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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.
Course Main Course
Cuisine Mexican-Style
Prep Time 39 minutes
Cook Time 13 minutes
Total Time 52 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.