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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 apartment 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 chilis and spices… take a looksy at these unique and incredibly tasty spices to create your very own blackened dish.
This uniquely spiced fish pairs perfectly with naturally sweet asparagus. It's gluten and dairy-free.
Ingredients
- 1 cup spelt flakes
- 1 lb. fresh asparagus
- 2 fillets Mahi-Mahi
- 2 Tbsp. extra-virgin olive oil
- 1/4 cup dried cherries
Spice Rub
- 2 ghost chilis
- 1 tsp. smoked paprika
- 1 tsp. ground thyme
- 1 tsp. ground oregano
- 1/2 tsp. garlic powder
- 1/2 tsp. garlic salt
- 1/4 tsp. truffle salt
- 1/4 tsp. red pepper
- 1/4 tsp. freshly ground black pepper
Instructions
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Heat a cast iron skillet over medium-low heat for 10 minutes.
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Cook spelt flakes according to package.
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Trim ends of asparagus and steam over medium heat for 8-10 minutes or until tender yet still crisp and bright green.
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Meanwhile, grind ghost chilis in a coffee grinder until they form a fine consistency.
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In a medium sized bowl, combine all spice rub ingredients; mix well.
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Coat mahi mahi fillets with 1 Tbsp. olive oil and rub spice mixture onto each fillet.
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Drizzle 1 Tbsp. olive oil onto the sizzling hot skillet and place the mahi mahi fillets 2 inches apart on the skillet.
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Cook both sides until fish is fully cooked to desired consistency.*
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Transfer to serving dishes. Serve hot alongside asparagus and spelt; sprinkle with dried cherries. Enjoy.
It’s hot. It’s delicious and I think I will try it on other meats.
YUM this mahi mahi sounds amazing! I’ve just started cooking “real” fish at home again (i.e. not frozen or shrimp).
Blackened, is my favorite way to eat fish. I just love it, especially when it has a little kick to it:)
I always thought it would be difficult to do my own blackened fish at home. I just might have to try this out some time this week!