Recipe by bheher
"A sweet and tangy topping for blackened mahi mahi."
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1/2 (15 ounce) can
pineapple chunks, drained
4 (4 ounce)
mahi mahi steaks
salt and ground black pepper to taste
This was a very easy accompaniment to the mahi but I changed it slightly due to the ingredients I had on hand. I added diced jalapeno and used crushed pineapple, frozen mango chunks and omitted the red wine because I didn't have any.
My husband suggested mahi mahi last night, so I went on the hunt for an easy recipe...I purchased cubed fresh pineapples and cut up mango to make it easier..(next time I will go with mango salsa to save prep time)..all in all took about 40 minutes between preparation and cooking time. Looked absolutely gourmet and was cooked to perfection. I followed the recipe closely (just added fresh pineapple verses canned) and it wasn't too spicy with a touch of sweetness.. "tastes like it came out of a restaurant" was my husbands comment and he wanted more when we were finished! Thank you for this fantastic recipe!
I loved this recipe. My bf and I made this with frozen vaccuum sealed Mahi and I didn't think it was going to be that great but even with the frozen fish it was fantastic. I followed the recipe exactly and thought it was wonderful. I don't have a big sweet tooth and thought the brown sugar was going to be a little much but it just carmelizes the onions and has a subtle hint of sweetness. Great with brown rice and a salad. We will definitely be making this again.
This was super! I made my own blackening spices. The mango/pineapple salsa would also be great on chicken, salmon and even pork. Will be adding this to my recipe box.
For a short cut, add Newman's Mango salsa instead. Save you a few extra steps.
Whole family loved it, and it was pretty simple. I'd never made fruit salsa, anything blackened, or Mahi Mahi, but it all worked great, and I was exhausted when I started. I used Toms Blackened Seasoning from this sight.
I only made the salsa and found it simple to make and sweet. A little too sweet for me so I suggest only adding 1 TBSP of brown sugar initially then adding more after the pineapple and mango have been added until it meets your preference. I served this with a white fish and it added flavor to a bland fish.
My husband loved it and it was easy so it was a win win. I have been doing Paleo and substituted coconut oil for the olive oil (used only 1.5 teaspoons for each part) and substituted 3 packets of agave for the brown sugar. This is a keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Mahi Mahi y Mango Salsa
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 133
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