62: Blackened Mahi Mahi / Roasted Pineapple & Mango Salsa

It was one of our typical Washington, DC hot and humid summer days that had our window AC units working overtime to keep the apartment cool. I wanted to make something that would be seasonal and not require too much stove action. I had some mahi filets that needed using, and I instantly thought of blackening them with a fruit salsa. The dish is at once spicy thanks to the spice rub and tangy sweet and savory thanks to salsa mix and the sautéing of the pineapples. We drank Graham Beck Chenin Blanc to wash it all down.

Ingredients and Directions:

2 mahi mahi filets

1/2 cup diced pineapple

1/2 cup diced mango

1/4 cup minced green bell pepper

1/4 cup diced red onion

1/2 cup diced firm ripe tomato, seeded and pulp removed

1-2 limes, juiced

2 tablespoons chopped cilantro

Salt and ground pepper

Paprika

Old Bay seasoning

Olive oil

Fish—Prepare your mahi mahi by creating a blackened rub. Mix together 1 teaspoon of ground pepper, 2 tablespoons of old bay seasoning, and a 1/2 teaspoon of paprika in a measuring cup. Spread the seasoning on a plate, and toss the filets into the spice rub until well covered. Heat a cast iron plate with a thin layer of olive oil over medium high heat. Add filets and turn up heat to high to ensure proper blackening. Cook for 3 minutes per side. It’s normal for the spices to smoke a little bit on the pan, so be sure to use that stove fan if you have it.

Salsa – Sauté pineapple in just a splash of olive oil with a little brown sugar for about 3 minutes. Remove pineapple with a slotted spoon, and mix all the fruit, veggies, and cilantro together in a bowl really well. Add salt and pepper to taste. Refrigerate for 30 minutes to meld flavors. Remove about 10 minutes prior to serving fish.

Plate and enjoy!