Combine a few of the tasty ingredients in this recipe with some tortillas and you’ll get my delicious Blackened Mahi Mahi Tacos Recipe!
Grilled Mahi Mahi with Mango Salsa and Grilled Corn
Make this delicious blackened grilled mahi mahi with fresh mango salsa and a side of grilled corn with herb butter.
For the Butter:
- 4 ounces of softened unsalted butter
- juice of 2 small limes
- zest of 2 small limes
- Kosher salt and fresh cracked black pepper to taste
For the Mango Salsa:
- 3 mangoes peeled and small diced
- ½ small diced small sweet onion
- ½ red bell pepper seeded and small diced
- 1 cup of cherry tomatoes cut in half
- 1 small diced jalapeño, seeds removed
- ½ cup of chopped fresh cilantro
- juice of 2 limes
- Kosher salt and fresh cracked pepper to taste
For the Fish and Corn:
- 5 ears of corn
- 4 tablespoons of olive oil
- 2 tablespoons of Sandy Creek Farm Blackened Seasoning
- two 6 ounce fillets of fresh Mahi Mahi
- Butter: In a small bowl thoroughly mix butter, lime juice, lime zest, salt and pepper and place in the refrigerator to cool.
- Salsa: In a large bowl mix together mangoes, onion, peppers, tomatoes, cilantro, lime juice, salt and pepper until combined. Keep cool in the refrigerator.
- Fish and Corn: Place the ears of corn directly on a hot grill (450° to 550°). Cook on all sides totally 10 to 12 minutes or until the corn is cooked. On a plate combine olive oil and blackened seasoning and thoroughly coat the mahi mahi on all sides. Once coated place the fish on a hot grill and cook for 4 to 5 minutes on each side or until there are dark grill marks and the fish is cooked through. Once cooked remove the fish and the corn from the grill. Shuck the corn and cut the cob into 2 to 3 inch thick slices.
- To Plate: On one side of the plate lay down a small amount of mango salsa and place the fish right on top. On the other side of the plate stack the corn slices as high as you can and top off with a small amount of lime butter.