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Blackened Mahi And Grilled Corn With Cilantro Butter

Ingredients
For the butter:
  Unsalted butter 4 Ounce, softened
  Limes 2 Small, juiced
  Lime zest 1 Tablespoon
  Kosher salt 1 Pinch
  Cracked black pepper 1 Pinch
For the mango salsa:
  Mangoes 3 Small, peeled and diced
  Sweet onion 1 Small, dice
  Red bell pepper 1 Small, seeded and diced
  Cherry tomatoes 1 Cup (16 tbs), cut in half
  Jalapeno 1 Small, diced and seeded
  Fresh cilantro 1 Cup (16 tbs), chop
For the fish and corn:
  Corn 5 Medium
  Olive oil 4 Tablespoon
  Blackened seasoning 2 Tablespoon
  Mahi mahi 2 Medium (two 6 ounces fillet)
Directions

MAKING:
1. For the Butter: In a small bowl, mix the butter, lime juice, lime zest, salt and pepper.
2. Place the bowl in the refrigerator to cool.
3. For the Salsa: In a large bowl, mix together mangoes, onion, peppers, tomatoes, cilantro, lime juice, salt and pepper until combined.
4. Place the bowl in the refrigerator to cool.
5. For the Fish and Corn: Place the ears of corn directly on a hot grill (450° to 550°).
6. Cook on all sides for 10 to 12 minutes.
7. On a plate, combine olive oil and blackened seasoning and thoroughly coat the mahi mahi on all sides.
8. 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.
9. Once cooked remove the fish and the corn from the grill.
10. Shuck the corn and cut the cob into 3 inch thick slices.

FINALIZING:
11. On one side of the plate lay down a small amount of mango salsa and place the fish right on top.
12. 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.

SERVING
13. Serve as main course.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Global
Course: 
Main Dish
Taste: 
Savory
Method: 
Grilling
Ingredient: 
Mahi Mahi
Interest: 
Easy
Restriction: 
High Fiber, High Protein
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
Servings: 
4

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