Spicy Blackened Mahi & Mango Salsa 🥭🔥

A bold, tropical seafood dinner with heat, freshness, and serious flavor

If you’re craving a dinner that feels vibrant, bold, and restaurant-worthy without being complicated, Spicy Blackened Mahi & Mango Salsa is exactly what you need. This dish brings together the smoky heat of blackened spices with the bright, juicy sweetness of fresh mango salsa, creating a contrast that’s both exciting and perfectly balanced.

Mahi-mahi is the ideal canvas for bold seasoning. It’s firm, mild, and meaty enough to stand up to intense spice while still letting fresh toppings shine. When seared hot and fast, it develops a deep, flavorful crust that locks in moisture and delivers that signature blackened bite. Top it with mango salsa, and suddenly the heat melts into sweetness, acidity, and freshness in every forkful.

This recipe is perfect for weeknight dinners when you want something fast but impressive, for summer meals when lighter seafood shines, or for entertaining when you want a dish that looks as good as it tastes.

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Why Blackened Mahi Works So Well

Blackening is a cooking technique that relies on high heat and bold spices to create a deeply flavorful crust. When done correctly, it doesn’t burn the fish — it seals it. The spice blend caramelizes quickly, forming a smoky outer layer while keeping the interior tender and flaky.

Mahi-mahi’s naturally mild flavor allows the spices to shine without becoming overwhelming. Unlike delicate fish that can fall apart, mahi holds its shape beautifully, making it ideal for skillet cooking, grilling, or even broiling.

Pairing blackened fish with mango salsa adds contrast on every level: hot and cool, smoky and fresh, savory and sweet. It’s a combination that feels indulgent yet clean, bold yet balanced.

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Ingredients

For the Blackened Mahi

• Mahi-mahi fillets
• Olive oil or melted butter
• Paprika
• Smoked paprika
• Cayenne pepper
• Garlic powder
• Onion powder
• Dried oregano
• Salt
• Black pepper

For the Mango Salsa

• Fresh ripe mango, diced
• Red bell pepper, finely diced
• Red onion, finely diced
• Fresh cilantro, chopped
• Fresh lime juice
• Salt
• Optional: jalapeño for extra heat

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Instructions

1. Pat the mahi-mahi fillets dry with paper towels to ensure a good crust.
2. In a small bowl, combine paprika, smoked paprika, cayenne, garlic powder, onion powder, oregano, salt, and black pepper.
3. Brush both sides of the fish with olive oil or melted butter.
4. Generously coat both sides of the fish with the spice mixture, pressing gently so it adheres.
5. Heat a heavy skillet over medium-high to high heat until very hot.
6. Place the seasoned fish into the skillet and cook for 3–4 minutes per side, without moving, until a dark crust forms and the fish flakes easily.
7. While the fish cooks, combine mango, red bell pepper, red onion, cilantro, lime juice, and salt in a bowl.
8. Taste the salsa and adjust seasoning or heat as desired.
9. Remove the fish from the skillet and let rest briefly.
10. Serve topped generously with mango salsa and extra lime wedges.

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Tips for Perfect Blackened Fish

Heat is everything. Your pan needs to be hot enough to sear instantly; otherwise, the spices will soften instead of forming a crust.

Don’t overcrowd the pan. Cook in batches if necessary to maintain high heat.

Use a well-ventilated kitchen or turn on your exhaust fan — blackening is smoky, but that’s where the flavor comes from.

Let the fish rest for a minute before serving to allow juices to redistribute.

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Mango Salsa Tips for Maximum Freshness

Choose ripe mangoes that are slightly soft and fragrant for the best flavor.

Dice everything evenly so each bite gets a balanced mix of sweet, acidic, and fresh elements.

Make the salsa just before serving for the brightest flavor, or up to a few hours ahead and store chilled.

If your mango is very sweet, a little extra lime juice helps balance the salsa beautifully.

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Flavor Variations to Try

This recipe is flexible and easy to adapt.

For a milder version, reduce the cayenne or omit it entirely.
For smoky heat, add chipotle powder to the spice blend.
For a fruit swap, try pineapple or peach salsa instead of mango.
For extra richness, add a drizzle of crema or yogurt sauce under the salsa.
For tacos, flake the fish and serve in warm tortillas with extra salsa.

Each variation keeps the core flavors intact while letting you customize heat and sweetness.

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How to Serve Spicy Blackened Mahi

This dish pairs beautifully with simple, fresh sides.

Serve with coconut rice, cilantro lime rice, or grilled vegetables.
Add a crisp green salad to keep the meal light and balanced.
Pair with roasted sweet potatoes or black beans for a heartier plate.
Use leftovers for bowls, salads, or tacos the next day.

It’s versatile enough for casual dinners but elegant enough for guests.

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Make-Ahead & Storage Tips

The spice blend can be mixed and stored ahead of time, making weeknight prep even faster.

Mango salsa is best fresh but can be made a few hours ahead and kept refrigerated.

Cooked mahi-mahi stores well for up to two days in an airtight container. Reheat gently to avoid drying out.

Avoid microwaving on high heat, which can toughen the fish.

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A Little Inspiration Behind the Dish

Blackened seafood draws inspiration from bold, spice-forward coastal cooking, where heat and smoke are used to elevate fresh fish. Pairing it with fruit salsa adds a tropical element that feels both modern and timeless.

This dish captures that spirit — vibrant, confident, and full of contrast — making it a standout recipe for anyone who loves big flavor without heavy sauces.

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Why This Recipe Belongs in Your Rotation

Spicy Blackened Mahi & Mango Salsa checks every box. It’s fast, healthy, flavorful, and visually stunning. It feels indulgent while still being light, and it delivers restaurant-level flavor with minimal effort.

Once you make it, it’s the kind of recipe you’ll crave again — especially when you want dinner to feel exciting without being complicated.