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Blackened Mahi Mahi Recipe Easy 5-Step Guide with Mango Salsa

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A quick and easy blackened mahi mahi recipe paired with a sweet and spicy mango salsa, perfect for weeknight dinners or impressing guests with bold flavors and simple prep.

Ingredients

Scale
  • 4 mahi mahi fillets (about 6 oz / 170 g each), skin removed
  • 2 tablespoons smoked paprika
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil or melted butter (for searing)
  • 1 large ripe mango, peeled and diced (about 1½ cups / 225 g)
  • ½ small red onion, finely chopped
  • 1 jalapeño, seeded and minced (optional)
  • 1 small red bell pepper, diced
  • ¼ cup fresh cilantro, chopped
  • Juice of 1 lime (about 2 tablespoons)
  • Salt to taste (start with ¼ teaspoon)
  • 1 teaspoon honey or agave syrup (optional)

Instructions

  1. Prepare the Spice Rub: In a small bowl, combine smoked paprika, cayenne pepper, garlic powder, onion powder, dried thyme, oregano, salt, and black pepper. Mix well.
  2. Season the Mahi Mahi: Pat the fillets dry with paper towels. Rub each fillet generously with the spice blend on all sides. Let sit at room temperature for 10 minutes.
  3. Make the Mango Salsa: Combine diced mango, red onion, jalapeño, red bell pepper, and cilantro in a bowl. Add lime juice, salt, and honey if using. Toss gently and set aside.
  4. Preheat the Skillet: Heat a cast-iron skillet over medium-high heat for about 5 minutes until very hot. Add olive oil or melted butter and swirl to coat the pan.
  5. Cook the Mahi Mahi: Place fillets in the pan without overcrowding. Cook 3–4 minutes on one side without moving to develop a crust. Flip gently and cook another 2–3 minutes until opaque and flaky.

Notes

Dry the fish thoroughly before seasoning to ensure a good crust. Use a very hot pan for blackening but control heat to avoid burning spices. Flip the fish only once. Mango salsa can be made 30 minutes ahead to meld flavors. For dairy-free, use olive oil instead of butter. Frozen mango can substitute fresh if drained well.

Nutrition

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

Find it online: https://dahliadishes.com/blackened-mahi-mahi-recipe-easy-5-step-guide-with-mango-salsa/