Table 36 Cigars Chef's Table - Blackened Mahi MahiThis month we’re going to some lighter fare for the Chef’s Table.  However, this dish has plenty of flavor to stand up to the Fellowship blend.  The aggressive spice of the blackened fish is offset by a nutty, sweet salsa.  All of these flavors are also echoed in the cigar.  The delicacy of the fish is lost just a little in all the other flavors, but the meal is still excellent.



Blackened Mahi Mahi

4 6oz. Mahi Mahi Filets

1 oz. Cajun Seasoning

1 Tblsp. Butter, Melted

Roasted Pineapple Salsa

1 cup pineapple, diced

1 tsp. mint, chopped

1 tsp. basil, chopped

1/2 Tblsp. Jalepeno, chopped

1/2 Tblsp. Shallot, chopped

1 tsp. Sugar

Salt and Pepper


Roast the pineapple on a cookie sheet in a 400° F oven for 15 min.  Combine with mint, basil, shallot, jalepeno, and sugar.  Season with salt and pepper.

Brush fish with melted butter and coat with cajun seasoning.  Sear in a cast iron pan for 2-3 minutes per side.

Top with salsa and serve.


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