Blackened Mahi Mahi with Mango Salsa
Minutes Prep time: 25
Minutes Total time: 45
Servings: 4
Difficulty: Intermediate
Minutes Prep time: 25
Minutes Total time: 45
Servings: 4
Difficulty: Intermediate
1-1/2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon ground ginger
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper
2 tablespoons olive oil
4 mahi mahi fillets (4 oz each)
PAM® Grilling Spray
1 can (14.5 oz each) Hunt's® Stewed Tomatoes, drained, chopped
1 medium mango, peeled, chopped
1 jalapeno pepper, seeded, chopped
1/2 cup chopped red onion
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
1 teaspoon minced garlic
1 lime, juiced
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 81 mg | 8% |
Carbohydrate | 20 g | 7% |
Cholesterol | 83 mg | 28% |
Total Fat | 9 g | 13% |
Iron | 3 mg | 18% |
Calories | 246 kcal | 12% |
Sodium | 537 mg | 22% |
Protein | 23 g | 46% |
Saturated Fat | 1 g | 7% |
Sugars | 12 g | 1% |
Vitamin C | 38 mg | 63% |
Combine the 1-1/2 teaspoons cumin, the garlic powder, dried oregano, ground ginger, smoked paprika, salt and black and red peppers in small bowl. Stir in olive oil to make a saucy paste; divide mixture in half and set aside one portion.
Brush half of the paste on fish fillets; set aside. Lightly spray grill or grill pan with PAM. Heat to high heat; when hot, add fish and cook 3 to 4 minutes per side, turning once.
Meanwhile, combine drained tomatoes, mango, jalapeno, red onion, cilantro, the 1 teaspoon cumin, the garlic and lime juice in medium bowl; set aside.
Remove fish from grill once it flakes easily with a fork. Brush remaining paste on cooked fish. Serve with Mango Salsa.
For added smokiness, use hickory or oak chips for outdoor grill.
Blackened Mahi Mahi with Mango Salsa