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!
4mahi mahi fillets,4 to 6 ounces each, skinless, about a half-inch thick
5tablespoonsunsalted butter,divided
1lemonfresh
Cajun Blackening Spice Mix:
2teaspoonspaprika
1teaspoonscayenne pepper
½teaspoonground black pepper
½teaspoondried oregano
½teaspoonground dried thyme
½teaspoonground cumin
1teaspoongarlic powder
1teaspoononion powder
1teaspoonbrown sugar
2teaspoonskosher 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.
Video
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.