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Blackened Mahi Mahi
27

Transport your taste buds to the Cayman Islands with this fresh, tropically-inspired Mahi Mahi recipe. A blackened spice mix adds incredible texture and Caymanian kick to this mild white fish, which becomes wonderfully tender when prepared properly. Not to mention, it’s a fabulous source of lean protein, providing you with the nutrition your body needs without compromising flavor. Paired with a roughly chopped cauliflower tabbouleh salad and vibrant mango salsa, this dish combines some of Cayman’s most celebrated local ingredients – fresh fish, juicy mango, zesty cilantro and spicy Fresno chili – and mixes them up into one easy and delicious dish. 

By Alex Menegon 
Chef de Cuisine, Ristorante Pappagallo

This meal is part of our Eat like a Local Cayman Islands Sweepstake! Your purchase enters you for a chance to win a 6-night stay for two in the culinary capital of the Caribbean. For complete sweepstakes details and to enter without a purchase, click here.

  • Est. Cooking Time: 45 min
  • Allergens: Dairy, Fish
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Riesling
  • IPA

INGREDIENTS:

  • Butter
  • Cauliflower Florets
  • Fresno Chile
  • Cilantro
  • Fresh Parsley
  • Lemon
  • Mango
  • Shallots
  • Orange
  • Mahi Mahi
  • Blackening Seasoning

EQUIPMENT YOU'LL NEED:

  • Medium Bowl
  • Medium Heatproof Bowl
  • Medium Sauté Pan

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil
Blackened Mahi Mahi
Blackened Mahi Mahi
Blackened Mahi Mahi

Blackened Mahi Mahi

with Cauliflower Tabbouleh and Mango Salsa

27

From Cayman Islands

Transport your taste buds to the Cayman Islands with this fresh, tropically-inspired Mahi Mahi recipe. A blackened spice mix adds incredible texture and Caymanian kick to this mild white fish, which becomes wonderfully tender when prepared properly. Not to mention, it’s a fabulous source of lean protein, providing you with the nutrition your body needs without compromising flavor. Paired with a roughly chopped cauliflower tabbouleh salad and vibrant mango salsa, this dish combines some of Cayman’s most celebrated local ingredients – fresh fish, juicy mango, zesty cilantro and spicy Fresno chili – and mixes them up into one easy and delicious dish. 

By Alex Menegon 
Chef de Cuisine, Ristorante Pappagallo

This meal is part of our Eat like a Local Cayman Islands Sweepstake! Your purchase enters you for a chance to win a 6-night stay for two in the culinary capital of the Caribbean. For complete sweepstakes details and to enter without a purchase, click here.

Difficulty
Easy
Spiciness
Mild
Time
45 mins

Suggested Pairings

Riesling
IPA
Ingredients
Allergens
From Your Kitchen
Nutrition Facts
  • Butter
  • Cauliflower Florets
  • Fresno Chile
  • Cilantro
  • Fresh Parsley
  • Lemon
  • Mango
  • Shallots
  • Orange
  • Mahi Mahi
  • Blackening Seasoning
  • Dairy
  • Fish
Extra ingredients
  • Salt
  • Black Pepper
  • Olive Oil
Equipment
  • Medium Bowl
  • Medium Heatproof Bowl
  • Medium Sauté Pan
Ingredients
  • Butter
  • Cauliflower Florets
  • Fresno Chile
  • Cilantro
  • Fresh Parsley
  • Lemon
  • Mango
  • Shallots
  • Orange
  • Mahi Mahi
  • Blackening Seasoning
Allergens
  • Dairy
  • Fish
From Your Kitchen
    Extra Ingredients
  • Salt
  • Black Pepper
  • Olive Oil
  • Equipment
  • Medium Bowl
  • Medium Heatproof Bowl
  • Medium Sauté Pan
Nutrition Facts

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