Blackened Mahi Mahi with Pineapple Salsa
Mahi mahi seared in Cajun seasoning instead of a homemade 8-spice blackening rub, topped with a 4-ingredient pineapple salsa built on store-bought pre-cut pineapple. One skillet, ready in 20 minutes.
Ingredients
Meat & Protein
- 4 mahi mahi fillets about 6 oz each, patted dry
Produce
- 2 cups pineapple store-bought pre-cut, diced small
- 0.25 red onion finely diced
- 1 jalapeno seeds removed, finely diced
- 2 tbsp fresh cilantro roughly chopped
- 1 lime juiced, divided
Pantry & Canned Goods
- 3 tbsp olive oil
Seasonings & Spices
- 2 tbsp Cajun seasoning
Instructions
- In a bowl, combine the diced pineapple, red onion, jalapeno, cilantro, and half the lime juice. Stir and set aside to let the flavors develop while the fish cooks.
- Pat the mahi mahi fillets dry. Coat both sides evenly with Cajun seasoning.
- Heat the olive oil in a cast iron or heavy skillet over medium-high heat until shimmering. Add the fillets and cook 3-4 minutes per side, until the seasoning is deeply darkened and the fish flakes easily with a fork.
- Squeeze the remaining lime juice over the fish. Top each fillet with a generous spoonful of pineapple salsa and serve immediately.
Notes
Using the site's Cajun seasoning here instead of building a separate blackening blend from six or seven individual spice jars keeps this to one seasoning ingredient with the same result — it's the same flavor profile most blackening rubs are built from anyway.
Store-bought pre-cut pineapple from the produce section skips the trimming and coring most recipes have you do from a whole pineapple. The salsa can be made up to a day ahead and keeps 2 days refrigerated. Fish is best eaten the day it's cooked.
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