Blackened Mahi-Mahi with Warm Mango Salsa

Mahi-Mahi is a name that came from the Hawaiian language meaning strong.  This is how this fish is best described.  They are known for their fighting ability and strength that is why fishermen consider this fish a valuable catch.  This is probably one reason why I can hardly see Mahi-Mahi in Michigan.  So when I saw it in the fish store, I did not hesitate to buy a couple of pounds.

Mahi-Mahi  is a fish low in saturated fat and is a good source of vitamin B12, phosphorus, and potassium and a very good source of protein, niacin, vitamin B6, and selenium. It is an exceptional tasting fish, with a firm white flesh and a sweet flavor. It is less “fishy” tasting that many other fish.  

Ingredients

4 mahi mahi steaks

salt and freshly ground pepper

1 tbsp hungarian paprika

1 1/2 tsp cayenne pepper

1 garlic clove, minced

Mango Salsa

1 medium red onion, chopped

1 red pepper, grilled and diced

1 ripe mango, diced

salt and pepper

chopped cilantro

Directions

In a small bowl, mix salt and pepper, paprika, cayenne, garlic. Coat Mahi Mahi with the spice mix and let it marinate for at least 10 minutes.

Grill red peppers until skin is blistered and black.  Place in a brown bag (or place them in a bowl and cover with plastic wrap) and let the pepper steam for about 15-20 minutes. Get a paper towel and gently rub off the charred skin. Remove seeds and dice. Set aside.

Saute onions for 2-3 minutes. In a small bowl mix together diced red pepper, mango, salt and pepper.  Add sauteed onions. Set aside.

Heat your grill.  Brush your grill with oil so the steaks do not stick to the grill.

Grill fish steaks skin side down.  Cook for 5-7 minutes.  Flip steaks and grill for another 3-5 minutes. You can also bake it in a 450 degree oven for 10-12 minutes.

Top grilled Mahi-Mahi with warm Mango salsa and top with cilantro and serve.

Tip:

Brush your grill with oil so the steaks do not stick.  Do not touch the fish until it is cooked otherwise it will break apart.

Placing the peppers a paper bag after grilling makes it easier to remove the skin.

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