2 - 3 servings
How to cook Mahi-Mahi with Strawberry and Mango Salsa
- For Spicy Blackened Mahi-Mahi:
- 1 pound mahi-mahi fillets (or any firm, white-fleshed fish)
- 1 tablespoon blackening seasoning (I used Paul Prudhomme’s Redfish Magic)
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- For Strawberry and Mango Salsa:
- 1 cup fresh strawberries, small dice
- 1/4 cup fresh mango, small dice
- 1 tablespoon red onion, minced
- 1 teaspoon red chili, seeded and minced
- 3-4 fresh mint leaves, thinly hopped
- 3-4 fresh basil leaves, thinly chopped
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon granulated sugar
- Combine all the salsa ingredients in a small mixing bowl. Cover and refrigerate about 15 minutes before serving.
- Rinse the fish fillets under running cold water and pat dry with paper towels.
- Sprinkle fillets with blackening seasoning on both sides.
- Heat a nonstick skillet to medium/high. Add butter and olive oil. When warm, carefully place fillets.
- Reduce heat to medium and allow to cook for about 2 minutes. Turn fish and cook for another minute or so. (Mahi-Mahi fillets are relatively thin, so they don’t require a lot of cooking time.)
- Plate the spicy blackened mahi-mahi /strong> and allow it to sit for a couple of minutes before adding the strawberry and mango salsa on top.
The Blackened Mahi-Mahi
with Strawberry and Mango Salsa is quick, trouble-free and delicious combination of delicious Florida fish and seasonal fruits and veggies.
Prep: 10 mins
Cook: 5 mins
This recipe for Mahi-Mahi with Strawberry and Mango Salsa serves/makes: 2 - 3 servings
The Blackened Mahi-Mahi with Strawberry and Mango Salsa recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Mahi-Mahi
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed