Blackened Mahi with Pineapple Salsa

Time: 30 minutes Servings: 4

Ingredients

4 4-ounce Mahi Mahi fillets

1 tablespoon olive oil

1 teaspoon paprika

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

1/2 teaspoon oregano

1/4 teaspoon thyme

Pineapple Salsa:

1 1/2 cups diced pineapple

1 jalapeno, seeded and finely chopped

4 tablespoons red onion, finely chopped

8 grape tomatoes, diced

1/2 lime, juiced

2 tablespoons fresh cilantro, chopped

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

Preheat oven to 425°F.
Line a sheet pan with parchment paper or foil.
In a bowl, combine salsa ingredients and gently stir. Set salsa aside so flavors can develop.
In a different bowl, combine paprikas, garlic powder, onion powder, salt, black pepper, cayenne, oregano, and thyme.
Brush fish with olive oil. Then, coat both sides with seasoning.
Bake 15-20 min, until it's cooked through (145°F internal). Broil 1-2 min if desired for color.
Top Mahi with pineapple salsa and enjoy.

Swap pineapple for mango, or do half and half.
Storage: store leftovers in an airtight container in the refrigerator for up to 2 days.
Photo credit: slenderkitchen.com