Total Time: 45 minutes
Hands On: 25 minutes
Jonathan of Vero Beach, Fla. won 4th place in the Hunt's® 'Best Meals. Best Moments. Recipe Contest' 2009 for his Blackened Mahi Mahi with Mango Salsa.
INGREDIENTS
1 1/2 teaspoons ground cumin 1 teaspoon garlic powder 1 teaspoon dried oregano 1/2 teaspoon ground ginger 1/2 teaspoon smoked paprika 1/2 teaspoon kosher salt 1/2 teaspoon ground black pepper 1/4 teaspoon ground red pepper 2 tablespoons olive oil 4 mahi mahi fillets (4 oz each) PAM® Grilling Spray 1 can (14.5 oz each) Hunt's® Stewed Tomatoes, drained, chopped 1 medium mango, peeled, chopped 1 jalapeno pepper, seeded, chopped 1/2 cup chopped red onion 2 tablespoons chopped fresh cilantro 1 teaspoon ground cumin 1 teaspoon minced garlic 1 lime, juicedPREPARATION:
- Combine the 1-1/2 teaspoons cumin, the garlic powder, dried oregano, ground ginger, smoked paprika, salt and black and red peppers in small bowl. Stir in olive oil to make a saucy paste; divide mixture in half and set aside one portion.
- Brush half of the paste on fish fillets; set aside. Lightly spray grill or grill pan with PAM. Heat to high heat; when hot, add fish and cook 3 to 4 minutes per side, turning once.
- Meanwhile, combine drained tomatoes, mango, jalapeno, red onion, cilantro, the 1 teaspoon cumin, the garlic and lime juice in medium bowl; set aside.
- Remove fish from grill once it flakes easily with a fork. Brush remaining paste on cooked fish. Serve with Mango Salsa.
Cook's Tip: For added smokiness, use hickory or oak chips for outdoor grill.