Blackened Mahi Mahi with Summer Salsa

This is one of those dishes that looks and sounds fancy but it is secretly super easy to make.  You can use a different fish in this recipe such as Snapper as well as play around with different fruits in your salsa.  Peaches and mango would also make a great salsa.  The heat from the blackening seasoning with the fresh sweetness of the fruit salsa is a perfect match, but if you don't like the spice of the blackening seasoning, you can also leave it out!

No fresh fruit for the fruit salsa?  We also love the Coconut Mango Pepper sauce at The Fresh Market with this fish.

Ingredients:
1 fresh Mahi Mahi (or similar fish) filet per person (choose filets that are similar same size/thickness)
Blackening Seasoning (we use Chef Paul Prudhomme's Blackened Redfish Magic Seasoning Blend)
1-2 tablespoons butter (depending on if you have 2-4 filets)
1-2 tablespoons olive oil  (depending on if you have 2-4 filets)

Salsa:  
1 large cube of seedless watermelon per filet, diced small
1/4 slice of cored pineapple per filet, diced small
2 lime slices
Pinch of mint, finely chopped (if you have it)

Preparation:
First, mix the diced watermelon, pineapple, and mint together.  Squeeze in lime juice and mix.  Refrigerate salsa until ready to use.
Place fish on a plate and pat dry on both sides.
Season each side well with blackening seasoning.
Heat oil and butter in a skillet until butter begins to brown and pan is very hot.
Place fish in the pan and cook 2-3 minutes per side depending on thickness of fish.
Flip and repeat on the other side. 
**Note:  If cooking really thick filet, check to make sure flesh is white and cooked though and immediately remove from pan to avoid over cooking.
Remove the fish to plates and serve with salsa on top or on the side.