Blackened Mahi Mahi
Mouthwatering and full of zesty flavors, blackened mahi mahi is sure to become one of your family's favorite meals. Bold blackening seasoning adds just the right amount of heat to this unbelievably tender, flaky fish.
Servings: 4 servings
Calories: 203kcal
Equipment
- 12 inch cast iron skillet
Ingredients
For the Mahi Mahi
- 4 mahi mahi fillets 4–6 oz each, thawed if frozen
- 2 tablespoons butter melted
- Lemon wedges for garnish
- tartar sauce optional
Blackening Seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon cayenne adjust heat level
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
Make the Blackening seasoning:
- Mix all blackening spices in a small bowl.1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon dried thyme, 1 teaspoon dried oregano, ½ teaspoon cayenne, 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon onion powder
Prepare the Mahi Mahi
- Pat mahi mahi dry with paper towels (this helps the crust form).4 mahi mahi fillets
- Brush both sides with melted butter, then coat generously with seasoning, pressing it in so that it sticks to the fish on both sides.2 tablespoons butter
- Place a cast iron skillet over medium-high heat until very hot (almost smoking).
- Add fillets and cook about 3–4 minutes per side, until a dark crust forms and fish flakes easily.
- Finish with lemon squeeze and extra butter drizzle if desired.Lemon wedges, tartar sauce
Notes
- Pat the fish dry: Removing excess moisture helps the butter and seasoning stick better and encourages a proper crust to form.
- Preheat the skillet well: A very hot pan is essential for creating the signature blackened exterior without overcooking the fish.
- Avoid overcrowding: Use a large 12 inch skillet to sear all 4 filets at the same time, or cook in batches if needed. This keeps the pan hot and prevents steaming instead of searing.
- Resist flipping too soon: Let the fillets cook undisturbed so the spice coating sets and releases easily from the pan.
- Check for doneness: Cook just until the fish flakes easily with a fork to keep the texture moist and tender.
Nutrition
Calories: 203kcal | Carbohydrates: 2g | Protein: 32g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 139mg | Sodium: 777mg | Potassium: 745mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 727IU | Vitamin C: 0.5mg | Calcium: 45mg | Iron: 3mg
