Blackened Fish with Mango Salsa
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This Blackened Fish with Mango Salsa is my new weeknight dinner go-to! The fish fillets get a flavorful kick from the blackened seasoning, and the homemade mango salsa adds the perfect burst of freshness. It’s a quick and easy meal that’s packed with flavor and perfect for those warm summer nights.
Why You’ll Love Blackened Fish with Mango Salsa
- Quick and easy: This recipe is perfect for busy weeknights.
- Full of flavor: The blackened seasoning and fresh mango salsa create a delicious combination.
- Healthy option: Fish is a lean protein, and the salsa adds plenty of vitamins and minerals.
- Versatile: You can use any white fish fillets you have on hand.
- Impress your guests: This dish looks and tastes impressive, but it’s surprisingly easy to make.
Ingredients Needed To Make Blackened Fish with Mango Salsa
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Fish filets
- Blackened seasoning
- Kosher salt
- Mangoes
- Jicama
- Red pepper
- Limes
- Agave (or honey)
- Kosher salt
- Onion powder
- Cilantro
- Jalapeno
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Blackened Fish with Mango Salsa
- Preheat your oven to 400 degrees F (200°C). Grab a baking dish and spray it with some cooking spray.
- Prep the fish: Pat the fish dry with a paper towel. Sprinkle on some blackened seasoning and a pinch of salt.
- Bake the fish: Pop the fish in the oven and bake for about 8-12 minutes, or until it’s cooked through.
- Make the salsa: Chop up the mangoes, jicama, red pepper, and cilantro. Mix in the lime juice, agave, salt, and onion powder. Let it sit for about 30 minutes.
- Serve it up: Put the fish on a plate and top it with that yummy mango salsa. Enjoy!
Commonly Asked Questions
How do I store leftovers?
Store the leftover fish and salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat the fish gently in the microwave or oven before serving.
Can I use a different type of fish?
Absolutely! This recipe works well with various types of white fish like cod, tilapia, or grouper. Just adjust the cooking time based on the thickness of the fish fillets.
How do I know when the fish is done?
The fish should be opaque and flake easily with a fork when it’s cooked through. You can also use a meat thermometer to check the internal temperature, which should reach 145°F (63°C).
Can I make the mango salsa ahead of time?
Yes, you can make the mango salsa ahead of time. It’s actually best if you let it sit for at least 30 minutes so the flavors can meld together. Store it in an airtight container in the refrigerator for up to 2 days.
Blackened Fish with Mango Salsa
Equipment
- Knife
- Measuring Spoons
- Juicer (optional)
- Spoon for mixing
- Nonstick spray
- Paper towels
- Oven
Ingredients
Ingredients for Fish
- 1 lb fish filets mahi mahi or halibut recommended
- 1 tbsp blackened seasoning
- Pinch of kosher salt
Salsa Ingredients
- 2 mangoes cubed (approx 1/4″)
- 1 cup jicama cubed
- ½ red pepper diced
- 2 limes juiced
- 2 tsp agave or honey
- ½ tsp kosher salt
- ¼ tsp onion powder
- ¼ cup fresh cilantro chopped
- 1 jalapeno diced (remove seeds to reduce heat)
Instructions
Make the Fish
- Preheat your oven to 400°F (200°C). Spray a baking dish with nonstick spray.
- Pat the fish filets dry with a paper towel. Season both sides of the filets with blackening seasoning and a pinch of kosher salt.
- Place the seasoned filets in the prepared baking dish. Bake in the preheated oven for 8-12 minutes, depending on the thickness of the filets. The internal temperature at the thickest part of the fish should reach 145°F (63°C).
- Remove the fish from the oven and top with the prepared mango salsa. Enjoy!
Make the Salsa
- Cube the mangoes and jicama, and dice the red pepper and jalapeno.
- Chop the fresh cilantro and juice the limes.
- In a mixing bowl, combine the lime juice, agave, kosher salt, and onion powder. Mix well.
- Add the cubed mangoes, jicama, diced red pepper, cilantro, and jalapeno to the bowl. Mix everything together until well combined.
- Allow the salsa to sit for 30 minutes to let the flavors meld.
- Top the blackened fish with the mango salsa and enjoy a delicious, flavorful meal that’s perfect for any occasion!
Nutrition
This blackened fish with mango salsa is my new go-to weeknight dinner! It’s so easy to make, but it tastes like you spent all day in the kitchen. The fish is perfectly flaky and the salsa is the perfect fresh and zingy topping. Plus, it’s ready in no time, which is a total win in my book!
