Blackened Fish with Mango Salsa

Do I enjoy blackened fish over battered and fried fish? We are talking about two completely different things. I enjoy both, but there is something so delicious about a seared, seasoned filet that I truly enjoy. You can twist my arm with that fresh slaw and chipotle crema on those crunchy Baja style fish tacos! Lol!

VIDEO LINK

https://animoto.com/play/lMuNXiETPA28KoztP0u26A

What type of fish?

My favorite fish for this is either going to be cod or mahi mahi. Although I have used all kinds of white fish varieties when I was learning how to cook all kinds of fish dishes. Catfish, sway, haddock and yes, even tilapia have been tried in my kitchen. I do not prefer tilapia these days. Salmon and ahi tuna make for excellent blackened fish tacos!

Frozen fish is the way to go!

Most of the seafood you see at the seafood counter at the market was previously frozen. Frozen seafood is typically flash frozen soon after it’s caught. Read the packaging for words that state flash frozen. Not all of us are fortunate to live in cities near the coast. Ninety five percent of all of the frozen fish I have used in my recipes has been great!

Are you a fruit salsa fan?

I can honestly say that I never heard of salsa prepared with fresh fruit until I lived in New York state. I was married and lived in small town upstate. No real Mexican food ingredients to be found, so this girl had to get creative. I am not saying I invented fruit-based salsa, but I will say that I grew up enjoying all minds of fresh fruit with spicy chile powder. My friends in New York absolutely loved my mango, pineapple and peach fresh salsa recipes.

Did I convince you to try blackened fish?

Maybe you don’t enjoy fish, that’s ok. Thin pan seared chicken breast and pork chops are delicious substitutes in this recipe. Mango salsa pairs well!

Blackened Fish with Mango Salsa

This easy pan seared fish is delicious and a healthier option for when you are craving fish tacos. You can adapt this recipe using your favorite fish, shrimp or scallops. Finding fresh fish is ideal, but not always possible depending on where we live. I find the flash frozen fish and seafood consistently yields delicious dishes.

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Course: Main Course

Cuisine: Mexican-Style

Prep Time: 39 minutes minutes

Cook Time: 13 minutes minutes

Total Time: 52 minutes minutes

Servings: 4 Servings

Equipment

• 1 Large skillet
• Cutting Board
• Knife

Ingredients

Morita Mayo

• 1 cup of mayonnaise
• ¼ c chile morita salsa see recipe or 1 chipotle in adobo
• 1 tbsp. lime juice
• 1 clove of garlic minced
• Salt to taste

Mango Salsa

• 2 large mango
• 3 chipotles in adobo, minced
• 1 jalapeno, seeded and minced
• 1/2 c red onion, finely diced
• 1/3 c cilantro, chopped
• Juice of 1 large lime
• 2 tbsps. agave syrup or honey optional
• 2 tsps. Chile lime seasoning like Tajin
• Salt and pepper, to taste

Fish

• 1 lb. cod or mahi mahi sliced into 2-4 equal pieces
• 3 tsps. chile ancho powder
• 2 tsps. smoked paprika
• 1 tsp. granulated garlic
• ¾ tsp. sea salt
• 1/2 tsp. pepper
• 1/2 tsp. cumin
• 1/4 tsp. chile de arbol powder or cayenne
• 4 tbsps. Olive oil

Instructions

• In a small bowl, combine the ingredients for the morita aioli. Stir well to combine. Taste for salt. Cover and chill until ready to use.
• In another bowl, combine all of the ingredients for the mango salsa. Stir well to combine. Taste for salt. Cover and chill until ready to serve.
• In a small bowl, combine the spices. Season the fish on both sides with the spice mix. Set aside.
• Preheat 4 tbsps. of olive oil to medium heat in a skillet for a few minutes.
• When it just begins to smoke lightly, cook and sear the fish for 3-4 minutes per side. Do not try to turn or move the fish right away. Using a spatula or fork, carefully flip the fillets. The internal temperature of the fish should be 145 degrees F. Garnish with smoky morita aioli and plenty of mango salsa.

Notes

Tips & Variations: Cook the thinner fillets first because they will take less time. This way there is no chance they will overcook. For a garlic and butter filet, towards the end of the cooking time, add a 3 tbsps. of unsalted butter, 1 tbsp. of minced garlic, juice of 1 lime and ¾ c of dry white wine or beer. Cook for 1 more minute. Garnish with finely chopped parsley.

Habanero peppers par well with mango salsa as well. A little goes a long way, but the flavor is delicious. If you wanted to substitute habaneros for the chipotles, finely mince 1 large habanero for this recipe. If you prefer it spicier, use two peppers. 

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