Blackened Fish with Mango Avocado Salsa

This Blackened Fish with Mango Avocado Salsa is a flavorful and vibrant dish that combines the bold, smoky spices of blackened fish with the fresh, tropical sweetness of mango and avocado salsa. Perfectly balanced and quick to make, this dish is an excellent choice for a healthy and delicious meal that’s packed with flavor.

Why You’ll Love This Recipe

The combination of smoky, spicy blackened fish and the refreshing, creamy mango avocado salsa makes this dish irresistible. It’s light, healthy, and packed with fresh ingredients that deliver a burst of flavor in every bite. Plus, it’s quick and easy to prepare, making it perfect for a weeknight dinner or a special occasion meal.

Ingredients

For the Salsa

• 1 large ripe mango (or 2 small), peeled, pitted, and diced

• 1 avocado, peeled, pitted, and diced

• 1/2 medium jalapeño pepper, seeded if desired, finely chopped

• 3 tablespoons finely chopped red onion

• 1 large lime, juiced

• 1 tablespoon avocado oil or extra virgin olive oil

• 1/4 teaspoon salt

• Freshly cracked black pepper to taste

• 3 tablespoons chopped cilantro

Blackening Spice Mix

• 2 teaspoons smoked paprika

• 2 teaspoons sweet paprika

• 1 teaspoon garlic powder

• 1 teaspoon chili powder

• 1/2 teaspoon cumin powder

• 1 teaspoon kosher salt

• 1 teaspoon freshly ground black pepper

• 1/4 teaspoon cayenne pepper (or more to taste)

For the Fish

• 2 pieces halibut (6-8 oz), skin removed

• 2 tablespoons extra virgin olive oil, divided

• 1 lime, cut into wedges for serving

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Salsa:
   In a medium bowl, combine the diced mango, avocado, red onion, and jalapeño. Pour in the lime juice and avocado oil. Season with salt and pepper to taste. Top with chopped cilantro and mix well. Set aside.

2. Prepare the Blackening Spice Mix:
   In a small bowl, combine the smoked paprika, sweet paprika, garlic powder, chili powder, cumin powder, kosher salt, black pepper, and cayenne pepper. Stir to combine.

3. Cook the Fish:
   Pat the halibut fillets dry with a paper towel. Drizzle 1 tablespoon of olive oil on both sides of the fish and sprinkle the blackening spice mix evenly on both sides. Press the spices lightly into the fish to help them stick.

4. Cook the Fish on the Grill:
   Heat a cast-iron skillet on the grill until it’s very hot. Add the remaining tablespoon of olive oil to the skillet. Once the skillet is piping hot, place the fish fillets in the pan and cook for 2-3 minutes, or until the bottom is nearly blackened but not burned. Carefully flip the fillets and cook for another 2-3 minutes, or until the fish is properly blackened but not overcooked.

5. Serve:
   Remove the fish from the skillet and transfer it to a platter or individual plates. Spoon the mango avocado salsa over the top of the fish. Serve immediately with lime wedges for an extra burst of freshness.

Servings and timing

This recipe serves 2.

• Prep time: 20 minutes

• Cook time: 7 minutes

• Total time: 27 minutes

Variations

• Other Fish: While halibut is a great choice for this dish, you can also use other firm white fish like cod, snapper, or mahi-mahi.

• Spicy Salsa: For more heat, you can add an extra jalapeño or a dash of hot sauce to the salsa.

• Add More Veggies: Feel free to add other fresh ingredients like cucumber, bell pepper, or corn to the salsa for extra texture and flavor.

Storage/reheating

This dish is best served fresh, but you can store any leftover salsa in an airtight container in the fridge for up to 2 days. Reheat the blackened fish gently in a skillet on low heat to avoid overcooking.

FAQs

Can I make the salsa ahead of time?

Yes, you can make the salsa up to a day ahead of time. Just keep it in an airtight container in the fridge. Be sure to add the cilantro just before serving for the freshest flavor.

Can I use a different type of fish?

Absolutely! While halibut works beautifully for this recipe, you can use other white fish such as cod, tilapia, or snapper. Adjust the cooking time depending on the thickness of the fish.

How do I know when the fish is done?

The fish should be blackened on the outside and flaky on the inside. The internal temperature should reach 145°F when measured with a meat thermometer.

Can I cook the fish in a skillet instead of on the grill?

Yes! You can use a cast-iron skillet on the stovetop if you don’t have a grill. Just make sure the skillet is hot before adding the fish to get that perfect blackened crust.

Conclusion

This Blackened Fish with Mango Avocado Salsa is a flavorful and vibrant dish that’s perfect for any occasion. The smoky blackened fish pairs wonderfully with the sweet and tangy salsa, making every bite a burst of flavor. It’s quick, healthy, and absolutely delicious—whether you’re cooking for yourself or impressing guests!