Blackened Mahi Mahi

Name: Blackened Mahi Mahi
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Cuisine: Southern
Ingredients: 4 Mahi Mahi filets thawed (4 ounces each); 2 tablespoons olive oil; 2 tablespoons unsalted butter; ½ tablespoon smoked paprika; ½ teaspoon cayenne pepper (this is the hot one so you may want to cut it back); ½ teaspoon dried thyme; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon fresh ground black pepper; ¼ teaspoon dried oregano; ¼ teaspoon kosher salt.

August 29, 2022 by Beth Pierce 31 Comments

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This deliciously easy Blackened Mahi Mahi Recipe comes together in just a few minutes and cooks up so tasty and moist with tons of flavor from homemade blackened seasoning. This lean white fish is healthy with a slightly sweet flavor. Serve this dish with fresh green beans and mushrooms, over rice, or with a simple salad for a well-balanced meal that you can feel good about feeding your family.

How to make Blackened Mahi Mahi

In a small bowl, mix the smoked paprika, cayenne pepper, dried thyme, garlic powder, onion powder, ground black pepper, dried oregano, and salt together. Then dry the mahi-mahi fillets and rub a little olive oil over them. Dredge the filets in the blackening seasoning mix.

Now melt butter and heat olive oil in a large pan or cast-iron skillet over medium-high heat. Once the skillet is good and hot, add the fillets and cook for 2-3 minutes or until golden brown. Then flip and cook the other side until it is golden brown and the fish is cooked through and flakes easily. Spritz with a little fresh lemon juice and serve.

Helpful tips

Pat the mahi-mahi dry with paper towels before rubbing it with olive oil.
After dredging the fish in the blackened spices, discard any leftover seasoning. It should not be repurposed.
Get the butter and oil fairly hot, so the fish sears creating a delicious blacked crust.
Fish cooks quite quickly, so stay with the skillet and cook just until the fish is cooked through. It is done when it is opaque and flakes easily with a fork at its thickest part.
Most fish is frozen and vacuum sealed. Thaw the fish overnight in the refrigerator in the vacuum-sealed packaging. Do not refreeze fish that was previously frozen and thawed. Use the thawed fish within 1–2 days.
This recipe works well with snapper, cod, grouper, and sea bass.
Flavor-packed blackened fish is spicy. If your taste buds are sensitive, cut back on the cayenne pepper in the spice blend.
This fish is delicious with mango salsa or pineapple salsa.
Store leftovers in an airtight container in the fridge for up to 3 days. See below for tips on reheating.

Serve with fresh green beans and mushrooms, over rice, or with a simple salad for a well balanced meal that you can feel good about feeding your family.

How to reheat mahi-mahi

Do not reheat mahi-mahi in the microwave. It may be tempting, but it will dry it out, leaving you with an overcooked, rubbery, flavorless piece of pricey fish.
To reheat, first, spritz or brush the mahi-mahi with a little olive oil. Then place it in a foil tent on a baking sheet. Reheat in a preheated 275-degree oven for about 10 minutes or until heated through.
Consider flaking the mahi-mahi filet and using it in a salad or at room temperature in tacos.

More seafood recipes to try!