Blackened Mahi Mahi
Featured Chef John Grifo and his Blackened Mahi Mahi with Mango Salsa over Baby Arugula
4 6 oz portions of Mahi Mahi
1 cup of blackening seasoning (See Below)
Salsa Ingredients
1 mango, peeled and diced small
2 tablespoons of fresh cilantro, chopped
¼ red pepper, diced small
¼ red onion, diced small
Juice of 1 lime
Dressing Ingredients
1 cup of Extra Virgin olive oil
1 tablespoon Dijon mustard
1 container Baby Arugula, 5 ounces
Blackening seasoning
· 1 heaping tablespoon paprika
· 2 teaspoons salt
· 1 heaping teaspoon garlic powder
· 1 heaping teaspoon onion powder
· ½ teaspoon ground cayenne pepper
· 2 teaspoons black pepper
· ½ teaspoon leaf thyme
· ½ teaspoon leaf oregano
· ½ teaspoon of basil
½ teaspoon of fennel seeds
Mix the ingredients well
Lightly dredge the Mahi Mahi in blackening spice. Put a little bit of olive oil in a nonstick pan, or in a cast iron pan, and get the pan extremely hot. Place the fish in the pan and sear it on both sides. Then place the fish into a 350 degree oven for 8-12 minutes, until the fish is cooked completely through.
In a stainless steel bowl, combine all of the salsa ingredients and mix thoroughly. Reserve on the side.
Mix 1 tablespoon of Dijon mustard with 1 cup of olive oil. Coat the arugula with the dressing and place it in the center of the plate. Lay the Mahi on top and spoon the salsa over the fish .
Enjoy!!!
Chef John Grifo