Blackened Dolphin with Chimicurri sauce.

dolphin fish fillets

🥗Healthier: tofu

💰Cheaper: tilapia

Tofu is a plant-based option, while tilapia is a more affordable fish alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is often less expensive.

Prepare 1/3 cup each of chopped cilantro and parsley, with a rough chop being fine.

In a bowl, prepare 2 teaspoons of minced garlic and 3 tablespoons of minced red onion.

Combine the chopped cilantro, parsley, minced garlic, and minced red onion in the bowl.

Add 3/4 cup of extra virgin olive oil, 2 tablespoons of red wine vinegar, 1/2 teaspoon of salt, 1/4 teaspoon of crushed red pepper flakes, and 1/4 teaspoon of fresh ground black pepper to the bowl and mix well to create the chimichurri sauce.

Brush melted butter on both sides of the mahi mahi fish fillets.

Season the fish lightly with Chef Paul Prudhomme's blackened seasoning on both sides.

Heat the skillet until it's good and hot.

Add the seasoned mahi mahi to the skillet and cook for about 2 to 2.5 minutes on each side, adjusting time if the fish is thicker.

Remove the fish from the skillet once cooked and serve with the chimichurri sauce on top.

Cooking Techniques

Equipment Needed

Spice Level: