Blackened Mahi Mahi with Pineapple Salsa


I decided to add a little spice to our lives and created Blackened Mahi Mahi with Pineapple Salsa. I coated the fillets with a mixture of all sorts of spices and cooked them in a cast-iron pan. Perfectly colored and full of flavor, this was delicious. My family loved the bit of heat and robust flavors. The Pineapple Salsa, a delightful mixture of fruits, and herbs was the perfect counter to the deliciously seasoned fish. The combination was so good that I can't wait to make this again. If you love lots of flavor and spice, this one's for you.

Ingredients for Blackened Mahi Mahi with Pineapple Salsa:


Mahi Mahi:

4 -6 Mahi Mahi fillets

grapeseed oil

4-6 tablespoons Cajun Seasoning


Cajun Seasoning:

2 tablespoons paprika

2 tablespoons garlic powder

1 1/2 tablespoons onion powder

1 1/2 tablespoons kosher salt

1 tablespoon smoked paprika

2 teaspoons white pepper

2 teaspoons black pepper

1 1/2 teaspoons cayenne pepper

1 1/2 teaspoons oregano

1 1/2 teaspoons thyme


Pineapple Salsa:

1 1/2 cups diced pineapple

4 tablespoons finely chopped jalapeno

4 tablespoons finely chopped red onion

8 grape tomatoes, diced

juice of half of a lime

3/4 teaspoon kosher salt

1/4 teaspoon black pepper


Time-Saving Tip: Prepare the rub unp to a few days in advance. a few hours before using it. Dice the fruit and vegetables for the salsa a few hours in advance and store separately. Combine all of the ingredients before serving.


Let's see what we need.


We're ready to cook.


Combine all of the salsa ingredients and give it a good stir. Let it rest for at least 10 minutes before serving.


Coat both sides of the fish with 4-6 tablespoons of oil and the same amount of seasoning. I use a tablespoon of seasoning per fillet.

Heat 4 tablespoons of oil in a cast-iron pan over medium-high heat. When hot, add the fish. Once brown, turn the fish over when the seasoning is darkened continue cooking when the bottom is dark golden. If the pan seems a little more oil.


It's ready! Blackened Mahi Mahi with Pineapple Salsa is so delicious. I love the seasoned fish, and it's excellent crust especially topped with the salsa.


Enjoy!


Blackened Mahi Mahi with Pineapple Salsa:


Mahi Mahi:

  • 4 -6 Mahi Mahi fillets

  • grapeseed oil

  • 4-6 tablespoons Cajun Seasoning


Cajun Seasoning:

  • 2 tablespoons paprika

  • 2 tablespoons garlic powder

  • 1 1/2 tablespoons onion powder

  • 1 1/2 tablespoons kosher salt

  • 1 tablespoon smoked paprika

  • 2 teaspoons white pepper

  • 2 teaspoons black pepper

  • 1 1/2 teaspoons cayenne pepper

  • 1 1/2 teaspoons oregano

  • 1 1/2 teaspoons thyme


Pineapple Salsa:

  • 1 1/2 cups diced pineapple

  • 4 tablespoons finely chopped jalapeno

  • 4 tablespoons finely chopped red onion

  • 8 grape tomatoes, diced

  • juice of half of a lime

  • 3/4 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • Combine all of the salsa ingredients and give it a good stir. Let it rest for at least 10 minutes before serving.

  • Coat both sides of the fish with 4-6 tablespoons of oil and the same amount of seasoning. I use a tablespoon of seasoning per fillet.

  • Heat 4 tablespoons of oil in a cast-iron pan over medium-high heat. When hot, add the fish. Once brown, turn the fish over when the seasoning is darkened continue cooking when the bottom is dark golden. If the pan seems a little more oil.

  • Time-Saving Tip: Prepare the rub unp to a few days in advance. a few hours before using it. Dice the fruit and vegetables for the salsa a few hours in advance and store separately. Combine all of the ingredients before serving.


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