Blackened Mahi Mahi with Black Bean and Corn Salsa
Black Bean and Corn Salsa
1 c black beans 1 c corn , small dice 1 / 4 c red pepper , small dice 1 / 4 c green pepper , small dice 1 / 4 c red onion , small dice 1 jalapeno , small dice 1 / 4 c chopped cilantro 1 tsp salt and pepper 2 tbsp olive oil 1 lime , fresh squeezed
Combine all ingredients . Blackening Seasoning
2 tbsp smoked paprika 1 tbsp cayenne powder 1 tbsp onion powder 1 tsp garlic powder 1 tsp ground black pepper 1 tsp sea salt 1 / 2 tsp dried basil 1 / 2 tsp dried oregano 1 / 2 tsp dried thyme
Pat the mahi dry with paper towels . Season both sides of fish with blackening seasoning . Heat the oil in a frying pan over medium-high heat until it is just starting to smoke , which takes approximately 3-5 minutes . Add fish and sear undisturbed until it is well-browned on the bottom and the sides are cooked just past halfway up the fillets — about 4 minutes . Flip the fillets and continue to sear until it is just cooked through and the flesh flakes easily — 2-4 minutes more depending on the thickness of the fillets . Transfer to a serving platter . Top with black bean and corn salsa .
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WEST VIRGINIA EXECUTIVE
Photo by Tracy A . Toler Photography .