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Flavorful Blackened Mahi-Mahi Bowls with Easy Fresh Mango Salsa

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A quick and easy recipe featuring smoky, spicy blackened mahi-mahi paired with a fresh, vibrant mango salsa served over jasmine or basmati rice.

Ingredients

Scale
  • 4 mahi-mahi fillets (about 6 oz / 170 g each), skin removed
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (adjust to your heat preference)
  • 1 teaspoon brown sugar
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil or avocado oil (for searing)
  • 1 large ripe mango, peeled and diced (about 1 cup / 150 g)
  • 1/2 small red onion, finely chopped
  • 1 small jalapeño, seeded and minced (optional)
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime (about 2 tablespoons)
  • Salt to taste
  • 2 cups cooked jasmine or basmati rice (about 370 g cooked)
  • 1 avocado, sliced (optional)
  • Fresh lime wedges

Instructions

  1. In a small bowl, combine smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, brown sugar, salt, and black pepper. Mix until evenly blended.
  2. Pat the mahi-mahi fillets dry with paper towels. Sprinkle the spice rub evenly over both sides of each fillet, pressing gently to adhere. Set aside.
  3. In a medium bowl, combine diced mango, chopped red onion, minced jalapeño, and cilantro. Add lime juice and a pinch of salt. Stir gently to combine. Chill salsa while you cook the fish.
  4. Prepare jasmine or basmati rice according to package instructions. Keep warm until serving.
  5. Heat olive or avocado oil in a skillet over medium heat until shimmering but not smoking. Place fillets in the pan and cook for 4–5 minutes on the first side without moving. Flip gently and cook another 3–4 minutes until fish flakes easily with a fork.
  6. Divide cooked rice among four bowls. Top each with a blackened mahi-mahi fillet. Spoon generous amounts of mango salsa over the fish. Add avocado slices and lime wedges on the side.

Notes

Pat fish dry before seasoning to ensure a good crust. Cook on medium heat to avoid burning spices. Make mango salsa ahead for better flavor melding. Adjust cayenne and jalapeño for desired spice level. Can substitute rice with cauliflower rice for lower carbs. Grilling is an alternative cooking method.

Nutrition

Keywords: blackened mahi-mahi, mango salsa, seafood bowl, quick dinner, healthy fish recipe, tropical flavors, easy weeknight meal

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