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Blackened Mahi Mahi Bowls Recipe with Easy Mango Salsa for Summer Meals

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A quick and flavorful blackened mahi mahi bowl paired with a fresh, sweet mango salsa, perfect for light and vibrant summer meals.

Ingredients

Scale
  • 1 to 1½ pounds (450-680g) mahi mahi fillets, skin removed
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 large ripe mango, peeled and diced
  • ½ cup (75g) diced red bell pepper
  • ¼ cup (40g) minced red onion
  • 1 seeded and finely chopped jalapeño
  • 2 tablespoons chopped fresh cilantro
  • Juice of 1 lime
  • 1 tablespoon olive oil (plus more for cooking)
  • 2 cups cooked rice or quinoa (about 1 cup dry, 185g)
  • Optional: avocado slices, black beans, or corn kernels

Instructions

  1. Cook 1 cup (185g) dry rice or quinoa according to package instructions (about 15-20 minutes). Fluff and keep warm.
  2. In a medium bowl, combine diced mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and 1 tablespoon olive oil. Toss gently and set aside.
  3. In a small bowl, mix smoked paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper.
  4. Pat mahi mahi fillets dry and evenly coat both sides with the blackened seasoning. Let rest for 5 minutes at room temperature.
  5. Heat a cast iron or non-stick skillet over medium-high heat. Add 1 tablespoon olive oil and heat until shimmering.
  6. Cook the fillets 3-4 minutes per side until a dark crust forms and fish flakes easily with a fork. Avoid overcooking.
  7. Divide cooked rice or quinoa into bowls. Top each with a blackened mahi mahi fillet and spoon mango salsa over the fish.
  8. Add optional avocado slices, black beans, or corn if desired. Garnish with extra cilantro or lime wedges and serve immediately.

Notes

Pat the fish dry before seasoning to ensure a good crust. Let the pan get hot before adding fish. Use a thin spatula to flip the fish gently. Rest fish briefly after cooking. Adjust cayenne and jalapeño for desired spice level. Mango salsa can be made ahead and refrigerated for up to 2 hours.

Nutrition

Keywords: blackened mahi mahi, mango salsa, summer meals, seafood bowls, quick dinner, healthy recipe, gluten-free, dairy-free

Find it online: https://magnetmeal.com/blackened-mahi-mahi-bowls-recipe-with-easy-mango-salsa-for-summer-meals/