Recipe – Blackened Mahi Mahi

My dinner last night was fabulous.  As promised, I have included the recipes.  These recipes are a little more complex.  I got them from a restaurant in the British Virgin Islands.  It’s more of a list of ingredients and some loose suggestions on preparation.

If you’re not afraid to play around in the kitchen, you may just end up with a outstanding meal…  I would be happy to try to help with any questions…  Enjoy!

Blackened Mahi Mahi

Blackening seasoning:

 1 part cumin

1 part Cajun seasoning

1 part paprika

1 part dried basil

  • Rub each filet with olive oil, then salt and pepper each piece.
  • Dust with blackening seasoning and a couple tsp of chili powder (the heavier, the spicier).
  • Heat cast iron skillet (no oil) on high for at least 10 minutes before adding the fish.
  • Blacken fish by searing for approximately 2 minutes on each side (depending on the size and thickness of each filet).
  • Drizzle a teaspoon of oil on each piece of fish as  you add it to the pan.
  • You will know that the fish is done when it can be flaked with a fork.

Tomato Salsa:

Fresh Tomato

Red Onion


Roasted Garlic


Red Wine Vinegar


Olive oil


  • Use equal amounts of diced tomato and cucumber, slightly less diced onion.
  • Add chopped roasted garlic cloves, I use many more that I would with fresh garlic because the roasted garlic is much less potent.
  • Add chopped basil leaves, I would use a handful for each  tomato that you use.
  • The vinegar and lemon juice can be added to taste.  I like my salsa to have a little more tang.
  • I do not use much olive oil, but that can be done to taste as well.
  • The same goes for the salt and pepper.
  • Let the salsa marinate for at least 30 minutes.

Tomato Reduction:

Tomato Cores (from salsa tomatoes)

Fresh garlic cloves


Olive oil


Dry ground mustard

  • You should have equal amounts of tomato and onion, everything else can be done to taste.
  • Saute in fish pan until cooked down to almost nothing.
  • Whirl in food processor or blender and add additional lemon juice to thin the sauce.

Cilantro Lime Rice



Brown Rice

  • Cook the rice according to the directions on the container.
  • When done, squeeze the juice from 2 limes and add a chopped bunch of cilantro.
  • Stir to combine.

Posted on February 15, 2012, in Recipes and tagged , , , . Bookmark the permalink. 5 Comments.

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