RAGIN CAJUN BLACKENED MAHI MAHI WITH RICE AND BLACK BEANS AND TOMATO, AVOCADO, AND CORN SALSA
![F2BA387F-B924-4823-A632-CAA2B7819BC3_1_201_a F2BA387F-B924-4823-A632-CAA2B7819BC3_1_201_a](https://www.dishofftheblock.com/wp-content/uploads/2022/01/F2BA387F-B924-4823-A632-CAA2B7819BC3_1_201_a-1024x768.jpeg.webp)
Ingredients
The Rice and Beans:
1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 cups cooked white rice
1, 15-ounce can black beans, drained and rinsed
1 teaspoon cumin
1 teaspoon Dish off the Block Ragin’ Cajun Spice Blend
½ teaspoon salt
2 tablespoons fresh lime juice
The Salsa:
1-pint cherry or grape tomatoes, cut in quarters
1 small onion, chopped
2 cloves garlic, minced
¼ cup fresh cilantro leaves, chopped
1 avocado, chopped
1 cup frozen corn, thawed
Juice from one lime
¼ cup olive oil
1 tablespoon sugar
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon cumin
The Fish:
1 ½ – 2-pounds mahi mahi filets, skinned (or other white fish such as snapper, haddock, grouper, halibut, sea bass, etc…)
1 ½ – 2 tablespoons Dish off the Block Ragin’ Cajun Spice Blend
3 tablespoons olive oil
Instructions
To make the rice and beans, heat the olive oil in a large deep skillet over medium high heat and cook the onions and garlic until soft and fragrant, about 3 minutes. Add the rice, beans, cumin, Cajun spice, salt, and lime juice to the pan and stir to coat. Cook for 3 more minutes, stirring frequently. Keep warm until ready to serve.
To make the salsa, combine all of the ingredients together in a bowl and toss to combine. As you prepare the fish, toss occasionally to help the flavors marry.
To prepare the fish, pat the filets dry with paper towels and then coat on both sides with the Cajun seasoning, rubbing the spices into the fish. The more Ragin’ Cajun you use, the spicier the fish will be.
Heat the olive oil in a large non-stick skillet over medium high heat. Place the fish in the hot oil, top-side-down. Cook for 2-3 minutes until golden brown. Flip and cook for 2-3 minutes on the other side until a fork slides easily in and out of the center of the fish. Timing will depend on the thickness of the filets. Do not overcook.
Serve the fish over the rice, topped with the yummy salsa.
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