Pan-seared, paprika-crusted mahi-mahi served over buttery black beans with a side of quick-pickled cabbage, corn, and carrots. Topped with a sweet pepper, mango, and peach salsa fresca.

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Mahi Mahi

The star of the dish, Mahi Mahi, known for its firm, white flesh and mild, sweet flavor, takes center stage. When properly cooked, it achieves a beautiful golden-brown crust while remaining moist and flaky inside. The natural sweetness of the fish is subtly enhanced by the seasoning, creating a versatile canvas for the accompanying elements.

Black Beans

Providing a comforting and substantial base, the black beans offer a creamy texture and a rich, earthy flavor. They are an excellent source of protein and fiber. Whether canned for convenience or dried for deeper flavor, their gentle preparation ensures they complement, rather than overpower, the delicate fish.

Quick Pickle Brine

This element is the dish’s secret weapon, offering a burst of refreshing acidity that cuts through the richness of the fish and beans. The simple concoction of water, vinegar, salt, and sugar creates a balanced brine that rapidly transforms fresh vegetables into crisp, tangy morsels. The vibrant acidity of the pickles awakens the palate, providing a delightful contrast in every bite.

Paprika

Specifically, smoked paprika plays a crucial role in deepening the flavor profile of the Mahi Mahi. Its smoky, slightly sweet notes resonate beautifully with the fish, adding a layer of complexity and warmth that elevates the dish beyond mere simplicity.

TIPS & TRICKS FOR THE BEST MAHI MAHI AND BLACK BEANS

How to adjust the quick pickle brine to your likes

A quick pickle brine is incredibly versatile and can be customized to complement your mahi-mahi perfectly. The basic ratio is typically 1 part vinegar to 1 part water, plus salt and sugar to taste. For a sweeter brine, increase the sugar; for a more tart flavor, add more vinegar or a squeeze of citrus juice like lime or lemon. 

Experiment with different vinegars – apple cider vinegar offers a fruity tang, rice vinegar is milder, and white wine vinegar provides a crisp, bright note. Beyond the basics, consider infusing your brine with aromatics. Thinly sliced red onion or shallots add a gentle bite, while fresh dill, cilantro, or parsley can brighten the flavor profile.

For a hint of warmth, try a few peppercorns, coriander seeds, or a pinch of red pepper flakes for a subtle kick. Remember to taste as you go and adjust until you achieve your desired balance of sweet, sour, and savory.

How to make delicious black beans

The key to flavorful beans lies in the aromatics: sauté finely diced onion, bell pepper, and garlic until softened before adding them to the pot. A bay leaf, a pinch of cumin, and a dash of oregano are classic additions that deepen the flavor. For a richer taste, you can also add a smoked ham hock or a piece of bacon to the pot (remove before serving if desired). Simmer the beans gently until tender, adding more liquid as needed. Season generously with salt and pepper towards the end of cooking, as salting too early can toughen the bean skins. A squeeze of lime juice or a spoonful of chopped fresh cilantro at the end can brighten the flavors considerably

How to get a great sear on fish

Achieving a perfect sear on fish, like mahi-mahi, creates a beautiful golden-brown crust and locks in moisture. The most crucial elements are a hot pan, dry fish, and sufficient oil. First, pat your mahi-mahi fillets thoroughly dry with paper towels. Any moisture on the surface will create steam, preventing a crisp sear. Choose a heavy-bottomed pan, such as cast iron or stainless steel, and heat it over medium-high heat until it’s very hot, almost smoking.

Add a high smoke point oil, like canola, grapeseed, or avocado oil, just enough to coat the bottom of the pan. Once the oil shimmers, carefully place the fish skin-side down (if applicable) or presentation-side down in the hot pan.

Don’t overcrowd the pan, as this will lower the temperature and prevent a good sear. Allow the fish to cook undisturbed for 2-4 minutes, or until a deep golden-brown crust forms and the edges begin to turn opaque. Resist the urge to move or peek at the fish prematurely! Flip gently and cook for another 2-3 minutes, or until the fish is cooked through and flakes easily with a fork.

Can you portion and store this recipe for later?

Yes, this mahi-mahi recipe can be portioned and stored for later, though some components will store better than others. The cooked mahi-mahi itself is best consumed fresh for optimal texture and flavor, but leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently to avoid drying it out. 

The quick pickle brine, if made separately, can be stored in a sealed jar in the refrigerator for up to a week, allowing you to use it at a later time. 

Cooked black beans are excellent for meal prepping; they can be stored in an airtight container in the refrigerator for 4-5 days, or frozen for up to 3 months. If freezing, portion them into individual servings for easy thawing. When reheating frozen beans, add a splash of water or broth to maintain moisture.

Why did my garlic turn green? Is it safe to eat?

It’s a common and sometimes startling phenomenon to see garlic turn green or blue. This color change is perfectly normal and happens due to a chemical reaction. Garlic contains sulfur compounds and enzymes. When these compounds are exposed to acidic ingredients (like vinegar in a brine or citrus juice), varying temperatures, or even certain minerals in water, they can react to form isoallixin, which has a blue-green pigment. 

The garlic is still absolutely safe to eat and the flavor won’t be negatively impacted, though some people find the appearance unappetizing. To minimize the chance of garlic turning green, try adding garlic later in the cooking process if using acidic ingredients, or use fresh garlic that hasn’t been exposed to light or varying temperatures for too long.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Mixing Bowl

Measuring Spoons

Cast iron skillet

Small stock pot

Chef Knife

Cutting Board

SIMILAR INGREDIENTS TO

MAHI MAHI & MUSCLE SPAGHETTINI

Southern Sweet Corn & Mussels

Buttery Cod & Stone Ground Sweet Potato

ENJOY THIS RECIPE WITH

Roasted Turkey + Poblano Cheese and Rice Casserole

Spinach Salad, Lemon Croutons & Peppery Blended Arugula Vinegarette

Chef’s Salad + Golden Ranch

RECIPE

Mahi-Mahi w/ Peach-Mango Salsa & Black Beans

Pan-seared, paprika-crusted mahi-mahi served over buttery black beans with a side of quick-pickled cabbage, corn, and carrots. Topped with a sweet pepper, mango, and peach salsa fresca.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Ingredients Method

Ingredients

  

• For the Mahi Mahi:
• 4 Mahi Mahi fillets
• 2 Tbsp paprika
• 1 tsp black pepper
• 1 Tbsp garlic powder
• 1 tsp cayenne pepper
• Salt to taste
• For the Peach Mango Salsa:
• 2 yellow sweet peppers diced
• 2 Tbsp cilantro minced
• Juice and zest of 1 lime
• 1 tsp salt
• 1 mango diced
• 1 peach diced
• 1 tsp cayenne pepper
• For the Black Beans:
• 2 cups black beans softened
• 2 Tb Oil
• 4 Tbsp butter to finish at the end
• 1 yellow onion chopped
• 1 carrot minced
• 1 celery stalk minced
• 1-2 jalapenos minced
• 7 garlic cloves minced
• 1 bay leaf
• 1 tsp cumin
• 2 tsp black pepper
• 1 Tbsp garlic powder
• Water or stock as needed
• For the Quick Pickle Cabbage:
• 1 Tbsp salt
• 1 tsp white sugar
• 1 cup white vinegar
• 1/2 cup water
• 1/4 cup cabbage thinly shaved
• 1/2 red onion sliced
• 2 serrano peppers sliced

Method

 

1. Prepare the Quick Pickle: In a small saucepan, heat the vinegar, water, and salt. Stir until steam begins to form. Pour the hot liquid over the thinly shaved cabbage, sliced red onion, and serrano peppers. Cover with plastic wrap and let sit for at least 10 minutes, or overnight for best results.
2. Make the Peach Mango Salsa: In a medium bowl, combine all salsa ingredients. Stir well and chill in the refrigerator until ready to serve.
3. Cook the Black Beans: In a large pot or Dutch oven, add in oil over medium heat. Add the chopped yellow onion, minced carrot, minced celery, minced jalapenos, and minced garlic. Sauté for 5 minutes, or until the vegetables are softened. Add the black beans and enough water or stock to cover them. Season with the bay leaf, cumin, black pepper, and garlic powder. Bring to a boil, then reduce heat to a simmer. Cook for 1 hour, stirring occasionally and lightly mashing some of the beans to create a creamy texture. Finish with an additional tablespoon of butter, if desired.
4. Sear the Mahi Mahi: While the beans are simmering, combine the paprika, black pepper, garlic powder, cayenne pepper, and salt in a small bowl. Pat the Mahi Mahi fillets dry with paper towels. Season both sides of the fillets generously with the spice mixture. Heat a preheated skillet over medium-high heat. Sear the fish for 4 minutes on each side, or until golden brown and cooked through. Add a knob of butter to the pan during the last few minutes of cooking and baste the fish.
5. Assemble and Serve: To plate, spoon a generous portion of the black beans onto the bottom of each serving plate. Top with a seared Mahi Mahi fillet. Add a scoop of the peach mango salsa and a spoonful of the crunchy quick-pickled vegetables. Drizzle a little of the vinegar brine from the quick pickle over the dish for added flavor.

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