Blackened Mahi Mahi* Recipe

Make the spice mix

In a small bowl combine paprika, smoked paprika, ground cumin, onion powder, garlic powder, dried oregano, cayenne, salt, and black pepper. Stir until evenly mixed.

Pat mahi mahi fillets dry with paper towels. Lightly brush both sides with 2 tablespoons olive oil.

Generously coat both sides of each fillet with the blackening spice mix, pressing gently so the spice adheres.

Heat a large cast-iron skillet or heavy-bottomed sauté pan over medium-high heat until hot (about 2–3 minutes). Add 1 tablespoon unsalted butter and swirl to coat.

Add fillets, presentation side down first, and cook without moving for 3–4 minutes until a dark crust forms. Flip carefully and cook 2–3 minutes more, until fish is opaque and flakes easily (internal temp ~140–145°F / 60–63°C). Remove to a warm plate and tent loosely with foil while you finish other components.

While skillet is hot for the fish (or in a separate skillet), heat 1 tablespoon olive oil over medium heat. Add crumbled chorizo and cook, breaking up with a spatula, until mostly cooked and some fat renders, about 4–5 minutes.

Push chorizo to one side of the pan; add diced onion and red bell pepper to the empty side. Sauté 4–5 minutes until softened and beginning to brown.

Add corn kernels and minced garlic; cook 2–3 minutes until corn is warmed and garlic fragrant. Stir everything together and let brown a minute to develop color.

Season hash with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat, stir in chopped cilantro and 1 tablespoon lime juice. Keep warm.

Place peeled and chunked potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced, 15–18 minutes.

While potatoes cook, warm milk and heavy cream in a small saucepan or microwave until hot but not boiling. Keep butter at room temperature so it’s soft.

Drain potatoes well and return to the hot pot. Mash with a potato masher or ricer until mostly smooth. Add 3 tablespoons butter, warmed milk and cream a little at a time, mashing to desired creaminess. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning. Keep covered and warm.

In a medium bowl combine diced avocado, diced tomato, finely diced red onion, minced jalapeño (if using), chopped cilantro, 1 tablespoon lime juice, 1 teaspoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Gently toss to combine, being careful not to mash the avocado. Taste and adjust lime or salt. Cover and refrigerate briefly if making ahead; otherwise serve immediately.

Divide the creamy mashed potatoes among four plates (about 3/4–1 cup per plate) and spoon a generous portion of warm chorizo & corn hash alongside or on top of the potatoes.

Place a blackened mahi mahi fillet on each plate over or next to the hash. Spoon a couple of tablespoons of SalsaCado over the fish or to the side.

Garnish with chopped cilantro and a lemon or lime wedge. Serve immediately.