I have taken Chefs Paul’s legendary blackened redfish and turned it on its head with this blackened Mahi Mahi topped with pineapple salsa.
You will love the spicy, herby crust mixed with the cool sweet pineapple; It’s a beautiful combination.
Mahimahi is the Hawaiian name for dolphinfish. The Hawaiian name came into everyday use to prevent consumers from confusing this fish with the marine mammal, to which it is unrelated. The alternative name of dolphin-fish came about from the fish’s habit of swimming ahead of sailing ships, as dolphins do.
A 4 oz serving of Mahi-Mahi is rich in niacin, vitamin B-12, phosphorus, and omega 3’s and is an extra lean protein.
Mahi-Mahi is in between halibut for flakiness and swordfish in density.
Follow the Link to Blackened Seasoning
https://garisgalley.com/blackened-seasoning/
Basmati or white rice makes a great side dish.
Mahi-Mahi is a warm water fish; they are fished in North Carolina from spring to mid-summer. If you are cruising thru North Carolina and are looking to take a fishing trip, the link below will show you how.
Have fun and safe Cruizing
Blackened Mahi-Mahi with pineapple salsa
spicy blackened Mahi-mahi topped with cool fresh pineapple salsa
Equipment
- 1 cast iron pan
Ingredients
Pineapple salsa
- 1 medium pineapple must be fresh not canned
- 1 red bell pepper
- 1 medium jalapeno
- 1/2 small onion i like sweet, if using red only do 1/4 cup
- 2 medium garlic cloves
- 1 tbsp grated ginger
- 1 lime juiced
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- fresh cilantro
Mahi-Mahi
- 4 mahi-mahi fillets 6 to 8 onces
- 1 recipe blackened seasoning
- 1/2 cup melted butter
Instructions
Pineapple Salsa
- Peel and cut the pineapple into small dice
- Cut the jalapeno into tiny dice removing the seeds, if you wish your salsa spicier then you can leave the seeds in
- Cut the onion into small dice
- Finely dice the garlic
- Rough chop the cilantro to make 1/2 cup
- Place all in a bowl including the ginger and mix well
- Squeeze the juice of a lime over and stir well
- Sprinkle with salt and a few turns of the 5 pepper blend or white pepper and stir well
- Add the olive oil and vinegar, stir well and set aside
- If you have time make it ahead of time and let sit for an hour or more
Mahi-Mahi
- Pat your fish to make sure they are dry
- On one bowl big enough to lay the fish in pour the melted butter
- In another bowl big enough to lay the fish in add the blackened seasoning
- Dredge the fish in the butter to cover all, and then dredge in the seasoning and set on a plate
- Before you start to cook your fish, make sure you are all ready to go, it goes fast. have your serving plates ready, your salsa ready and your fish coated.
- I recommend opening the window and turning your fan on
- place your skillet over high heat and let it heat up for 5 to 6 minutes. when water droplets jump back and evaporate quickly you are ready to go
- Place fish in the pan, not touching each other, and cook for 3 minute
- Flip and cook another 3 minutes
- Do not cover with a lid, a splatter screen is fine
- while your fish is cooking, taste your salsa and add salt if needed
- Remove to a serving plate and top with salsa
Notes
If you are going to serve family-style, you can always serve the salsa in a bowl on the side
Nutrition
Serving: 6ozCalories: 538kcalCarbohydrates: 33gProtein: 33gFat: 32gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 185mgSodium: 337mgPotassium: 1052mgFiber: 4gSugar: 24gVitamin A: 2116IUVitamin C: 152mgCalcium: 69mgIron: 3mg
Tried this recipe?Let us know how it was!