Last night I purchased Mahi-Mahi at my local fish market and created a deliciously ‘Blackened’ dish…yes, the smoke alarm surely went off and my tiny Manhattan apt was surely smokin’, hehe, but it was worth it…succulent and spicy…just the way I like it.
I opted to create my ‘Blackened’ rub by reaching for my magnetic spice rack and tossed together the delectable Marx Foods ghost chili’s and spices that are sold in my Open Sky shop…take a looksy at these unique and incredibly tasty spices in my shop to create your very own blackened dish.
- 2 ghost chilis
- 1 tsp. smoked paprika
- 1 tsp. ground thyme
- 1 tsp. ground oregano
- 1/4 tsp. truffle salt
- 1/2 tsp. garlic powder
- 1/2 tsp. garlic salt
- 1/4 tsp. red pepper
- 1/4 tsp. black pepper
- 2 Mahi-Mahi fillets
- 2 Tbsp. olive oil
- 1 cup spelt flakes
- 1 lb. fresh asparagus
- 1/4 cup dried cherries
- Heat a cast iron skillet over medium-low heat for 10 minutes.
- Cook spelt flakes according to package.
- Trim ends of asparagus and steam over medium heat for 8-10 minutes or until tender yet still crisp and bright green.
- Meanwhile, grind ghost chili’s in a coffee grinder until they form a fine consistency.
- In a medium sized bowl, combine all spice ingredients; mix well.
- Coat mahi mahi fillets with 1 Tbsp. olive oil and rub spice mixture onto each fillet.
- Drizzle 1 Tbsp. olive oil onto the sizzling hot skillet and place the mahi mahi fillets 2 inches apart on the skillet.
- Cook both sides until fish is fully cooked to desired consistency.
- Note: Because the skillet is piping hot, there will be a great amount of smoke generated, but don’t let this scare you as this will create a delectable blackened fish.
- Transfer to serving dishes. Serve hot alongside asparagus and spelt.
- Sprinkle with dried cherries.