Blackened Mahi Mahi with Pineapple Salsa

Chef Paul Smith

4 Mahi fillets

2 T blankening seasoning

3 T olive oil


1 small ripe pineapple, peeled, cored, diced

1/2 red onion, minced

3 T chopped fresh cilantro

Zest and juice of 1 lime

1 poblano pepper, minced

S & P TT


Season mahi and place in a hot pan or hot grill.

Mix all salsa ingredients in a bowl and refrigerate for 30 minutes.

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