So when I spotted mahi-mahi on sale at the Sunflower market (wild from Peru) this week, I could resist trying to recreate a Denver-version of one of our favorite meals in Maui. I wasn’t brave enough to dare the mango-habanero salsa, I figured I’d stick with a safer pineapple salsa instead. Habaneros scare me, I’m not gonna lie. Paired with a homemade blackening seasoning, and this fish was as good as it possibly could be on the mainland. And it was incredibly easy! And the blackening seasoning was perfect – just the right amount of spicy!
The recipe is threefold, so I’ll list the blackening seasoning, then the salsa, then how to prepare the fish itself, k? 
courtesy of About.com
2 tsp paprika
4 tsp dried leaf thyme
2 tsp onion powder
2 tsp garlic powder
1 tbsp sugar
2 tsp salt
2 tsp pepper
1 tsp cayenne
1 tsp oregano
3/4 tsp cumin
1/2 tsp nutmeg
Combine ingredients in small plastic storage container. Shake well to combine. Shake before each use.
Pineapple Salsa
adapted from Sing for your Supper
1 cup fresh pineapple (about 1/4 of the pineapple)
1/2 cup cherry tomatoes, quartered (about half a pint)
1/4 chopped red onion
2-3 tbsp lime juice
1/2 tsp salt
Mix all ingredients in a bowl, taste for seasoning. Chill for 1 hour.
(I omitted the jalapeno because I didn’t want it to be too spicy wtih the already-spicy fish. Feels free to add it back in!)
Blackened Mahi-mahi
1 lb mahi-mahi filets (about 4 oz each)
2-3 tbsp blackening seasoning
pineapple salsa
Coat mahi generously with seasoning. Preheat grill to high. Grill over direct high heat for 8-10 minutes, turning halfway through. Remove from grill, top with salsa.
Enjoy!
