This Blackened Mahi Mahi with Mango Salsa and Remoulade Sauce brings me beachside, dining outdoors in Naples, Florida, smell of the ocean in the air. It transports me to a place that I am certainly not traveling anytime soon.
I have to say that while it takes some time to make the three components of this Blackened Mahi Mahi with Mango Salsa and Remoulade Sauce, each is rather simple in its own way and fairly easy to execute. I recommend that you make the remoulade earlier in the day, perhaps in between zoom calls, to ensure that the flavors properly jive. The mango salsa on the other hand should be made after you have blackened the Mahi Mahi and only shortly before grilling the Mahi Mahi because the avocado will brown. For the Mahi Mahi, I highly recommend that you bring a timer with you. The fish really only needs 4 minutes per side.
My nine year old refused to eat the mango salsa and the remoulade, but he devoured the Mahi Mahi in about 3 minutes flat. The rest of the family raved about the remoulade, mango salsa and blackened Mahi Mahi and ate it all together.
Summer is here. Our boat is in the water (even if we have to get the engine fixed so we can’t use it this weekend). It was 81 yesterday as we dined outside for both meals. I guess we have settled into a new normal, trying to navigate the social distancing guidelines with masks in hand. The silver lining to all of this is that we have what seems like unlimited time with our kids. We dine nightly together. We play cards. We go for hikes and bike rides. Its like the clock has been rolled back in time except that everyone is on social media. And we try new and creative recipes like this Blackened Mahi Mahi with Mango Salsa and Remoulade Sauce and smile when our tummies are full.
Blackened Mahi Mahi
- 4 mahi mahi fillets
- 1 tbsp. smoked paprika
- 1 tsp. cayenne
- 1 tsp. chili powder
- 1/2 tsp. cumin
- 1/2 tsp. oregano
- 1 tsp. salt
- 1 tsp. pepper
- 2 tbsp. olive oil, extra virgin
- 1 medium tomato, chopped
- 1 small clove garlic, minced
- 1/2 c mayonnaise
- 2 tbsp. mustard
- 2 tsp. sweet paprika
- 1 tsp. Cajun or Creole seasoning
- 1 tsp. prepared horseradish
- 1 tsp. pickle juice (dill)
- 1 tsp. hot sauce (preferably Louisiana Hot Sauce)
- 1 jalapeno pepper, seeded, chopped
- 1 medium mango, peeled, chopped2 tbsp. chopped fresh cilantro
- 1 avocado
- 1 tsp. ground cumin
- 1 tsp. minced garlic
- 1 lime, juiced
- 1/4 c shallot, diced
- Combine the paprika, cayenne, chili powder, cumin, oregano, salt and pepper in a small bowl. Lay the mahi mahi filets on a clean work surface and sprinkle the spice mix evenly over each filet, rubbing it on all sides.
- Heat an outdoor grill or grill plan to medium high heat. Grill undisturbed for 4 minutes. Flip and cook for 4 minutes and remove from grill.
- Combine tomato, mango, jalapeno, avocado, shallot, cilantro, garlic and lime in a bowl and mix.
- Mix remoulade ingredients in a bowl. Preferably let sit in the refrigerator for two hours or overnight.
- Serve the blackened mahi mahi with mango salsa and remoulade.