- 2 fresh or frozen Mahi Mahi fillets
- 2 tablespoons extra virgin olive oil
- 2 teaspoons cajun seasoning (more if you like it hot)
- Dash of cayenne pepper
- Salt and ground black pepper to taste
- 1 cup chopped mango
- ½ teaspoon finely chopped jalapeno peppers
- ¼ cup chopped red onion
- ¼ cup chopped cilantro
- 5 grape tomatoes, quartered
- Combine 1 cup chopped mango, 1 teaspoon finely chopped jalapeno peppers, 1/4 cup chopped red onion, 1/4 cup chopped cilantro, and a few halved grape tomatoes in a bowl. Squeezed juice of 1 lime over mixture. Stir together and let sit for 20-30 minutes.
- Heat a non-stick pan with a fitting lid over medium high heat and swirl extra virgin olive oil twice around the pan.
- Coat the Mahi Mahi thoroughly on both sides with a dash of olive oil, followed by the cajun seasoning, cayenne pepper, salt, and ground back pepper.
- Once the oil is hot, place in pan and cover, which locks in the heat and tenderness of the fish and creates a slight crunch on the outside.
- Blacken about 2-3 minutes per side, flipping once, until fish is cooked through. Thicker fish filets may take 4-5 minutes per side.
- Remove fish from the pan. Plate and top with mango salsa and serve immediately.