SO EXCITED TO SHARE MY BLACKENED MAHI MAHI RECIPE!
As the Labor day marks the end of the summer of 2022 and we think of going back to school, and some cooler weather heading our way in the Northeast of the country, I realize I don’t want to let go of summer. Summer for me means hot weather of course, but also means being at the Jersey shore, sitting on the beach feeling the warm sun and balmy breeze across my face, and watching the ocean waves break toward the shore.
And of course, my husband goes out fishing for fresh fish as many weekends as he can. And when the fishermen bring home fresh fish, we call it “From Ocean to Table in 5 Hours”. They usually fish for flounder or striped bass, but this time, they went out for Mahi Mahi! And what better way to prepare it than blackened!
“BLACKENED” IS REALLY ABOUT THE METHOD OF COOKING!
I remember when I was waitressing in a fine dining restaurant in Skippack, PA, the chef made the most amazing Blackened Catfish. And when it was on the menu, he would make it for the wait staff so we could try it before recommending it to our dining customers. And I still can taste the blend of spices with a little “kick” of heat to it, where butter and oil were used to blacken the fish so the catfish had a crispness to every bite! And 35 years later, Blackened Mahi Mahi is all the rage!
The spices are really what most of us have in our pantry; onion powder, garlic powder, dried basil, thyme, and oregano, smoked paprika, salt and maybe chili powder, cayenne or just black pepper! Sometimes recipes call for a Cajun or creole type seasoning. I had always thought there was a special type of “blackened” seasoning! But it’s in the method of cooking that it becomes “blackened”.
And serving the Blackened Mahi Mahi with a fresh fruit salsa, like my Peach Strawberry Salsa is the way to go! With every bite of the Blackened Mahi Mahi you get a savory sweet coolness and your taste buds go crazy! And don’t be afraid to experiment with other fruits and veggies for the salsa! You can’t go wrong!
KEEP THE SUMMERTIME ALIVE WITH FRESH MAHI MAHI!
Although catching fresh fish is a summertime favorite for our family, you can grab fish at your local seafood or grocery store most times throughout the year. And making Blackened Mahi Mahi with Peach Strawberry Salsa just reminds me of those beautiful beach days where we can enjoy this meal with family and friends while basking in the warm, balmy breeze that summer brings in the Northeast of the country. OK, sometimes it’s hot and humid as all get out, but you get my drift! All the more reason to savor this Blackened Mahi Mahi dish with Peach Strawberry Salsa!
Until next time,
Let’s get cookin’ together,
Blackened Mahi Mahi with Peach Strawberry Salsa
- 1 Medium Mixing Bowl
- 1 Small Mixing Bowl
- 1 Large Stove Top Sauté or Cast Iron Pan / Griddle
Blackened Mahi Mahi Filets
- 4 4-6 ounce Mahi Mahi filets
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp smoked paprika I use Hoby's Essentials Happy Paprika
- 1 tsp chili powder
- ½ tsp cayenne pepper
- 1 tsp black pepper
- 1 tsp kosher or sea salt
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme
- 4 tbsp butter
- ¼ cup vegetable, canola or avocado oil
Peach Strawberry Salsa
- 2 medium peaches
- ½ cup strawberries
- ¼ cup diced tomatoes
- 1 tbsp red onion, minced
- ⅛ tsp ginger
- 1 tsp honey
- 1 tsp fresh lime juice
- ½ tsp smoked paprika
- ½ tsp salt
- ½ tsp pepper
- 1 tbsp chopped basil
Mahi Mahi Filets
- Rinse and thoroughly pat dry Mahi Mahi filets.
- Combine all dry spices in small mixing bowl.
- Coat both sides of each mahi mahi filet with seasoning.
- In the large skillet / griddle, melt butter in oil on medium - medium high heat. When oil/butter just begin to almost boil, drop in filets.
- Cook filets for about 2 - 3 minutes on each side, removing from pan / griddle when filet meat is white and will flake apart.
- Remove from heat and place on a serving plate.
Peach Strawberry Salsa
- Place all salsa ingredients in a medium mixing bowl, stirring until well combined.
- Refrigerate until ready to serve with the Mahi Mahi filets.