Blackened Mahi with Caribbean salsa

Coconut Island Rice

The perfect dish for a light, summer dinner that will have your tastebuds singing with flavor! The key is fresh filets and ripe mango for the salsa but not too ripe of an avocado. Texture is key!

Blackened Mahi, Caribbean Salsa

with Coconut Island Rice
Course: Main Course
Cuisine: Caribbean
Keyword: Fish, mahi, Seafood
Servings: 2


  • Cast iron pan


  • 2 Mahi Mahi filets
  • 3 TBSP Blackened seasoning
  • to taste Kosher salt
  • 2 TBSP EVO
  • 2 TBSP Clarified butter - for cooking


  • 3/4 cup Mango (1) - fine dice
  • 1/2 cup Avocado - fine dice
  • 1/4 cup Red bell pepper - fine dice
  • 2-3 TBSP Red onion - fine dice
  • 1 tsp Habanero (optional) - fine dice
  • 1/2 Lime - juice
  • 1 TBSP Parsley - chopped
  • Kosher salt - to taste
  • 1 tsp Agave


  • If Mahi filets are very thick, preheat oven to 300F for finishing

Marinate fish

  • Individually salt both sides of the filets, gently pressing salt into flesh. In half sheet tray, mix seasoning and EVO until you have a thick slurry. Add filets to slurry and fully coat each side. Let sit in marinade at room temp.

Make Rice

  • See rice instructions

Make Salsa

  • Finely dice all components, mix well and refrigerate. The Habanero is optional but gives a nice fruity kick 🙂

Cook fish

  • In non-stick pan or seasoned cast iron, over MED heat, add clarified butter. Sautee fish (don't move it around, let it sit while crust forms) 3-4 minutes each side or until nice crust has developed. If the filets are really thick, place pan in oven 5-10 minutes or until desired doneness.
  • Garnish with fresh limes and cilantro or parsley
Tried this recipe?Let us know how it was!

Coconut Cilantro rice

Course: Side Dish
Servings: 4


  • medium pot


  • 1 cup Jasmine rice
  • 1 cup water
  • 1/2 cup Coconut milk - shake well
  • 2 Cardamom pods
  • 1 tsp Kosher salt


  • 2 TBSP Cilantro - finely chopped
  • 1/2 Lime juice
  • 1/2 lime zest


  • Agitate and rinse rice in cold water until water runs clear.
  • Bring water to boil in separate pot/microwave
  • Briefly toast rice and cardamom in MED hot pot with a touch of neutral oil (1 min). Add boiling water, then coconut, and salt. Combine. Reduce heat to lowest setting. Cover and cook 16 minutes, stirring rice off bottom of pot halfway through. Remove from heat, remaining covered, 10 minutes.
  • Uncover, remove cardamom pods. Fluff with fork then add cilantro and lime juice & zest, Fluff to mix and serve!
Tried this recipe?Let us know how it was!

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