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–+ servings

Blackened Mahi, Caribbean Salsa

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

Equipment

  • Cast iron pan

Ingredients
 

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

Salsa

  • 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

Instructions

  • 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
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