Blackened Mahi Mahi Recipe

Prepare spice mix

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

Season fish

Pat the mahi mahi fillets dry with paper towels. Brush both sides lightly with 1 tbs olive oil. Generously press the blackening spice mix onto both sides of each fillet, coating evenly.

Cook fish

Heat a large cast-iron or heavy skillet over medium-high heat until shimmering. Add 1 tbs olive oil and 2 tbs unsalted butter. When butter is foaming, add fillets (do not crowd). Sear 3–4 minutes per side, depending on thickness, until a dark crust forms and the fish registers 135°F–140°F in the thickest part for flaky, moist fish. Remove to a warm plate and tent loosely with foil for 3–5 minutes before serving.

If using an oven for thicker fillets, sear 2 minutes per side and finish in a 400°F (205°C) oven for 4–6 minutes until done.

Cook chorizo

Heat a large skillet over medium heat. Add the chorizo (remove casings and break into small pieces). Cook, stirring occasionally, until browned and cooked through, about 6–8 minutes. If the chorizo releases excessive fat, spoon off and reserve 1 tbs in the pan.

Sauté vegetables

Add 1 tbs olive oil to the pan with reserved chorizo fat if needed. Add diced onion and red bell pepper; cook until softened and slightly caramelized, about 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Add corn and finish

Stir in the corn kernels and cook 3–4 minutes until heated through and edges begin to brown. Return cooked chorizo to the pan if you removed it. Season with 1 tsp salt and 1/2 tsp black pepper. Remove from heat and stir in 2 tbs chopped cilantro and 1 tbs lime juice. Keep warm until plating.

Cook potatoes

Place peeled, cubed potatoes in a pot and cover with cold water by 1 inch. Add 1/2 tsp salt to the water. Bring to a boil, then simmer until fork-tender, 12–15 minutes depending on cube size.

Mash and season

Drain potatoes well and return to the hot pot to evaporate residual moisture for 1 minute. Add 2 tbs butter, 1/2 cup warmed whole milk, 2 tbs sour cream, 3/4 tsp salt, and 1/4 tsp black pepper. Mash with a potato masher or ricer to desired creaminess. Taste and adjust seasoning. Keep warm.

Combine salsa ingredients

In a medium bowl, gently combine diced avocado, halved cherry tomatoes, diced red onion, minced jalapeño, 2 tbs chopped cilantro, 1 tbs lime juice, 1 tsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Fold gently so avocado keeps shape. Taste and adjust lime or salt. Refrigerate briefly if not serving immediately.

Divide creamy mashed potatoes between two plates, spoon the warm chorizo & corn hash beside or partially over the potatoes, and place a blackened mahi mahi fillet atop each portion or slightly offset. Spoon a generous dollop of SalsaCado over the fish or to the side. Garnish with lemon wedges and extra cilantro if desired. Serve immediately.