Blackened Mahi Mahi Recipe

Ingredient notes:

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

• 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:

• 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.

3. Melt two tablespoons of butter. Use a pastry brush and coat both sides of the fish with the melted butter.

4. 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.

5. Add three tablespoons of butter (you can substitute olive oil) to a cast-iron skillet over medium-high heat.
6. 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.

7. 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.

8. 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.

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.

What to serve with blackened fish:

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

You could also serve your blackened mahi mahi with my favorite Cheese Grits, American Coleslaw, and Hush Puppies.

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.

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.

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.

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

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