Blackened Mahi Mahi with Mango Pineapple Salsa

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So here’s the thing about this mahi-mahi: it’s spicy, it’s sweet, and it comes together faster than you can say weeknight win. We’re talking a bold, blackened outside that gives you all that smoky heat, with a tender, flaky fish underneath. But let’s be honest, the mango-pineapple salsa is the real MVP here. Juicy, bright, and sweet enough to balance out the spice. Honestly, I could eat the salsa with a spoon.

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• Prep time – 20 minutes
• Cook time – 8 minutes
• Servings – 4
• Prep level – Beginner +

Ingredient Notes

• Fish fillets: Mahi-mahi is a mild, firm white fish that holds up beautifully to the blackened seasoning. No mahi-mahi? Halibut, swordfish, or even grouper work great too.
• Fish seasoning: You can use store-bought blackening seasoning as I do, or make your own with paprika, onion powder, garlic powder, thyme, oregano, black pepper, and cayenne pepper. Adjust the cayenne for more or less heat, or replace it with chili powder for a milder flavor.
• Oil or butter: Use a neutral oil, such as olive or avocado oil, to keep it light. For a richer flavor, use unsalted butter.
• Mango: Go for one that’s ripe but still a little firm, so it holds its shape instead of turning mushy.
• Pineapple: Fresh is best for that bright, juicy crunch, but canned (well-drained) works in a pinch.
• White onion: I prefer a mild-flavor onion in the salsa. Red onion is a popular choice and adds a stronger bite. Any onion can be used.
• Red bell pepper: Adds a nice crunch and mild sweetness to the salsa, plus a pop of color. Swap in orange or yellow bell pepper if that’s what you have on hand.
• Fresh cilantro: I’m not a huge fan, but it adds freshness to the salsa. I use just a little, but feel free to use as much as you like. You can also swap it with fresh parsley. 
• Jalapeño: Totally optional, but it adds a nice kick that pairs well with the sweet fruit. Remove the seeds for less heat.
• Fresh lime juice: Freshly squeezed makes a big difference. It brightens up the entire salsa.

Step-by-Step Instructions

Combine the mango, pineapple, red bell pepper, and onion in a medium bowl. Stir in the cilantro, salt, and lime juice. Set aside.

Pat the mahi mahi dry. Coat both sides with the seasoning mixture, pressing gently to stick. Heat the oil in a cast iron skillet over medium-high heat, about 1 to 2 minutes. Cook the fillets until they release easily from the pan, about 4 minutes. 

Flip and cook the other side until the fish flakes easily and reaches 137°F internally, about 4 more minutes. Plate the fish and top with a generous scoop of salsa. Enjoy!

How to Serve Blackened Mahi-Mahi with Salsa

• Straight up – mahi-mahi fillet topped with a big scoop of mango-pineapple salsa and lime wedges on the side. Simple and stunning.
• Over rice and black beans – Serve the blackened mahi-mahi over a bed of fluffy coconut rice or jasmine rice with a scoop of seasoned black beans on the side. Top it all with the salsa for a filling, easy meal.
• In tacos – flake the fish, load it into warm corn tortillas, and pile on the salsa for fish tacos that will blow your mind!
• With a side salad – a light, crisp green salad keeps things fresh and balanced.
• Pair blackened fish with your favorite vegetables – green beans, steamed broccoli, or asparagus all work great for a complete, well-rounded meal.

Storage Tip

Store leftover fish and salsa separately in airtight containers in the fridge for up to 3-4 days.

Reheating the Fish

Warm gently in a non-stick skillet over low heat or in the oven at 300°F until just heated through. Avoid the microwave if you can; it can make the fish rubbery.

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Yield: 4 servings

Blackened Mahi Mahi with Mango Pineapple Salsa

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Bold blackened seasoning, flaky mahi-mahi, and a juicy mango-pineapple salsa. This one's a total flavor bomb, and it's on the table in 30 minutes.

Prep Time 20 minutes

Cook Time 8 minutes

Total Time 28 minutes

Ingredients

• 1 large ripe mango, cubed into small pieces
• 1 cup fresh pineapple, diced or canned, well-drained
• 1/2 cup red bell pepper, finely diced
• 1/3 cup white onion, finely diced
• 1 small jalapeño pepper, seeded and minced
• 2 tablespoons fresh cilantro, chopped
• 1 lime, juiced, about 2 tbsp (add the lime zest for extra pop)
• A pinch of salt
• 4 mahi mahi fillets (4-6 ounces each)
• 2 tablespoons of blackening seasoning (store-bought or homemade)
• 2 tablespoons olive oil

Instructions

1. In a medium bowl, combine the mango, pineapple, red pepper, onion, and jalapeño.
2. Stir in cilantro, salt, and fresh lime juice. Optional: Add the zest of a lime. Toss gently to combine and set aside so the flavors meld while the fish cooks.
3. Pat the fillets dry with a paper towel. Spread the blackening spices in a shallow bowl, then coat both sides evenly with the seasoning blend, pressing gently so it sticks.
4. Heat a large cast-iron or heavy-bottomed skillet over medium-high heat. Add oil or butter and let it heat up for about 2 minutes.
5. Add the fish to the hot skillet and cook until the fish releases easily from the pan, about 3-4 minutes.
6. Flip the fish and cook on the other side until the fish flakes easily with a fork and reaches an internal temperature of 137°F.
7. Plate the blackened mahi-mahi and top generously with the mango-pineapple salsa, serve immediately, and enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 205Total Fat: 8gSaturated Fat: 1gUnsaturated Fat: 7gCholesterol: 27mgSodium: 2297mgCarbohydrates: 28gFiber: 3gSugar: 22gProtein: 8g

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