Blackened Mahi-Mahi with Fresh Mango Salsa

Tired of dinner taking forever to make? Here is a quick 15 minute dinner recipe that is healthy, light, and delicious for nights when you don’t really feel like cooking. This recipe can also be transformed into my delicious mahi-mahi taco recipe.

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Ingredients:

Mango Salsa:

• 1 mango, diced into small chunks
• 1/2 jalapeno, finely diced (remove seeds for a milder salsa, leave them if you want a more spicy salsa)
• 1/2 shallot, finely diced
• 1/2 small red bell pepper, finely diced
• 1/4 cup cilantro, finely chopped
• 1 tsp Trader Joe’s Chili Lime seasoning
• Juice from 1/2 lime

Blackened Mahi-Mahi:

• 4 Mahi-Mahi filets (I used frozen wild-caught Mahi-Mahi filets from Trader Joes) **If using frozen filets, thaw first in cool water for about 20-30 minutes
• Any blackening seasoning (I used a local seasoning by Spicin’ and Dicin’ called “Once You Go Black”) **I LOVE their seasonings, they have so many great spice blends. I am not affiliated with them in anyway, but they make excellent spices and this is a wonderful time to support a local business! I have bought a bunch for myself and for gifts. Be sure to their spices out, you won’t regret it!
• 2 tbsp avocado oil
• 1 tbsp grass-fed butter

Roasted Asparagus:

• 1 bunch asparagus
• 3 cloves garlic, finely chopped
• 2 tbsp olive oil
• Juice and zest from 1/2 a lime
• 1 tsp sea salt
• 1/2 tsp ground black pepper
• 2 tbsp grass-fed butter, cut into fourths

Recipe:

Mango Salsa:

1. Combine diced mango, jalapeno, shallot, red bell pepper, 1/4 cup cilantro, 1 tsp chili lime seasoning, and juice from 1/2 lime. Stir and place in fridge to incorporate flavors while cooking. You can also prep this up to 3 days in advance and store in an airtight container until you are ready to use.

Roasted Asparagus:

1. Line a baking sheet with aluminum foil and set the oven to 400 degrees.
2. Break the bottom end of an asparagus spear off, cut the remaining spears where that one broke (this gets rid of the tough ends).
3. Drizzle 1 tbsp olive oil onto baking sheet and spread asparagus on the sheet.
4. Top asparagus with minced garlic, lime zest and juice, 1 tsp salt, 1/2 tsp black pepper, and remaining 1 tbsp of olive oil.
5. Place a fourth of the pad of butter on top of each quarter area of asparagus.
6. Place in the oven on the top rack for 8 minutes. *Begin cooking fish after 6 minutes.
7. Turn oven to 450 degrees and cook for an additional 4 minutes or until fork tender.
8. Optional: Sprinkle additional salt, pepper, and a squeeze of fresh lemon to taste
9. Remove from oven and place onto the bottom of each plate for serving.

Blackened Mahi-Mahi:

1. Drizzle avocado oil in skillet (I used cast iron) and heat over medium-high heat.
2. Pat fish dry with paper towel.
3. Coat all sides of the fish filets in blackening seasoning.
4. Once oil is hot, place fish filets in skillet – being sure not to overcrowd the pan
5. Allow to cook on the first side for 3 minutes.
6. Using a spatula, carefully flip fish over, add 1 tbsp butter to the pan, and cook fish on the second side for an additional 2-3 minutes. Cook until fish is white and flakes easily with a fork.
7. Remove from pan and serve over roasted asparagus and top with mango salsa.

**Use the leftovers to make mahi-mahi tacos with mango salsa and cabbage slaw

**Recipe serves 4 people

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A post shared by Partners In Cooking (@partnersincooking) on Feb 16, 2020 at 5:00pm PST