Today's recipe is for blackened mahi mahi, made with a Cajun spice run and served with chunky peach, tomato and basil salsa.
2 mahi mahi fillets
1 jalepeno pepper
1 Vidalia onion
pre-made Cajun spice rub
There are no precise amounts for the ingredients in the salsa, but it is wise to make it before handling the fish.
Rough chop and combine equal amounts of peaches and tomatoes in a mixing bowl.
Add a little minced, de-seeded jalapeno pepper, some chopped basil, and little bit of finely diced Vidalia onion.
Squeeze the juice from about 1/2 lime into the mixture, and add in a couple tablespoons of neutral tasting vegetable oil.
Toss to combine.
If mahi mahi fillets aren't available, the same recipe will work with a fish like tilapia.
Pre-made Cajun spice rubs tend to be a bit on the salty side, so it is not necessary to season the mahi mahi separately with salt.
Instead, rub the mahi mahi with a light coating of vegetable oil before seasoning the fillets generously on both sides with the spice rub.
Turn the stove to medium high heat underneath a cast iron skillet, but don't add any oil to the pan.
Once the pan is hot, add the mahi mahi, and cook it evenly on both sides, carefully flipping it back and forth.
This technique works best with thinner fillets. Also, it may get smoky in the kitchen, so it is wise to turn on the hood fan, or even cook the fillets outside on the grill.
When the fish is cooked through, serve it up with some salsa right over the top.