Blackened Mahi Mahi with Habanero Mango Salsa
Serve paradise at your dinner table with this blackened mahi mahi recipe, topped with habanero mango salsa and a dollop of avocado cream.
Habanero Mango Salsa
- 3-5 habanero peppers seeded and finely diced
- ½ cup clear, 80-proof liquor such as vodka or tequila (for soaking habanero peppers)
- 2 cups fresh mango cubed into ½-inch pieces
- ½ medium red onion peeled and finely diced
- 1 lime zested and juiced
- ¼ cup fresh cilantro roughly chopped
- 2 tbsp. agave nectar
- 2 tsp. chili lime seasoning I use Tajin (not sponsored)
- salt and pepper to taste
- 1 large ripe avocado
- ½ cup sour cream
- ½ lime juiced
- water (for thinning the cream) up to ¼ cup
- salt and pepper to taste
- 1 tbsp. paprika
- 1 tbsp. onion powder
- 1 tbsp. garlic powder
- 1 tbsp. dried thyme
- ½ tbsp. smoked paprika
- 1 tsp. cayenne pepper
- 1 tsp. dried oregano
- 1 tsp. salt
- ½ tsp. coarsly ground black pepper
Blackened Mahi Mahi
- 6 4-6 oz. filets of mahi mahi fresh or thawed
- 2 tbsp. blackening seasoning (see above)
- 2 tbsp. olive oil extra virgin
- 2 tbsp. butter unsalted
Soak the Habanero Peppers
Using food-safe gloves and a sharp knife, carefully remove the seeds and pith of 3-5 habanero peppers.
Finely dice the habaneros.
Soak habaneros in ½ cup of 80 proof clear liquor, like vodka or tequila, for 30 minutes in a small mixing bowl or liquid measuring cup.
Make the Salsa
In a medium mixing bowl, combine mango cubes, diced red onion, lime juice and zest, chopped cilantro, agave nectar, chili lime seasoning, salt, pepper, and (after 30 minutes), diced habanero peppers.
Mix salsa ingredients well and set aside.
Make the Avocado Cream
In a small mixing bowl, mash the ripe avocado with the sour cream and lime juice.
Whisk in enough water to achieve a drizzling consistency.
Season with a pinch of salt and pepper, to taste. Set aside.
Make the Blackening Seasoning
In a small mixing bowl, combine paprika, onion powder, garlic powder, dried thyme, smoked paprika, cayenne pepper, dried oregano, salt and pepper. Set aside.
Season and Cook the Mahi Mahi
Heat olive oil and butter in a cast iron skillet over medium high heat.
Dry any excess moisture from both sides of each mahi mahi filet using a paper towel. This will allow for a more crispy sear in the skillet.
Liberally season both sides of each mahi mahi filet with blackening seasoning, about 3 tablespoons of seasoning total.
Carefully place each filet in your cast iron skillet (this recipe calls for 6 filets, so you will need to work in batches). Sear each side of the filets for 2-3 minutes, until the internal temperature reaches 137°F/58.3°C.
Remove filets from the heat and allow to rest for 5 minutes.
Assemble the Dish
On a platter, place blackened mahi filets and then top with a drizzle avocado cream.
Spoon the habanero mango salsa on top and serve immediately.
Serving: 1servingCalories: 282kcalCarbohydrates: 27gProtein: 4gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 13mgSodium: 1681mgPotassium: 512mgFiber: 7gSugar: 14gVitamin A: 2497IUVitamin C: 43mgCalcium: 127mgIron: 5mg