Blackened Mahi Salad
The Horseradish in this recipe is what makes it different from other seafood salads. Be sure to add plenty.This recipe would work equally as well with any type of seafood, including lobster and shrimp.
For a slight change in flavor, I quite often use either a little Malt Vinegar, or a couple of teaspoons of Sweet Pepper Relish, or both. Another variation would include a little bit of soy sauce, then wrap it in rice paper, for a version of Summer Rolls.
- 1 Pound Mahi Mahi
- Vegetable Oil
- 2 Tablespoons Butt Kickin' Blacken, Original Recipe
- 2 Tablespoons Vegetable Oil, for frying
- 2 Tablespoons Butter, for frying
- 1/3 Large Red Bell Pepper
- 2 Tablespoons Capers
- 1/3 Medium Vidalia Onion
- 1 Tablespoon Horseradish
- 1 Tablespoon Lemon Juice
- 1/4 Cup Hellman's Mayonnaise
- Salt and Pepper, to taste
- 1 Teaspoon Butt Kickin' Blacken, Original Recipe, to taste
1. Prepare the Mahi by first cutting out the blood stripe, then rinsing in cold water, and drying. Coat the Mahi with oil, then rub in a lot of blacken.
2. Place the oil, and butter in a medium / hot frying pan. When the butter is melted and the pan is hot, place the fish into the pan. Cook until it's done on the first side, testing for doneness by sticking the edge of a spatula in and twisting. Flip the fish over and continue cooking until it's done. About 7 - 10 minutes total, depending upon how thick the fish is, and hot your pan is.
Blackened Mahi Salad
Jamaican Jerked Shrimp on Rice
Coconut / Citrus Rice
3. When the fish is done, place it on a platter to cool.
4. As the Mahi is cooling, mix up the other ingredients in a bowl. Cut the Mahi into small pieces, and gently fold it into the dressing. Taste the dressing for both horseradish, and lemon, and adjust if it needs it. I served this on Wasabi Rice Crackers.