Caribbean Blackened Fish with Fresh Mango Salsa
Prep time: 15 mins | Cook time: 10 mins | Servings: 2
1. The Mango Salsa
- 1 large mango, diced into small cubes
- ½ red bell pepper, finely diced
- ¼ cup red onion, finely minced
- 1 tbsp fresh cilantro, chopped
- 1 lime, juiced
- Optional: A pinch of chili flakes for extra kick.
Pro Tip: Mix these ingredients in a bowl first and let them sit in the fridge while you cook the fish. This allows the flavors to “marry.”
2. The Blackened Fish
- 2 White Fish fillets (Mahi-mahi, Grouper, or Snapper work best)
- 2 tbsp Melted butter or olive oil
- Blackening Seasoning: Mix 1 tsp each of smoked paprika, garlic powder, onion powder, dried thyme, and ½ tsp each of cayenne pepper, salt, and black pepper.
Instructions:
- Pat the fish dry with paper towels.
- Brush both sides with melted butter and coat generously with the seasoning mix.
- Heat a cast-iron skillet over high heat until very hot.
- Sear the fish for 3–4 minutes per side until a dark, flavorful crust forms and the fish flakes easily.
3. The “Secret” Sauce
The image shows a creamy drizzle over the fish. You can make a quick Zesty Lime Crema:
- Mix ¼ cup sour cream (or Greek yogurt) with 1 tsp hot sauce, a squeeze of lime juice, and a pinch of salt.
