Thaw mahi filets in refrigerator overnight (or under cold running water in sealed package).
Open fish and pat completely dry with paper towels.
In a small mixing bowl, combine garlic, onion, paprika, thyme, oregano, basil, salt, pepper and cayenne.
In a small skillet, melt 2 tbs of the butter.
Dredge the mahi filets in the melted butter. Then season very generously with the blackened seasoning mix.
Heat a cast-iron skillet to medium heat. Add the other half of butter and allow it to melt. Place the seasoned mahi into the melted butter.
Cook the mahi for 4 minutes, undisturbed. Flip the fish and cook the other side for another 4 minutes or until internal temperature reaches 145°f and easily flakes.
Remove the blackened fish from the pan and serve immediately. Top each filet with mango salsa. Serve with lime wedge.
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