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Blackened Mahi Mahi with Mango Salsa

Name: Blackened Mahi Mahi with Mango Salsa
Prep time: 11 min
Total time: 26 min
Cuisine: American
Ingredients: mahimahi fillets — 680 g; unsalted butter — 41 g; creole seasoning — 30 g; salt — 5 g; mangoes — 200 g; red bell pepper — 50 g; red onion — 28 g; jalapeo peppers — 100 g; cilantro — 15 g; lime — 65 g; vegetable oil — 14 g

Blackened Mahi Mahi with Mango Salsa reads sweetness 5.8, fruity 5.5 and citrus 5.5 on Palate's 0–10 flavor X-ray — a American main, about 26 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 4.3 / 10
Sweet & Fruity — 7.5 / 10
Sour & Bright — 7.0 / 10
Bitter & Earthy — 1.3 / 10
Rich & Fat — 4.6 / 10
Aromatic & Spice — 4.1 / 10

The measured notes (of 18)

Sweetness 5.8 · Fruity 5.5 · Citrus 5.5 · Sourness 5.0 · Richness 4.5 · Salinity 3.8 · Umami 3.5 · Herbaceous 3.4 · Floral 3.0 · Heat 2.2 · Marine & Briny 1.9 · Warm Spice 1.8 · Allium 1.8 · Bitterness 1.1 · Earthy 0.9

What's in it (11)

mahimahi fillets — 680 g
unsalted butter — 41 g
creole seasoning — 30 g
salt — 5 g
mangoes — 200 g
red bell pepper — 50 g
red onion — 28 g
jalapeo peppers — 100 g
cilantro — 15 g
lime — 65 g
vegetable oil — 14 g

Time & effort: about 26 min (11 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 164 kcal, 8.2 g protein, 10.9 g fat, 15.1 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

In a medium bowl, toss the mango, red bell pepper, red onion, jalapeño, and cilantro with the lime juice and a pinch of the salt; set the salsa aside at room temperature to let the flavors meld while you cook the fish, at least 15 minutes.
Pat the mahi mahi fillets completely dry with paper towels, then brush both sides with 1 tablespoon of the melted butter.
Season the fillets evenly on both sides with the blackening seasoning and the remaining salt, pressing gently so the spices adhere.
Heat a large cast iron skillet over high heat until it's just starting to smoke, about 3 minutes, then add the vegetable oil and swirl to coat.
Lay the fillets in the skillet, leaving space between them, and sear undisturbed until a deeply blackened crust forms on the first side, 3-4 minutes.
Flip the fillets, add the remaining 2 tablespoons butter to the pan, and cook, spooning the melted butter over the fish, until the second side is blackened, the fish flakes easily, and it reaches 145°F in the center, 3-4 minutes more.
Transfer the fillets to plates and top each with a generous spoonful of the mango salsa; serve right away while the fish is hot and the salsa is cool.

Dishes with a similar flavor shape

Blackened Mahi Tacos with Mango Salsa — Mexican
Roasted Vegetable and Halloumi Sheet Pan — Greek
Ceviche de Camarón Manabita — Ecuadorian
Montego Bay Grilled Fish With Caribbean Salsa — Caribbean
Cajun Honey Butter Salmon — Cajun/Creole · Cajun

Keep reading: what sweetness, fruity, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.