1ripe large mango, or two smallpeeled, pitted and diced
1avocadopeeled, pitted and diced
1/2medium jalapeno pepperseeded if desired, finely chopped
3tablespoonsfinely chopped red onion
1large limejuiced
1tablespoon avocado oil, or extra virgin olive oil
1/4teaspoonsalt
freshly cracked black pepper to tasteto taste
3tablespoonschopped cilantro
Blackening Spice Mix
2teaspoonssmoked paprika
2teaspoonssweet paprika
1teaspoon garlic powder
1 teaspoonchili powder
1/2teaspooncumin powder
1teaspoonkosher salt
1teaspoonfreshly ground black pepper
1/4teaspooncayenne pepperor more to taste
For the Fish
2pieceshalibut6-8 ounce skin removed
2Tablespoonsextra virgin olive oildivided
1lime, cut in wedges for serving
Instructions
Make the salsa. Chop the mango, avocado, and finely dice the jalpeño and red onion. Place the mango, avocado, red onion and jalapeño in a medium bowl. Pour in the lime juice and oil. Season with salt and pepper to taste and top with chopped cilantro. I like to dice everything quite small but this isn't necessary.
In a small bowl, mix together all the spices.Place a cast iron skillet on the grill and turn the grill to very high. Pat fish dry and drizzle with 1 tablespoon oil on both sides. Sprinkle the spice mixture on both sides of the fish and press lightly so the spices stick.
When the skillet is piping hot, add the remaining 1 tablespoon oil. Place the fillets in the skillet and cook for 2 to 3 minutes or until the bottom is almost black but not burned. Carefully flip and cook another 2-3 minutes or until the fillets seemed properly blackened but not overcooked.
Remove fish from pan and place onto a large platter or individual plates. Spoon mango-avocado salsa over top and serve immediately.