Cuban Easy Blackened Mahi Mahi
- 1.5 teaspoons Goya Adobo with Habanero
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon ground ginger
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ground red pepper
- 2 tablespoons olive oil
- 1 tablespoon Maggi liquid smoke seasoning
- 4 mahi mahi fillets (100g each)
- Butter based grilling spray
- 1 can chopped Tomatoes, drained, chopped
- 3 tablespoons Tropical Sun mango chilli sauce
- 1 can Goya black beans
- 1 jalapeno pepper, seeded, chopped or 3 tablespoons Goya jalapeno slices
- 1/2 cup chopped red onion
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon minced garlic
- 1 lime, juiced
- Combine the adobo, the garlic powder, dried oregano, ground ginger, smoked paprika, salt and black and red peppers in small bowl. Stir in olive oil and liquid smoke to make a saucy paste; divide mixture in half and set aside one portion.
- Brush half of the paste on fish fillets; set aside. Lightly spray grill or grill pan. Heat to high heat; when hot, add fish and cook 3 to 4 minutes per side, turning once.
- Meanwhile, combine drained tomatoes, mango sauce, jalapeño, red onion, cilantro paste, the garlic and lime juice in medium bowl; set aside.
- Remove fish from grill once it flakes easily with a fork. Brush remaining paste on cooked fish. Serve with mango salsa over a bed of heated black beans.
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