If you love fish as we do, you will swoon over these blackened mahi-mahi fillets. Made with my homemade blackened seasoning recipe, they are super simple and super delicious. And, the best part is, you can have this fantastic seafood dish on the table in ten minutes!
4mahi-mahi fillets4 to 6 ounces each, skinless, about a half-inch thick
Blackened Spice Mix:
1/2tspground black pepper
1/2tspground dried thyme
Blackened Spice Mix Directions:
Combine all ingredients in a bowl and mix well.
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.
When the butter is melted, and the skillet is hot, add the fish and let cook undisturbed for 3 minutes. Use a pancake turner or spatula and turn the fish over. Cook for another 3-4 minutes. The fish is done when the meat turns opaque and flakes easily with a fork. Be careful not to overcook.
Serve hot with a squeeze of lemon juice over the top.
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.For the most authentic flavor and crunch use a cast-iron skillet. A regular skillet works too, but you might not get the crispy exterior.You can substitute any firm white fish such as halibut, grouper, snapper, corvina (a type of drum), redfish, or seabass for the mahi-mahi.Store any leftover seasoning mix in a glass jar for future use.Before cooking, be sure to set your exhaust fan on high. There will be smoke.Fresh fish can be stored covered in your refrigerator for up to two days.To freeze fresh fish, wrap tightly to prevent freezer burn. It will keep frozen for up to two months. Thaw overnight in the refrigerator before cooking. If you need it sooner, you can thaw it under cold running water.When buying fish fillets, plan on approximately 4 to 6 ounces per person.You can substitute purchased blackened seasoning for the homemade. I like and have used Old Bay and Paul Prudhomme blends.The cooking time shown is for fillets that are 1/2-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.