Blackened Cajun Mahi Mahi with Mango Salsa

If you haven’t tried Mahi Mahi I’ts definitely worth giving it a go.  It has a sweet taste and a firm texture not unlike Swordfish. This recipe is served with a sweet and spicy salsa that works well with the Cajun marinade.


You will need.

4 Skinless Fillets of Mahi Mahi

2 Soft Tortillas

2 Babygem Lettuce

1 Red Chilli

2 Limes

1 Large Mango (peeled and diced)

1/2 Red Onion (finely diced)

2 tsp Finely sliced coriander stalks plus leaves for garnish.

1 Baby Red pepper (finely diced)

1 Baby Orange pepper (finely diced)


For the Cajun Seasoning

Ok you can just buy this ready made and it will be perfectly fine but if you want to make your own here’s how.


1 tsp Sea salt

1 tsp Onion powder

1 tsp Black pepper

2 tsp Paprika

1 tsp Smoked Paprika

1 tsp Dried Chilli Flakes

1 tsp Dried Oregano

1 tsp Dried Thyme.


1. Combine all your seasoning in a bowl then lay out on a plate and roll your fish over in the mix ensuring  that the fish is completely coated. Tap off the excess then cover with clingfilm and place in the fridge for at least 30 minutes but preferably an hour.

2. Peel and dice your mango and place in a bowl. Do the same with the red onion and your peppers. Finely slice the coriander stalks then add to the mix with the juice of 1 lime. Cover and place in the fridge.

3. In a pan add a little olive oil and turn to a medium high heat. Remember the idea is to blacken the spices on the outside of the fish while keeping the flesh moist in the middle.

4. Gently place the fillets in the oil and cook on both sides for 3-4 minutes depending on how thick the fillet is. You can test the fish by gently pressing the flesh with your finger. It should be firm but have a little give to it. Take off the heat and allow the fish to rest for a couple of minutes.

5. You need to warm your tortillas. I do this by just waving them over the flame from the hob so they get a little colour and warm through.

6. Time to arrange on the plate. Place the tortilla on the base then cut the bottom off the baby gem and lay on top. Scatter some of your salsa on the lettuce then top with the fish. Finally add some coriander and squeeze over some fresh lime juice.






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