Member's Mark™ Blackened Mahi Mahi
Ingredients
- Member's Mark™ Wild Caught Mahi Mahi Portions, 4 filets
- Member's Mark™ Granulated Garlic, 1 tsp
- Member's Mark™ Granulated Onion, 1 tsp
- Member's Mark™ Spanish Paprika, 1 1/2 tsp
- Member's Mark™ Thyme, 1 tsp
- Member's Mark™ Oregano, 1/4 tsp
- Member's Mark™ Basil, 1/4 tsp
- Member's Mark™ Sea Salt, 1/2 tsp
- Member's Mark™ Black Pepper, 1/4 tsp
- Member's Mark™ Cayenne Pepper, 1/4 tsp
- Member's Mark™ Unsalted Sweet Cream Butter, 4 tbs, divided
- Mango, 1 mango, diced
- Red Onion, 1/4 cup, small diced
- Cilantro, 2oz
- Lime, 1 lime, juiced
Directions
- Thaw Mahi Mahi in refrigerator overnight (or under cold running water in sealed package).
- Mix mango, onion, cilantro and lime, reserve.
- Open fish and pat completely dry with paper towels.
- In a small mixing bowl, combine garlic, onion, paprika, thyme, oregano, basil, salt, pepper, and cayenne.
- In a small skillet, melt 2 tbs butter
- Dredge the mahi filets in the melted butter. Then season very generously with the blackened seasoning mix.
- Heat a cast-iron skillet to medium heat. Add the other half of butter and allow it to melt. Place the seasoned mahi into the melted butter.
- Cook the mahi for 4 minutes, undisturbed. Flip the fish and cook the other side for another 4 minutes or until internal temperature reaches 145°F and easily flakes.
- Remove the blackened fish from the pan and serve immediately.
- Top each filet with the mango salsa.
Featured Products
Member's Mark Wild Caught Skinless and Boneless Mahi Mahi Portions, Frozen, 2 lbs.
Member's Mark Unsalted Sweet Cream Butter Sticks 16 ct.
Member's Mark Sea Salt, 36 oz.
Member's Mark Fine Ground Black Pepper, 18 oz.
Member's Mark Granulated Garlic, 26 oz.
Member's Mark Granulated Onion, 20 oz.
Member's Mark Spanish Style Paprika, 18 oz.
Member's Mark Thyme Leaves, 8.25 oz.