Go Back

Blackened Mahi Mahi with Avocado Salsa - A Bright, Bold Weeknight Favorite

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Mahi Mahi Fillets: 4 fillets (about 6 ounces each), patted dry
  • Olive Oil or Avocado Oil: 2 tablespoons, plus more if needed
  • Butter (optional): 1 tablespoon for a richer crust
  • Blackening Spice Mix: 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 to 1 teaspoon cayenne pepper (to taste)
  • 1/2 teaspoon brown sugar (optional, for caramelization)
  • Avocado Salsa: 2 ripe avocados, diced
  • 1 cup cherry tomatoes, quartered
  • 1/4 cup red onion, finely minced
  • 1 jalapeño, seeded and minced (optional)
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, zested and juiced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • To Serve (optional): lime wedges, warm tortillas, rice, or mixed greens

Method
 

  1. Make the spice mix: In a small bowl, combine smoked paprika, garlic powder, onion powder, oregano, thyme, salt, black pepper, cayenne, and brown sugar if using.
  2. Prep the fish: Pat the mahi mahi dry with paper towels. Dry fish sears better and forms a better crust. Rub both sides lightly with oil, then coat generously with the spice mix, pressing it in so it sticks.
  3. Mix the salsa: In a medium bowl, combine avocado, cherry tomatoes, red onion, jalapeño, and cilantro. Add lime zest, lime juice, olive oil, and a pinch of salt and pepper. Toss gently to keep the avocado chunky. Set aside.
  4. Heat the pan: Place a large cast-iron or heavy skillet over medium-high heat. When it’s hot, add oil. If using butter for flavor, add it just before the fish to prevent burning.
  5. Sear the fish: Lay the fillets in the pan without crowding. Cook undisturbed for 3 to 4 minutes until the edges look opaque and the underside forms a dark, crisp crust.
  6. Flip and finish: Carefully flip. Cook another 2 to 4 minutes, depending on thickness, until the fish flakes easily and is just opaque in the center. Aim for an internal temperature of 130–135°F for moist fish; it will carryover cook slightly off heat.
  7. Rest briefly: Transfer to a plate and let rest 2 minutes to set the juices.
  8. Serve: Spoon avocado salsa over the fish. Add lime wedges on the side. Serve with tortillas, rice, or a crisp salad.