Blackened Mahi Mahi with Pepper Jelly, Creamed Spinach & Crispy Polenta Cakes

This is a study in intentional contrast. Bold blackened spice meets controlled sweetness, rich creaminess gets balanced by acidity, and crisp texture grounds the plate so every bite feels complete. It’s restaurant-style cooking that works because every element has a job.

Prep Time: 15 minutes | Cook Time: 25 minutes | Serve Size: 2–3 servings

Ingredients

Creamed Spinach

• 1 tablespoon butter

• 2 cloves garlic, minced

• 6 ounces fresh spinach

• ½ cup heavy cream

• ¼ cup grated parmesan

• Salt and white pepper, to taste

• Pinch of nutmeg (optional)

Crispy Polenta Cakes

• 1 cup stone-ground yellow cornmeal

• 3 cups chicken stock

• 1/2 cup heavy cream

• 2 tbsp unsalted butter

• 1/2 cup grated Parmesan cheese

• Salt and white pepper to taste

• Grapeseed oil for searing

Blackened Mahi Mahi

• 2 mahi mahi fillets (6–8 oz each)

• 2 tablespoons olive oil or melted butter

Blackening Spice Blend

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon dried thyme

• ½ teaspoon dried oregano

• ½ teaspoon cayenne (adjust to taste)

• ½ teaspoon kosher salt

• ½ teaspoon cracked black pepper

Pepper Jelly Glaze

• ⅓ cup pepper jelly (red or jalapeño)

• 1 tablespoon apple cider vinegar or lemon juice

• 1 tablespoon water

Instructions

1. Polenta Cakes

Set the Polenta: Bring stock to a boil; whisk in cornmeal. Simmer on low for 20 minutes, stirring frequently. Fold in cream, butter, and Parmesan. Pour into a greased square dish (1-inch depth) and chill for at least 2 hours until firm.

In a bowl, combine chilled polenta with beaten egg and Parmesan. Form into cakes about ½–¾ inch thick. Heat butter or oil in a skillet over medium heat. Sear cakes for 3–4 minutes per side until golden, crisp, and lightly caramelized. Keep warm.

2. Creamed Spinach

Melt butter in a skillet over medium heat. Add garlic and cook just until fragrant.
Add spinach and cook until fully wilted. Stir in cream and allow it to reduce slightly before adding Parmesan.
Season with salt, white pepper, and nutmeg if using. Remove from heat.

3. Pepper Jelly Glaze

In a small saucepan, combine pepper jelly, vinegar, and water.
Simmer gently for 2–3 minutes until smooth, glossy, and spoonable. Set aside.

4. Blackened Mahi Mahi

Pat the mahi mahi dry and lightly coat with oil or butter.
Mix the blackening spices and season both sides generously.

Heat a cast-iron skillet until very hot.
Sear the fish for 3–4 minutes per side until a deep, smoky crust forms and the fish is just cooked through.
Brush with pepper jelly glaze during the final minute of cooking.

Chef Notes

“Blackening is about patience and heat control. Let the crust develop before flipping—the fish will release naturally when it’s ready. Rushing this step sacrifices both texture and flavor.”

Did You Know?

Pepper jelly works especially well with blackened foods because it does two things at once: sugar rounds out aggressive spice, while vinegar adds acidity that keeps rich elements from feeling heavy.

Flavor Notes

The blackened mahi mahi delivers a smoky, assertive heat that anchors the dish and provides depth from the first bite. The pepper jelly glaze softens that intensity with subtle sweetness, while its acidity sharpens the flavors and keeps the spice from lingering too long on the palate.

The creamed spinach adds a rich, savory layer that smooths out the heat and sweetness, acting as a bridge between bold and comforting. Beneath it all, the crispy polenta cakes provide structure and contrast—their crisp exterior and creamy interior absorb the glaze and cream, tying the plate together so each component enhances the next rather than competing.

The result is a balanced, composed dish where heat, sweetness, richness, and texture work in harmony, creating a finish that feels indulgent but controlled.

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