Prepare to embark on a culinary journey that will transport your taste buds straight to the sun-soaked Caribbean shores! This Blackened Mahi Mahi with Pineapple Lobster Sauce isn't just a recipe—it's a gourmet experience that combines the bold, smoky char of perfectly blackened fish with a luxurious, creamy sauce that promises to make your dinner guests swoon. Imagine a dish so stunning, it looks like it was crafted by a professional chef, but can be easily recreated in your own kitchen in just 35 minutes!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Caribbean
Serves: 4 servings
Ingredients
- 4 mahi mahi fillets
- 2 tablespoons blackening seasoning
- 1 cup lobster meat, cooked and chopped
- 1 cup pineapple juice
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare the mahi mahi fillets by patting them dry with paper towels to remove excess moisture, ensuring a crisp blackening crust.
- Generously coat each mahi mahi fillet with blackening seasoning, pressing the spice blend evenly onto both sides of the fish to create a complete flavor coverage.
- Heat a cast-iron skillet over high heat until it becomes extremely hot, creating a smoking surface ideal for blackening technique.
- Add a small amount of high-heat oil to the skillet and carefully place the seasoned mahi mahi fillets, cooking for approximately 3-4 minutes on each side until a dark, crispy crust forms and fish is cooked through.
- While fish is cooking, prepare the pineapple lobster sauce by combining pineapple juice and heavy cream in a saucepan over medium heat.
- Simmer the sauce, stirring continuously, until it reduces and thickens slightly, approximately 5-7 minutes.
- Fold in the cooked, chopped lobster meat into the sauce, seasoning with salt and pepper to taste.
- Remove blackened mahi mahi from skillet and let rest for 2-3 minutes to allow juices to redistribute.
- Plate the fish by spooning the pineapple lobster sauce around and over the fillets.
- Garnish with fresh chopped cilantro and serve immediately while hot.
Tips
- Ensure your cast-iron skillet is scorching hot before adding the fish to achieve that signature dark, crispy crust.
- Pat the mahi mahi fillets completely dry before seasoning to help the blackening spices adhere and create a perfect crust.
- Use high-heat oil like grapeseed or avocado oil for the best searing results.
- Don't overcrowd the pan—cook fillets in batches if necessary to maintain high heat.
- Let the fish rest after cooking to help retain its moisture and ensure even cooking.
- For an extra flavor boost, consider making your own blackening seasoning blend.
- Choose fresh, high-quality mahi mahi and lobster for the most authentic taste experience.
- Serve immediately to enjoy the optimal texture and temperature of both fish and sauce.
Nutrition Facts
Calories: 340kcal
Carbohydrates: 8g
Protein: 41g
Fat: g
Saturated Fat: g
Cholesterol: 160mg
