish for about 2-3 minutes and using tongs, flip the Mahi Mahi over cook the other side. Be sure to get the side of the filets as well. The blackened mahi mahi will be done when it is opaque throughout and has a firm texture. Larger size filets will take a couple of more minutes to cook. The internal temperature should be between 140-145 degrees.
- Serve the fish with brown rice and top generously with the mango avocado salsa.
Notes
Nutrition
Making this? I would love to see! Tag me on Instagram @whensaltyandsweetunite and #whensaltyandsweetunite
One of my favorites. I really like the mango salsa on the top.
Thank you!!