Cajun · Members
Blackened Mahi-Mahi with Pineapple Relish
Spice-crusted mahi-mahi seared hard in cast iron and topped with a juicy, cooling pineapple and jalapeno relish.
- Bold smoky spice crust
- Ready in 30 minutes
- Cool sweet-heat relish
Blackening is a New Orleans technique that coats fish in butter and a bold spice blend, then sears it in a very hot cast iron pan until the spices toast into a dark, flavorful crust. Mahi-mahi is ideal here because its firm, mild flesh holds up to high heat. We pair it with a quick pineapple relish that cools the cayenne and adds a sunny sweetness. Turn on your vent fan and open a window; the smoke is part of the fun.
Instructions
Make the relish: combine the pineapple, red onion, jalapeno, cilantro, lime juice and a pinch of salt in a bowl. Let stand at room temperature while you cook the fish so the flavors meld.
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