Blackened Mahi Mahi* M Recipe

Make blackening spice

In a small bowl combine paprika, smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, ground cumin, cayenne, black pepper and kosher salt. Stir to blend evenly.

Prep fish

Pat mahi mahi fillets dry with paper towels. Lightly coat both sides of each fillet with 2 tbs olive oil. Sprinkle the blackening spice evenly over both sides, pressing gently so the spice adheres. Let sit at room temperature while you finish the sides (10–15 minutes).

Cook mahi mahi

Heat a large heavy skillet (cast iron preferred) over medium-high until very hot. Add 1 tbsp unsalted butter and 1 tsp olive oil. When butter foams and oil shimmers, add fillets, presentation side down; do not move. Cook 3–4 minutes until a dark crust forms. Flip and cook another 2–3 minutes until opaque and flaky and internal temperature reaches 135–140°F. Remove to a warm plate and tent loosely with foil for 3 minutes. Sprinkle with a little paprika for color and serve with lemon wedges.

While potatoes are cooking (see mashed potatoes), heat a large skillet over medium-high heat. Add 1 tbs olive oil. Crumble the chorizo into the pan and cook, stirring occasionally, until browned and cooked through, about 5–6 minutes. Remove chorizo with a slotted spoon to a bowl, leaving rendered fat in the pan.

Add diced onion and red bell pepper to the pan with the chorizo fat. Sauté until softened and beginning to brown, about 4 minutes. Add the diced par‑boiled or roasted potatoes (see note), corn kernels, smoked paprika and ground cumin. Cook, stirring occasionally, until potatoes develop a golden crust, about 6–8 minutes.

Return the cooked chorizo to the pan and stir to combine. Season with kosher salt and black pepper. Stir in lime juice and chopped cilantro. Taste and adjust seasoning. Keep warm until serving.

Place cubed potatoes and 2 peeled garlic cloves in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, 12–15 minutes.

Drain potatoes and garlic well and return to the hot pot to dry for 1 minute over low heat. Add 3 tbs butter, 3 tbs milk and 2 tbs heavy cream. Mash until smooth using a potato masher or ricer. Season with 1 tsp salt and 1/2 tsp black pepper, adjusting to taste. Keep warm until plating.

Halve and pit the avocado; scoop flesh into a blender or food processor. Add 1/2 cup sour cream (or Greek yogurt), 2 tbs cilantro leaves, 1 tbs lime juice, 1/2 jalapeño (optional), 1/2 garlic clove, 1/2 tsp kosher salt and 1/4 tsp black pepper. Pulse to combine until smooth and creamy. Add up to 2 tbs water to reach desired pourable consistency. Taste and adjust salt, lime or cilantro as needed. Chill briefly if desired.

Spoon a generous portion (about 3/4 cup) of creamy mashed potatoes onto each plate and spread into a shallow well. Spoon 1/2 cup chorizo & corn hash alongside or on top of the potatoes, leaving space for the fish.

Place one blackened mahi mahi fillet on top of the hash or beside it. Drizzle 1 tsp extra virgin olive oil over the fish and spoon 2–3 tbs SalsaCado onto the fish or beside it. Garnish with chopped cilantro and a dusting of paprika. Serve with lemon wedges.