Blackened Mahi Mahi Recipe

Prepare spice mix

In a small bowl combine smoked paprika, paprika, ground cumin, garlic powder, onion powder, dried oregano, cayenne pepper, kosher salt and black pepper. Mix thoroughly and set aside.

Season fish

Pat mahi mahi fillets dry with paper towels. Brush both sides lightly with 2 tbs olive oil. Evenly press the spice mix onto both sides of each fillet so they are well coated.

Cook fish

Heat a large cast-iron skillet over medium-high heat until smoking lightly. Add 1 tbs unsalted butter and swirl. Place fillets in the pan (skinless side down if applicable) and sear without moving 3–4 minutes until a dark crust forms. Flip carefully and cook 2–3 minutes more until internal temperature reaches 135–140°F (opaque and flaky). Remove to a warm plate and tent loosely with foil for 3 minutes.

Finish

Squeeze a little lemon over the fillets just before serving.

Par-cook potatoes: Place diced baby yukon gold potatoes in salted boiling water and simmer 6–8 minutes until just tender but not falling apart. Drain well and pat dry.

Brown chorizo: In a large skillet over medium heat, add pork chorizo (no additional oil needed). Break it up with a spatula and cook 4–5 minutes until mostly cooked and some fat renders.

Sauté vegetables: Push chorizo to one side, add 1 tbs olive oil to the pan if needed. Add diced onion and red bell pepper; cook 3–4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Add potatoes & corn: Add the par-cooked potatoes and corn kernels to the pan. Increase heat to medium-high and cook 5–7 minutes, stirring occasionally, until potatoes develop golden-brown edges and corn is lightly charred. Season with 1/2 tsp salt and 1/4 tsp black pepper.

Finish hash: Stir in chopped cilantro and 1 tsp fresh lime juice. Adjust seasoning to taste. Keep warm until plating.

Cook potatoes: Peel (if desired) and cut russet potatoes into even chunks. Place in a pot, cover with cold salted water, bring to a boil and simmer 15–18 minutes until fork-tender. Drain well.

Mash: Return drained potatoes to the hot pot over low heat for 1 minute to dry. Add 3 tbs unsalted butter, 2 tbs cream cheese (optional), and 1/2 cup half-and-half. Mash with a potato masher or use a hand mixer to achieve a smooth, creamy texture. Season with 3/4 tsp salt and 1/4 tsp black pepper. Keep warm.

Make SalsaCado: In a small bowl, dice the avocado and gently toss with diced tomato, minced red onion, minced jalapeño, chopped cilantro, 1 tbs fresh lime juice, 1/2 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Gently fold to combine, keeping some avocado texture. Taste and adjust salt or lime as needed. Chill briefly or use immediately.

Plate: Spoon a generous portion (about 3/4 cup) of creamy mashed potatoes onto each plate slightly off-center. Arrange a scoop (about 3/4 cup) of pork chorizo & corn hash next to the potatoes. Place one blackened mahi mahi fillet on top of or beside the hash.

Top and garnish: Spoon 2–3 tablespoons of SalsaCado over the fish. Drizzle 1 tsp olive oil around plate if desired, add microgreens or chopped cilantro, and serve with a lemon wedge.

Serve immediately so fish remains crisp and potatoes hot.