West Virginia Executive Spring/Summer 2020 | Page 123

Blackened Mahi Mahi
with Mango Salsa
Serves 4
4 8-oz mahi fillets
1½ c tomatoes, diced
2 c frozen mango, diced
1 tsp crushed red pepper flakes
1 tsp Italian seasoning
1 c red onion, diced
Juice from 2 limes
½ tsp paprika
7 tbsp olive oil
½ tsp kosher salt
½ tsp black pepper
1½ tbsp garlic, minced
1 tbsp dried cilantro
Blackening seasoning
Put all the ingredients except the blackening
seasoning and five tablespoons of
the olive oil in a bowl, stir together to
make the salsa and set aside. Preheat the
oven to 350 degrees.
Rub the mahi evenly and heavily on both
sides with the blackening seasoning and
set aside. Preheat a heavy-bottom steel pan
over medium-high heat for approximately
three minutes. Add the remaining olive
oil and heat until smoking. Place the
mahi in the pan and sear each side for
about two minutes. Transfer to a nonstick
baking pan and bake for seven or eight
minutes. Remove from the oven and place
on plates. Spoon the mango salsa over
the mahi and serve.
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