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Blackened Mahi Mahi with Mango Salsa
Here’s what you’ll need:
For the Blackening Paste:
1-1/2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon ground ginger
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper
2 tablespoons olive oil
For the Fish:
4 mahi mahi fillets (4 oz each)
PAM® Grilling Spray
For the Mango Salsa:
1 can (14.5 oz each) Hunt's® Stewed Tomatoes, drained, chopped
1 medium mango, peeled, chopped
1 jalapeno pepper, seeded, chopped
1/2 cup chopped red onion
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
1 teaspoon minced garlic
1 lime, juiced
Step 1: To make the blackening paste, combine the 1½ teaspoons cumin, garlic powder, dried oregano, ground ginger, smoked paprika, salt, black pepper and red pepper in a small bowl. Stir in olive oil to make a saucy paste. Divide the mixture in half and set aside one portion.
Step 2: Brush half of the paste on your fish fillets; set aside. Lightly spray the grill with PAM. Heat to high heat; when it’s hot, add the fish and cook for 3 to 4 minutes per side, turning once. For a smokier grilled flavor, use hickory or oak chips on your outdoor grill.
Step 3: While the fish is cooking, combine the drained tomatoes, mango, jalapeno, red onion, cilantro, the 1 teaspoon cumin, garlic and lime juice in a medium bowl. Set aside until fish is done cooking.
Step 4: Remove fish from the grill once it flakes easily with a fork. Brush the remaining paste on the cooked fish and top each fillet with the mango salsa. Serve with grilled veggies or a big green salad for a complete meal that’s completely delicious!
Try this fish recipe out the next time you’re in the mood for a fresh outdoor meal, and be sure to let us know how it turns out for you. Enjoy!
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