• Skip to main content
  • Skip to primary sidebar
Grits and Pinecones
menu icon
go to homepage
  • All Recipes
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Seafood

    Best Blackened Mahi Mahi Recipe (Easy-10 Minutes)

    Date: Apr 1, 2023 · Updated: Sep 25, 2023 Author: Sharon Rigsby

    Jump to Recipe Print Recipe
    Two blackened mahi mahi fillets on a plate with grits.

    You will swoon over this easy recipe for the Best Blackened Mahi Mahi!

    Coated in a blend of homemade Cajun blackening spices and pan-seared in a screaming hot cast-iron skillet, these mahi mahi fillets are moist with a crispy, spicy, flavor-packed crust!

    Like my zesty Blackened Grouper, Buffalo Shrimp, and Blackened Cod, this mahi mahi is incredibly delicious and simple to prepare. And the best part is you can have this fantastic seafood entree on the table in ten minutes.

    Blackened mahi-mahi fillets on a white plate with cheese grits and broccoli slaw.

    As with my recipe for Blackened Chicken Alfredo, this easy blackened seafood recipe is a restaurant-style main dish that’s as perfect for a busy weeknight dinner as it is for a dinner party.

    With firm, white, lean flesh that is slightly sweet and very mild, mahi mahi is a versatile fish that is tasty whether it’s prepared blackened, fried, baked, pan-seared, broiled, or grilled.

    Plus, cooking it couldn’t be easier! Check out my simple step-by-step directions, instructional video, and tips to ensure it turns out perfectly.

    Jump to:
    • Ingredient notes:
    • How to make blackened mahi mahi:
    • Top tip:
    • What is mahi mahi:
    • What does mahi taste like:
    • Best ways to cook mahi mahi:
    • What to serve with this fish recipe:
    • What does “blackened” mean:
    • What is “blackened” seasoning:
    • Recipe variations:
    • Leftovers: how to store and reheat.
    • How to make this recipe on the grill:
    • Recipe FAQs:
    • More tips and tricks:
    • More delicious seafood recipes:
    • More menu ideas or good options featuring seafood as the main ingredient:
    • 📋 Recipe:

    Ingredient notes:

    (Specific measurements can be found in the recipe below.)

    Two mahi-mahi fillets along with a stick of butter and lemons.
    • Fresh mahi mahi fillets – skinned. You can use frozen fish, which must be thawed and dried with a paper towel before cooking. Any firm white fish such as halibut, grouper, snapper, redfish, Corvina, or sea bass make a suitable substitute.
    • Butter – coats the fish to help the seasoning stick and adds a rich flavor to the overall dish.
    • Fresh lemon juice – there is a scientific explanation, but the best reason is that it gives a delicious flavor to the fish.

    Blackened seasoning blend ingredients:

    Spices including oregano and thyme as well as garlic and onion powder and paprika on a board to make blackened seasoning.
    • Cayenne and black pepper – provide a bit of heat.
    • Oregano, thyme, and cumin – this spice blend provides a herby, earthy, smoky taste.
    • Garlic powder and onion powder – lend their unique flavors to the mix.
    • Paprika – adds a bit of color and smokiness.
    • Brown sugar: adds just a touch of sweetness that complements the savory spices.
    • Kosher salt: enhances all of the flavors and brings everything together.

    How to make blackened mahi mahi:

    1. To make the blackened seasoning mix, combine all blackening spices in a small bowl and mix well. Store any leftover seasoning mix in an airtight container for future use.
    2. Use a paper towel and pat dry the fillets.
    Using a paper towel to pat dry two fish fillets.
    1. Melt two tablespoons of butter. Use a pastry brush and coat both sides of the fish with the melted butter.
    Brushing butter on two fish fillets on a cutting board.
    1. To season the mahi mahi, top each fillet with a tablespoon of the blackening spice mix and rub it in with your fingers. Then, flip the seasoned fish over and do the same thing on the other side.
    Adding blackened seasoning to two fish fillets on a cutting board.
    1. Add three tablespoons of butter (you can substitute olive oil) to a cast-iron skillet over medium-high heat.
    2. Set your exhaust fan to high. Blackening fish will produce smoke. When the butter melts, and the skillet is hot, add the fish and let cook undisturbed for three minutes.
    Cooking fish fillets in a cast iron skillet.
    1. Use a fish spatula or pancake turner and turn the fillets over. Cook for another 3-4 minutes. You can tell when fish is cooked when the flesh turns from translucent to opaque and flakes easily when pierced with a fork. Be careful not to overcook.
    Two blackened fish fillets in a cast iron skillet.
    1. Serve the blackened mahi mahi hot with a squeeze of lemon juice over the top, or see my other suggested toppings in the “recipe variations” section below.
    Blackened mahi-mahi served with cheese grits and broccoli salad with lemon garnish.

    Top tip:

    For the most authentic flavor and crunch with this mahi mahi recipe, the best way is to use a cast-iron skillet to blacken your fish. Of course, a heavy-duty non-stick skillet works, too, but you might not get the crispy exterior.

    What is mahi mahi:

    Closely related to pompano and second only in beauty to red snapper with gorgeous red coloring, mahi mahi is one of the most stunning fish in the world, with iridescent blue, green, and gold coloring.

    It is found in warm waters worldwide, including the Gulf of Mexico, and is also called dolphin, dolphin fish, or dorado. But don’t worry; it is unrelated to Flipper or bottlenose dolphins, which are mammals.

    What does mahi taste like:

    Mahi mahi has a mild, slightly sweet flavor with a firm, moist texture. The flesh is lean and tender with large flakes.

    Best ways to cook mahi mahi:

    It is a delicious fish that, in addition to blackening, can be prepared in various ways, including grilling, baking, pan-searing, or even as part of a ceviche.

    What to serve with this fish recipe:

    While it’s very common to serve this dish over white rice, you might want to try this recipe for Tropical Island Rice, or Dirty Rice.

    Or you could serve ypur blackened mahi mahi with Cheese Grits, Cheese Grits, Casserole, Fried Corn, or Fried Green Tomatoes. Hoe Cakes or Hush Puppies would be a nice addition, too.

    Other side dishes that would pair well include Spicy Tomato Cheese Grits, Southern Corn Casserole, Green Beans with New Potatoes, Purple Hull Peas, Field Peas, Broccoli Cheese Casserole, Fried Potatoes and Onions, Crispy Roasted Sweet Potatoes, Hasselback Potatoes, or Deviled Eggs.

    Panzanella, Southern Cucumber and Tomato Salad, Tomato Avocado Feta Salad, or Summer Pasta Salad,

    Either my no-bake Strawberry Pie, Strawberry Sherbet, or Strawberry Trifle would round out your menu nicely.

    What does “blackened” mean:

    Blackening fish is simply coating it with a rub, which is a blend of blackened spices, and searing it quickly over high heat in a cast-iron skillet until the spices are caramelized and form a deliciously tasty crust with a bold flavor.

    While most folks blacken their fish in a cast-iron skillet over a burner on the stove, you can also blacken it outside on a grill in a cast iron pan, blacken it in the oven, blacken it in an air fryer, and even blacken it under a broiler.

    What is “blackened” seasoning:

    Blackening seasoning is a rub that gives the mahi mahi fillets their flavorful spicy taste, blackened crusty appearance, and delicious crunch.

    My easy homemade cajun blackening seasoning recipe contains spices, including oregano, thyme, and cumin. I also include a touch of brown sugar and a little cayenne pepper for heat.

    This delicious blackening seasoning mix can also be used to make Blackened Shrimp and Blackened Steak. I’ve even been known to add a little to soups, stews, and various sauces.

    You can substitute it in recipes for homemade Cajun seasoning or Creole seasoning. I always make extra and keep a jar in my pantry.

    You can also purchase pre-made blackened seasoning, and you should be able to find it in your grocery store’s spice aisle.

    I like and have used both Old Bay Blackened Seasoning and Chef Paul Prudhomme Blackened Redfish Magic. Prudhomme was a chef from southern Louisiana credited with popularizing blackened seasoning and creole and cajun seasonings.

    Recipe variations:

    • While blackened mahi mahi is delicious, if you are like me and switch things up occasionally, try topping the fillets with a cajun cream sauce or lemon butter sauce.
    • It is also delicious when topped with the cool, fresh taste of mango salsa, peach salsa, pineapple salsa, avocado salsa, cucumber salsa, and other fruit salsa.
    • It can also be used to make Blackened mahi mahi tacos, wraps, and sandwiches such as a po’boy.
    • In addition, it can be added to pasta, substituted for shrimp in shrimp and grits, and makes an excellent and healthy topping for Caesar salad.

    Leftovers: how to store and reheat.

    Leftovers can be stored covered in the refrigerator for 3-4 days. The fillets can be reheated in a skillet with a bit of oil or butter over medium heat for five to ten minutes.

    My favorite way to repurpose leftover fish is by using it to make tasty Fish Cakes.

    How to make this recipe on the grill:

    To make this recipe on a grill, preheat your grill to high, add your cast iron skillet, preheat it, and follow the directions for cooking it on the stove.

    The advantage of cooking it outside is that you won’t have a smoky kitchen if you don’t have a good exhaust fan.

    Recipe FAQs:

    What to look for when buying fresh fish?

    According to the Florida Department of Agriculture, when shopping for mahi mahi, “look for firm, slightly pink meat with a fresh sea-breeze aroma and no discoloration.”

    Fresh fish can be stored covered in your refrigerator for up to two days. If you need to store it longer, you should freeze it. To freeze fish, wrap tightly to prevent freezer burn. It will keep frozen for up to two months. Thaw overnight in the refrigerator before cooking.

    Should you remove the skin?

    Mahi mahi has a thick skin that will prevent the blackening seasoning from reaching the flesh. Therefore, it should be removed for this recipe, or you can ask your fishmonger to remove it.

    Should you remove the bloodline?

    Mahi mahi, like bluefish and Spanish mackerel, naturally have a bloodline (darker red flesh) running down the length of the fillets.

    Most of the time, when you purchase fillets, it has already been removed. If not, you will want to cut that out. While a bloodline is safe to eat, it has a stronger taste and can make your fillets taste fishy.

    Can you make this recipe ahead?

    This dish cooks quickly and is best when eaten right after cooking. However, you can make the blackened seasoning well ahead of time.

    How to tell when the fish is done?

    Fish cooks quickly and should be watched carefully. It is done when the flesh turns from translucent to opaque and flakes easily when pierced with a fork. The final internal temperature should be 140°F as measured by an instant-read meat thermometer.

    More tips and tricks:

    1. As written, The recipe for blackened seasoning is a little spicy. If you want to reduce the heat, reduce the amount of cayenne pepper or eliminate it for the best results.
    2. Fresh fish can be stored covered in your refrigerator for up to two days. If you need to store it longer, you must freeze it. To freeze fish, wrap tightly to prevent freezer burn. It will keep frozen for up to two months.
    3. Thaw frozen fish overnight in the refrigerator before cooking, and pat it dry before adding the butter or seasoning.
    4. When buying fish fillets, plan on approximately 4 to 6 ounces per person and try to get the fillets the same size and thickness so they will cook in the same amount of time.
    5. You can substitute purchased blackening seasoning for the homemade. I like and have used Old Bay and Paul Prudhomme blends.
    6. The cooking time shown in this recipe is for fillets that are one-half of an inch thick. If your fillets are thinner or thicker, they will take less or more time to cook properly.
    7. If you are on a low-carb diet, eliminate or reduce the amount of brown sugar in the seasoning mix.

    More delicious seafood recipes:

    • Two grouper fillets on a white plate topped with mango salsa.
      Easy Grilled Grouper with Mango Salsa
    • Easy Crispy Oven Baked Grouper fillets on a plate with broccoli and tomatoes
      Oven-Baked Grouper Recipe – Easy Crispy Panko Coated Fillets
    • Pan seared red snapper topped with mango salsa served over rice.
      Easy Pan-Seared Red Snapper Recipe with Mango Salsa
    • A bowl of cocktail sauce next to fried oysters on a plate.
      Best Easy Southern Crispy Fried Oysters Recipe

    More menu ideas or good options featuring seafood as the main ingredient:

    • Pan-Seared Grouper with Gremolata
    • Oven-Baked Parmesan Grouper Fillets
    • Southern Blue Crab Cakes
    • Pan-Fried Shrimp

    If you need more fish recipes or shellfish recipes, here is a link to all of my seafood recipes.

    ⭐️⭐️⭐️ ⭐️ ⭐️ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!

    Thank you so much for visiting Grits and Pinecones!

    📋 Recipe:

    Blackened mahi-mahi with cheese grits and broccoli slaw on a white plate.

    Best Blackened Mahi Mahi Recipe (Easy-10 minutes)

    Sharon Rigsby
    You will swoon over this easy recipe for the Best Ever Blackened Mahi Mahi. Blanketed in a homemade cajun blackening seasoning mix and pan-seared in a screaming hot cast-iron skillet, these blackened mahi mahi fillets are moist with a crispy flavor-packed crust!
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 4 minutes mins
    Cook Time 6 minutes mins
    Total Time 10 minutes mins
    Course Main Course
    Cuisine American, Southern
    Servings 4 servings
    Calories 292 kcal

    Equipment

    • fish spatula or pancake turneer
    • cast iron skillet or heavy duty non-stick skillet

    Ingredients
      

    • 4 mahi mahi fillets, 4 to 6 ounces each, skinless, about a half-inch thick
    • 5 tablespoons unsalted butter, divided
    • 1 lemon fresh

    Cajun Blackening Spice Mix:

    • 2 teaspoons paprika
    • 1 teaspoons cayenne pepper
    • ½ teaspoon ground black pepper
    • ½ teaspoon dried oregano
    • ½ teaspoon ground dried thyme
    • ½ teaspoon ground cumin
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon brown sugar
    • 2 teaspoons kosher salt

    Instructions
     

    Cajun Blackening Spice Mix Directions:

    • Combine all blackening spices in a bowl to mix the seasoning. Store any leftover seasoning mix in an airtight container for future use. 

    Blackened Mahi Mahi Directions:

    • Use a paper towel and pat dry the fillets.
    • Melt two tablespoons of butter. Use a pastry brush and coat both sides of the fillets.
    • Top each fillet with about a tablespoon of the blackened spice mix and rub in with your fingers. Flip over and do the same thing on the other side.
    • Add three tablespoons of butter (you can substitute olive oil) to a cast-iron skillet over medium-high heat.
    • Set your kitchen exhaust fan to high. Blackening fish will produce smoke. When the butter is melted, and the skillet is hot, add the fish and let it cook undisturbed for three minutes.
    • Use a fish spatula or pancake-turner and turn the fillets over. Cook for another three to four minutes. You can tell when fish is done when the flesh turns opaque and flakes easily when pierced with a fork. Be careful not to overcook.
    • Serve the blackened mahi mahi hot with a squeeze of lemon juice over the top.

    Notes

    To make this recipe on a grill, preheat your grill to high, add your cast iron skillet, preheat it, and follow the directions for cooking it on the stove. The advantage of cooking it outside is that you won’t have a smoky kitchen if you don’t have a good exhaust fan.
    The recipe for blackened seasoning, as written, is a little spicy. If you want to reduce the heat, reduce the amount of cayenne pepper, or eliminate it. 
    Fresh fish can be stored covered in your refrigerator for up to two days. If you need to store it longer, you will need to freeze it. To freeze fish, wrap tightly to prevent freezer burn. It will keep frozen for up to two months.
    Thaw frozen fish overnight in the refrigerator before cooking, and pat it dry before adding the butter or seasoning.
    When buying fish fillets, plan on approximately 4 to 6 ounces per person and try to get the fillets the same size and thickness so they will cook in the same amount of time.
    You can substitute purchased blackening seasoning for homemade. I like and have used Old Bay and Paul Prudhomme blends.
    The cooking time shown in this recipe is for fillets that are one-half of an inch thick. If your fillets are thinner or thicker, they will take less or more time to cook properly. 
    If you are on a low-carb diet, eliminate or reduce the amount of brown sugar in the seasoning mix. 

    Nutrition

    Calories: 292kcalCarbohydrates: 6gProtein: 32gFat: 16gSaturated Fat: 9gCholesterol: 162mgSodium: 1317mgPotassium: 786mgFiber: 1gSugar: 2gVitamin A: 1444IUVitamin C: 15mgCalcium: 37mgIron: 2mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

    More Seafood Recipes

    • Corn and Crab Bisque in a white Dutch oven garnished with parsley.
      Ultimate Corn and Crab Bisque Recipe (Easy to Make)
    • Bacon wrapped shrimp on a white plate with carrots and celery.
      Best Bacon Wrapped Shrimp Recipe with Brown Sugar
    • Crab stuffed shrimp on a black plate garnished with lemon slices.
      Crab Stuffed Shrimp (Easy & Elegant)
    • Deviled Crab – It’s Devilishly Delicious

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Sid Parrish

      August 14, 2023 at 6:24 pm

      Pepper is included as an ingredient but I did not see it included in the instructions.

      Reply
      • Sharon Rigsby

        August 14, 2023 at 7:09 pm

        Hi Sid, it is one of the ingredients in the blackening seasoning. It’s just combined with the rest of the ingredients. I hope you enjoy it!
        All the best,
        Sharon

        Reply
    2. Paula

      January 24, 2023 at 7:13 pm

      5 stars
      This was amazing! So fancy but so easy!! Loved the addition of brown sugar to spice rub, Thank you!

      Reply
    3. Tony Mowatt

      September 30, 2020 at 3:32 am

      5 stars
      This came out so good tonight! I can’t wait to make it again! So yummy!

      Reply
    4. Emy

      August 15, 2020 at 5:03 pm

      5 stars
      Delicious recipes

      Reply

    Primary Sidebar

    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

    "Tis the season for delicious Christmas recipes:

    • A collage of six different christmas appetizers including cranberry brie bites.
      46 Make-Ahead Christmas Appetizers 2023
    • Beef tenderloin, green beans and cranberry cake.
      30+ Easy And Elegant Christmas Dinner Menu Ideas and Recipes
    • Five Christmas desserts including a cranberry cheesecake, gingerbread cookies and a gingerbread cake.
      30+ Best Christmas Dessert Recipes 2023
    • A collage of six Christmas breakfast dishes including eggs benedict casserole and ambrosia.
      29 Make-Ahead Christmas Breakfasts 2022
    • 31 Easy Homemade Edible Christmas Gifts
      31 Easy Homemade Edible Christmas Gifts
    • Christmas Tree Charcuterie Board is covered with meats, cheeses, and nuts.
      Easy Christmas Tree Charcuterie Board (How to Make)

    More Thanksgiving recipes:

    New Year: Recipes for good food and good times:

    • A collage of black-eyed pea dishes, collards and cornbread.
      10+ Traditional Good Luck Recipes for the New Year
    • A large bowl of cooked black-eyed peas topped with parsley.
      Southern Black-Eyed Peas
    • Black-Eyed Pea soup in a white bowl.
      Black-Eyed Pea Soup – Southern Style
    • Cooked Southern Collard Greens in two bowls.
      Southern Collard Greens Recipe
    • Southern Hoppin' John in a bowl with corn muffins in a basket in the background.
      Black-Eyed Peas and Rice (Hoppin’ John)
    • Four Meyer Lemon French 75 Cocktails on a silver tray.
      Meyer Lemon French 75 Cocktail

    More New Year's recipes:

    Featured in Parade, The Today Show, Better Homes & Gardens, Greatist, and more.

    Footer

    ↑ back to top

    Disclosures

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    About

    • About
    • Contact

    Copyright © 2023 Grits and Pinecones®

    • 80Facebook
    • Twitter
    • Pinterest
    • Yummly
    • Email
    731 shares