Blackened Mahi-Mahi with Pineapple Pepper Jelly Salsa (no sugar added)

pepper jelly

🥗Healthier: homemade fruit salsa

💰Cheaper: store-bought fruit preserves

Homemade fruit salsa can be fresher and lower in sugar.

mahi-mahi fillets

🥗Healthier: tilapia

💰Cheaper: catfish

Tilapia is a leaner option, while catfish is often less expensive.

Chop red peppers and onions finely using a chopper.

Chop pineapple tidbits into smaller pieces for a saucier texture.

Prepare blackened seasoning with garlic, paprika, black pepper, red pepper, and salt, adjusting to taste.

Heat a cast iron skillet until it's very hot.

Add a little butter to the skillet to melt.

Add olive oil to the skillet to prevent sticking.

Place mahi-mahi fillets in the hot skillet and season one side with blackened seasoning.

Add chopped peppers and onions to the skillet.

Add some pineapple pepper jelly to the pan.

Cook the mahi-mahi on one side until blackened, then flip to check for doneness.

Check the internal temperature of the fish, aiming for 150 degrees.

Reduce the heat if the fish is blackening too much before it's cooked through.

Taste the salsa to ensure the onions and peppers are not raw, and adjust seasoning if necessary.

Once the fish is done, remove it from the skillet and let it rest.

Serve the mahi-mahi topped with the pineapple pepper jelly salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens