Blackened Mahi Mahi

A quick and easy Blackened Mahi Mahi recipe with a flavor-blasted homemade Cajun seasoning. This tasty recipe comes together in about 15 minutes, making it easily doable on weeknights.

Course main meal fish

Cuisine Southern

Keyword blackened mahi mahi recipe, how to make blackened mahi mahi, what to serve with blackened mahi mahi

Prep Time 5

Cook Time 6

Servings servings

Calories 263kcal

Author Beth Pierce

Ingredients

4 Mahi Mahi filets thawed 4 ounces each
2 tablespoons olive oil
2 tablespoons unsalted butter

Seasoning Blend

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.

Instructions

Mix the smoked paprika, cayenne pepper, dried thyme, garlic powder, onion powder, ground black pepper, dried oregano, and salt in a small shallow bowl or plate.
Dry the mahi-mahi filets with paper towels. Rub 1 - 1 1/2 tablespoons olive oil over the filets. Dredge the filets in the blackened seasoning. Discard any leftover seasoning.
Melt the butter and heat the remaining olive oil in a large 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. Flip and cook the other side until it is golden brown and the fish is cooked through and flakes easily.

Notes

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.
Store leftovers in an airtight container in the fridge for up to 3 days. See below for tips on reheating.

Nutrition